Our Story
Two generations.
One stone grinder.
Virasat Masale began in 2001 in a small kitchen in Delhi, My grandmother would wake at 5am, roast whole spices on a cast-iron tawa, and grind them on a hand-pulled chakki. We still follow her recipes — every single one.
No factory machines. No bulk fillers. We source directly from farmers we've known for decades — Lakadong turmeric from Meghalaya, Kashmiri mirch from the valley, Barmer jeera from Rajasthan.
26yrs
of grinding spices by hand
40+
unique blends in our catalogue
18.5k+
families cooking with us
2gen
family recipe tradition
