5 Regional Indian Spice Blends You Should Have in Your Pantry
Introduction
India’s culinary map is as diverse as its geography, and nowhere is that more evident than in its spice blends. Each region brings its own signature mix of masalas, each with unique flavour, history, and cooking purpose. At Saatyaki Naturals, we curate a range of authentic regional spice blends so you can bring those local tastes into your home. In this blog, we’ll explore five spice blends from different regions of India, how to use them, and why they project the regional flavour beautifully.
- Amritsari Chole Masala (Punjab / North India)
Originating from the streets of Amritsar, this mash-up of aromatic spices is the key to the rich, textured chickpea curry that is Amritsari chole. The blend typically includes coriander, cumin, dry mango powder (amchur), black salt, red chilli powder, and a host of warming spices. At Saatyaki Naturals you’ll find “Authentic Amritsari Chole Masala”. saatyakinaturals.com
How to use: Cook soaked chickpeas with onion-tomato base, add the blend midway, finish with cilantro and a squeeze of lemon.
Why it stands out: The tangy-spicy character is unique; a great go-to for brunch or weekend meals. - Kerala Sambar Masala (South India)
From the lush landscapes of Kerala comes this fragrant blend used for sambar—an everyday lentil-vegetable stew. Contains fenugreek, mustard seeds, dry red chillies, coriander seeds, curry leaves, and coconut-infused spices. Saatyaki Naturals offers “Authentic Kerala Sambar Masala”. saatyakinaturals.com
Usage tip: Use when preparing sambar with toor dal, vegetables like drumstick, carrot, potato, and finish with fresh coconut or grated coconut for a traditional touch.
Regional flavour: It brings a mellow, coconut-spice balance that’s distinctively South Indian. - Dilli Style Chaat Masala (Delhi / Street Food)
One of the most iconic street-food flavours of Delhi: tangy, salty, spicy. The blend includes amchur (dried mango), black salt, cumin, coriander, dried ginger and fennel. Listed on the site as “Dilli Style Chaat Masala”. saatyakinaturals.com
Usage: Sprinkle over papdi chaat, aloo tikki, fruit chaat, even soups and salads for an instant punch.
Why keep it in your pantry: It transforms simple snacks into flavour bombs; great for quick hospitality moments or when you crave something street-food style at home. - Hyderabadi Biryani Masala (Andhra / Telangana)
For biryani lovers, the secret is in the masala. The Hyderabadi version uses cardamom, cinnamon, cloves, bay leaves, star anise, nutmeg, mace, black pepper and other whole spices. Saatyaki Naturals features “Hyderabadi Biryani Masala”. saatyakinaturals.com
Usage: Layer rice and marinated meat/vegetables, sprinkle the masala generously, cook on dum. The aroma uplifts the whole dish.
Why keep it: Even if you cook biryani occasionally, having this blend helps make it genuinely authentic. - Kesar Milk Masala – Badam Pista Blend (Dessert/Drinks)
Moving beyond savory foods, this blend is for your dessert or drink phase. Saffron (kesar), almonds (badam), pistachios (pista), cardamom etc. Saatyaki Naturals lists “Kesar Milk Masala – Badam Pista Blend”. saatyakinaturals.com
Usage: Add a teaspoon to warm milk, sweeten with honey or sugar, garnish with slivered nuts and serve as evening treat. Or use in kheer, phirni, flavoured lassi.
Why keep it in your pantry: Because dessert and comfort-meal moments deserve as much quality flavour as your mains.
Conclusion
A well-stocked spice shelf isn’t just about variety—it’s about thoughtful variety. By keeping regional spice blends like Amritsari Chole Masala, Kerala Sambar Masala, Dilli Style Chaat Masala, Hyderabadi Biryani Masala and Kesar Milk Masala, you’re ready to cook a diverse range of authentic Indian flavours with ease. And when you pick blends from a brand that prioritises sourcing, processing and purity—like Saatyaki Naturals—you’re ensuring that flavour integrity and authenticity remain intact. Explore, experiment and elevate your home cooking journey.
