A:      Dinner can be ready in 45 minutes to 1 hour.  The preparation and chopping of the vegetables and/or meat will take the most time.  Once all ingredients have been added to the pot and are simmering, all that is required is a stir now and again.

A:      Each label has a grocery list.  All Masala Mix’ins require 1 large onion, 6-8 cloves of garlic and 1or 2 inches of fresh ginger (found in produce section of most groceries)*.  Aside from these, you may need 3-4 other items depending on the Mix’in being used.  For example, to prepare the Korma, in addition to the 3 items listed above, you will also need 2 lbs of meat, 1 cup of yogurt, 1 cup of chicken broth, and ½ cup of cream.   
*Note: Fresh is always best, but you may substitute ready to use garlic/ginger paste (~2-3Tablespoons).  Jars are available for purchase on the PRODUCTS page

A:      Each masala comes with simple, easy to follow step-by-step instructions for preparation.

A:      Each prepared packet is good for 6-8 people.

A:      Yes.  For the most authentic flavor, using the full pack is best; however, if you’re concerned about the spiciness, splitting the pack will diffuse the heat.*
*Note: be sure to empty and stir the masala before splitting it

A:      Yes.  Soy dairy products (yogurt, milk/cream), vegetables, tofu or paneer (Indian cheese) may be substituted.  Let’s take for example the Chicken Tikka Masala.  You may substitute the chicken for extra firm tofu.  Use soy yogurt for the marinade.  Rather than grill, bake the tofu at 375 degrees for 25 minutes and then add it to the masala sauce (substitute soy milk for the cream).  When you have the instructions in front of you, you will be able to see how simple it is to “go vegetarian”.
Note:  Dhansak and Chole are vegetarian favorites.

A:      Some of the Masala Mix’ins have whole spices included.  The Korma has mustard seeds, 2 whole bay leaves, and 2 dried red chilies.  Of course, ideal would be to introduce the mustard seeds to the oil first and allow them to pop before adding the other spices.  With the Mix’ins the goal is SIMPLICITY and it’s a step that we forego.  The mustard seeds have their time in the hot oil, they just have to share space with the rest of the spices as well.  The bay leaves and the red chilies will be crushed when you puree the masala with the ginger, garlic and fried onions.  They are hardly noticed in the final dish.

A:      Rice or flat breads are the staples in India.  One or both are necessary to have the full “Indian Meal” experience.  You can serve the curries with Basmati rice, naan or chapattis (the breads can be hard to come by, but some groceries now carry them in their International Foods Section).  Raita (yogurt chutney with cucumbers) can serve as a great side dish and will help to diffuse some of the heat.  Check out the RECIPES link for other ideas.

A:      Masala Mix’ins is different in that each blend is packed to order by hand.  Each recipe has been tested to insure that the flavor and integrity of each dish has been maintained.  In addition, unlike some curry kits out there, we provide a one-step blend rather than multiple spice bags that are numbered and added at different times.  Again, the goal is SIMPLICITY.  We do have a few varieties that are 2 step – Biryani, Tikka Masala, and Kofta; all that can be said to this is that the very nature of these recipes require the 2 fold process.