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People across the length and breadth of the country have their own special blends that they use to add flavour to food. The right combination of spices is crucial to Indian cooking and is the reason why some dishes are so hard to resist. But why buy spice mixes when you can make them yourself!
From traditional blends like veri-the tikki masala from Kashmir-and East Indian bottle masala-the specialty from Mumbai-to more commercial mixes like garam masala, kadhai masala and sambhar powder, India's first MasterChef Pankaj Bhadouria identifies fifty spice mixes from India and around the world in this one-of-a-kind book, putting the secret to great flavours within any cook's reach.