About the Product

Guru Foods Kala Masala is a versatile spice blend inspired by traditional Maharashtrian cooking.

Its characteristic flavour generally comes from a combination of spices that are processed to develop a deeper, roasted and aromatic profile compared with many regular masala blends.

Kala Masala can complement sprouts, pulses, vegetables, curries and gravy preparations, making it useful across a wide range of Maharashtrian dishes.

Its ready-to-use format helps reduce the need for separately measuring and processing several individual spices while supporting more consistent results in professional kitchens.

Ingredients

The final ingredient declaration should follow the actual Guru Foods Kala Masala formulation.

Depending on the approved recipe, a Kala Masala blend may contain ingredients such as:

Coriander • Cumin • Sesame Seeds • Cinnamon • Cloves • Black Pepper • Fennel • Bay Leaf • Chilli • Other Spices & Seasoning Ingredients

Some traditional formulations may use additional ingredients.

These are examples only. The final ingredient declaration must match the actual Guru Foods formulation.

How to Use

For Vegetable Curry / Usal

1. Heat the required quantity of oil in a cooking vessel.
2. Prepare the onion, tomato, ginger-garlic or other base according to the recipe.
3. Add vegetables, sprouts or cooked pulses.
4. Add Guru Foods Kala Masala according to taste.
5. Mix thoroughly and cook the masala with the ingredients.
6. Add water if preparing a gravy-style dish.
7. Simmer until the desired flavour and consistency develop.
8. Adjust seasoning as required.
9. Garnish and serve hot.

For Dry Preparations

Add the required quantity during cooking and mix thoroughly so the masala coats the vegetables evenly.

For commercial kitchens, standardise the dosage according to the batch size and desired flavour intensity.

Applications

Guru Foods Kala Masala can be used in:

• Matki Usal
• Mixed Sprouts Usal
• Misal Preparations
• Vegetable Curries
• Bharli Vangi
• Stuffed Vegetables
• Aloo Preparations
• Brinjal Preparations
• Mixed Vegetable Sabji
• Dal Preparations
• Pulse-Based Curries
• Gravy Preparations
• Masala Rice
• Traditional Maharashtrian Dishes
• Dry Sabji
• Ready-to-Cook Curry Mixes

Benefits

• Ready-to-use Kala Masala
• Rich roasted spice character
• Deep and aromatic flavour profile
• Suitable for multiple Maharashtrian dishes
• Adds depth to curries and gravies
• Reduces the need to measure multiple spices
• Helps simplify preparation
• Helps maintain consistent flavour
• Suitable for bulk cooking
• Convenient for professional food-service use

Ideal For

• Maharashtrian Restaurants
• Indian Restaurants
• Hotels
• Catering Businesses
• Cloud Kitchens
• Tiffin Services
• Central Kitchens
• Institutional Kitchens
• Traditional Food Manufacturers
• Ready-to-Cook Food Manufacturers
• Spice & Masala Manufacturers
• Food Processing Industries
• HORECA Operations

Storage Instructions

• Store in a cool, dry and hygienic place.
• Keep away from direct sunlight and excessive heat.
• Protect carefully from moisture and humidity.
• Keep the pouch tightly sealed after opening.
• Always use a clean and dry spoon.
• Avoid prolonged exposure to air to help retain the characteristic roasted spice aroma.
• Keep away from strong-smelling materials.
• Follow the storage instructions printed on the approved product packaging.

Commercial Use

Guru Foods Kala Masala is suitable for professional kitchens and food manufacturers requiring a distinctive Maharashtrian-style roasted spice blend.

It can be incorporated into Usal, Misal, vegetable curries, sprouts, dal, gravies, stuffed vegetables and ready-to-cook Maharashtrian food formulations.

For HORECA operations, standardising the quantity of Kala Masala per kilogram of prepared vegetables, sprouts or pulses can help maintain consistent aroma and flavour intensity across batches.

For industrial applications, dosage should be standardised according to the required roasted spice intensity, heat level, salt level (if applicable) and finished-product specification.