The Woman Who Started It All
Long before Indian cookery books filled the shelves, there was Mrs Balbir Singh — teacher, trailblazer, tastemaker. A woman ahead of her time, she transformed Indian home cooking with her timeless methods and elegant precision.
From handwritten diaries to national broadcasts, hers is a story of flavour and fearless creativity.
“This is more than food. It’s our family’s legacy — and a key part of India’s culinary history — on a plate.”
Meet Pallavi, the granddaughter of Mrs Balbir Singh and the living bridge between generations of culinary wisdom. From her childhood in Delhi to reviving her grandmother’s handwritten diaries, she now carries forward a legacy once reserved for royal tables and refined home kitchens alike.
This is Indian food done properly — with soul, skill, and stories worth savouring.
From Delhi’s tandoors to global dinner tables — explore how a legendary restaurant dish became the world’s most loved home-cooked curry.
Before tikka met sauce, there was Shahi Chicken Masala — a Mughal-inspired recipe published in 1961 that quietly birthed a global phenomenon.
Not all spice blends are created equal. A time-honoured method passed down through generations — blending, roasting, and grinding each spice for depth, clarity, and balance. This is masala-making as it was meant to be.
This isn’t just curry. It’s the gold standard — the result of decades of refinement, and a belief that Indian food deserves better.
From chefs and critics to home cooks and heritage lovers — read why so many say this is the finest Indian food they’ve ever made.
Based in London, Rooted In Delhi. Family owned and run, this isn’t just any spice company — it’s a cultural mission. With every tin, we’re restoring a legacy.
