Smita began giving cooking lessons after becoming tired with overpowered, unbalanced, and simplistic versions of Indian spices so many of us are familiar with. Taking from her up-bringing in India, Smita decided to bring her acquired knowledge of a diverse, delicious, and authentic range of herbs and spices to market. Ditch the "curry powders" and bring a whole new world of flavor to your cooking.
Being salt and heat free, Smita's blends are easy to use, won't offend more sensitive pallets, and allow control over salting and heating your dishes. Although designed for use with meat or veggies, her blends are universally useful, as well as being highly concentrated. Chefs and average Joes alike have employed her spices in cuisines of all kinds, from traditional Asian dishes to BBQ and goulash.
"Sunday was the only day off growing up in India and a day for special meal. We all had assigned tasks in the family. My dad would be in charge of getting fresh cut meat early morning and i was responsible for fresh produce from famers market and making the spice blend for the dishes my mom would prepare. After prepping the ingredients, i would roast the spices and grind it using traditional hand grinding stone that was really heavy and looks like an enormous mortar pestle. Highly tedious job but the flavors were amazing. There is something special about small batch toasted and ground spices. My mom tasked me with this after many years of unofficial training from my grandmothers."
“Spices are often misunderstood as ‘Spicy’. Spices just add flavor to food and should never overpower your food. Spicy is when you add heat to the food with chilies. Adding spices to the food is like chemistry. It’s to know when to crush garlic or slice? Which spices should be combined and not?”