Indian condiments: The quiet force behind every meal

From fiery thecha to sweet murabba, Indian condiments preserve flavour, memory and heritage. And make basic meals an experience

Why Indian condiments decide the fate of a thali

In a country where thalis are a part of every cuisine, Indians love variety. The more elaborate the thali, the more condiments it has.

Indian condiments are tradition’s most sustainable practice

Using condiments were a form of naturally sustainable practices. Historically, Mangloreans use vegetable peels to make chutneys, like the Ridge Gourd Peel Chutney.

Thecha: A fiery Indian condiment born in the fields

The powdered Maharashtian Thecha came about as a practical way to add flavour. Farmers and workers would wrap up thick bhakri and an unpeeled onion with dry thecha and eat it.

Podi and chammanthi: The dry Indian condiments with deep roots

Podis, made with dal—moong, chana, or arhar—came around as a means of convenience, because not everyone had the time to cook. Kerala has a wet version of it called Chammanthi.

How dried fish and shrimp became essential Indian condiments

Dried shrimp are used heavily as condiments in Kerala, by the Koli community in Maharashtra, Mangaluru, and North East India.

From kohlrabi pickles to podis: India’s regional condiments go global

In India, meals are layered and often rich—gravies, fried snacks, hearty breads. Condiments cut through this heaviness, refresh the palate, and add contrast.

Homegrown Indian condiment brands are rewriting the flavour market

The Indian condiment market is experiencing growth due to increased urbanisation, a rising demand for convenient and ready-to-eat foods