The masala list every restaurant kitchen needs
A restaurant kitchen's spice list decides how smoothly service runs. Here is a practical list by menu type, with the pack sizes kitchens usually order.
The base every kitchen needs
| Item | Used for | Kitchen packs |
|---|---|---|
| Chilli powder | Heat in almost every dish | 1 kg5 kg |
| Kashmiri chilli powder | Colour in gravies and tandoor | 500 g1 kg |
| Turmeric powder | Dals, curries, rice | 1 kg5 kg25 kg |
| Coriander powder | Curries and gravies | 1 kg5 kg |
| Garam masala | Finishing curries | 200 g |
| Ginger garlic paste | Curry bases and marinades | 200 g |
| Mustard, cumin, fennel, fenugreek seeds | Tempering | 50 g to 250 g |
| Asafoetida (hing) | Dal, sambar, tempering | 100 g500 g |
By menu type
- South Indian meals and tiffin: sambar powder (500 g), rasam powder, tamarind (500 g), urad and fenugreek for batter, mustard for tempering. Veg masalas wholesale →
- Non-veg curries: chicken masala (500 g, 1 kg), mutton masala (500 g), meat masala, fish masala. Non-veg masalas wholesale →
- Biryani: biryani masala, garam masala, whole black pepper, fennel.
- Starters and Indo-Chinese: chicken fry masala, fish fry masala, chilli chicken masala, chicken kebab mix, crushed chilli, white pepper. Non-veg masalas wholesale →
- Kerala menus: beef ularthu masala, fish masala, Kerala pickles, puttu podi and appam podi. Kerala breakfast and staples wholesale →
Planning a monthly order
1. List every masala and spice your menu uses.
2. Note how much of each you use in a normal week.
3. Choose kitchen pack sizes so you open fewer packs and waste less.
4. Order once a month, or once a week for high-use items, on one order and one GST bill.
Send us the list once and we keep it, so repeat orders take one message. Masala and spices for restaurants, hotels and caterers →