Blended Spices
Dal Masala
Dal Masala
Chana, tuar, makhani — all three.
50 GM
Since 1975 · Indore, Madhya Pradesh
Kam Masala,
Poora Swaad.
50 saal se har khane mein.
- 100% Pure SpicesThe spice, and nothing bulking it out
- No Artificial ColourThe red is the chilli. Nothing else.
- Hygienically PackedSealed the day it is ground
- Cold-milled Under 40°CSlow and cool, so the oil stays in the spice
Kam masala, poora swaadकम मसाला, पूरा स्वादLocal hero masalaमसालों का सिकंदरSince 1975Ek chutki, full fireएक चुटकी, फुल फायरApna region, apni thaliअपना रीजन, अपनी थालीSingle-origin, cold-milledBland? Not on our watch
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मसाला सिर्फ़ मसाला नहीं होता।
Masala sirf masala nahi hota.
Kabhi ghar ka swaad.
Kabhi sheher ki yaad.
Aur kabhi, poori recipe ka raaz.
Sunder jaanta hai.
Blended Spices
13Nau jars ka kaam, ek chammach mein.
Pure Spices
9Ek cheez, aur usmein kuch nahi milaya.
Whole Spices
8Sabut daana. Tel abhi andar hai.
Asafoetida
2Ek chutki. Poori rasoi jaan jaati hai.
Purest gradeAsafoetida
Shahi Hing
Asafoetida (Hing)
The pinch that runs the kitchen.
50g
Bulk packAsafoetida
Asafoetida
Asafoetida (Hing)
Ninety-nine percent sell compound. We do not.
50 GM ( 5 x 10 Packs )
Ninety-nine percent of the market sells compound hing. We grind the resin.
Press the horn
Horn OK Please.
Fifty years of Sunder has travelled on the back of trucks like this one — mandi to mill, mill to kirana, kirana to your tawa. Give it a honk.
The board changes every honk
A film in one reel
1975
भारत · India
Purani Recipe. Nayi Pehchaan.
1975. Indore. Ek cycle ki dukaan. Aur phir masalon ka kaam.
Bharat Kumar Jain started Sunder with a simple belief: gharon tak wahi masala jaana chahiye jo apne ghar mein bhi use kiya jaye.
Fifty years and three generations later, the belief hasn’t changed: real ingredients, no fillers, no shortcuts.
What’s changed is how far that spice travels. From one Indore kitchen to homes across India, we still hand-pound and slow-grind the way the family always has, because that’s the only way heritage masala is supposed to taste.
Bharat Kumar Jain· Founder
Rasoi
अच्छा खाना, अच्छी रेसिपी से शुरू होता है।
Achha khaana, achhi recipe se shuru hota hai.
Tareeka yeh hai
चार क़दम, तीस सेकंड।
The chutki ritual.
Four steps, thirty seconds, and the difference between a dish that tastes of spice and one that tastes of dust.
- १Heat the fat firstGhee or oil, until it shimmers. Cold fat mutes everything you are about to add.
- २One chutki, not a fistfulA pinch of the right blend beats a spoon of the wrong one. Restraint is the whole technique.
- ३Count to twoTwo seconds in hot fat wakes the oils. Five seconds burns them. This is the entire margin.
- ४Taste, then decideSeason at the end, never at the start. You can always add. You can never take back.
Log bole, toh baat hai
हम क्यों बोलें सुंदर ख़ास है?
Hum kyon bole Sunder khaas hai?
“The taste of food is really good after using garam masala. It is far better than other spices available in the market.”
Vibhyanshu Pandey
Garam Masala“The flavor, freshness, purity and packaging is very excellent. I like it much better than other traditional brands of spices.”
Kareena Yadav
“Very authentic spices, must try. Aroma that you get after cooking is just incomparable — go for it.”
Isha Devade
“Spice taste was redefined, and I loved the aroma of achaar masala. Good taste, must try to see the difference.”
Aditya Tripathi
Achar