Film series
Khana OK Please
Local chefs cooking real dhaba food, one region an episode. Horn OK, Khana OK.
Est. 1975 · MCMLXXV
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.
Rameshji
A heritage film
The story, in motion.
A film about one Indore family, one mill, and fifty years of masala.
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MMXXVI · A film in one reel
1975
भारत · India
His name
Bharat Kumar Jain
Founder · संस्थापक
- IDay one · the route1975
A boy.
A bicycle.
A bag of chillies.
He left the shop at 04:18 in the morning, before the city had decided to wake, with the day's grind strapped behind him.
Indore · भारत
- IIWhat he did not have1975
No factory.
No machine.
No company.
Only a recipe. And a promise.
Only a recipe
- IIIThe work1975—1982
He ground spice by stone.
He slept on the sacks.
He delivered before sunrise.
Day. After day. After day. After day.
Day after day
- IVThe years50
Fifty years.
1975 · 1982 · 1989 · 1996 · 2003 · 2010 · 2017 · 2026 — one recipe carried the whole distance.
वर्ष · years
- VThe edge2026
The bicycle
is now
a factory.
One man. A thousand hands. One bag of chillies. A hundred spices.
The works · MMXXVI
- VIThe taste remains—
But the taste—
—has not changed.
स्वाद वही, कहानी नई।
The taste the same. The story new.
The story continues
Grind it yourself
पत्थर की चक्की, धीमी रफ़्तार।
One stone,
one speed.
Turn the stone. Grind too fast and the bed heats, and heat is what carries the aroma out of the spice and into the mill room. Fifty years on, we still run it slow.
साबुत मसाला0%
Whole spice, cold and dry
Drag the stone · or hold the button
The making
Five decisions that changed how it tastes.
- 1975One stone chakkiSunder starts as one grinding stone in Indore, blending garam masala for the families on a single street.
- 1989The Jeeravan yearsThe poha sprinkle Indore argues about becomes our most-asked-for blend. We stop calling it a side line.
- 2003Straight from the farmWe cut the mandi middlemen and buy at source — Byadgi for chilli, Unjha for cumin, Kota for coriander.
- 2017Cold-millingBelow 40°C, so the volatile oils stay in the powder instead of evaporating into the mill room.
- 2026Local hero, everywhereFifty years on: three ranges, thirty-two blends, and a promise that has not moved — kam masala, poora swaad.
Zameen se seedha
We name the
district.
Spice is produce, not powder. Where it grew, when it was picked and how cool it was milled decide everything — so all three go on the pack.
Bought at source since 2003
- 12sourcing districtsSingle-origin, named
- Every pack names the district it came from. If provenance is the flex, it belongs on the front, not the back.
- <40°Cmill temperatureCold-milled under 40°C
- Heat is the enemy of aroma. We mill slow and cool so the oil stays in the spice, not in the air.
- 0additivesNothing added, ever
- No colours, no anti-caking agents, no fillers, no preservatives. It is a short ingredient list on purpose.
- 100%batch tracedHarvest-dated packs
- Spice is produce. Each batch carries its harvest season so you know exactly how fresh the grind is.
Packet se aage
We do not wait for the event. We are the event.
On-ground
The Bachpan Thela
A street cart that rebuilds the snacks of your childhood — and lets you add the last pinch yourself.
Documentary
Dhaba Diaries
Mapping the country's hero dishes, and the one spice hiding behind each of them.
Bring your region
back to your plate.
32 blends, three ranges, one promise that has held for fifty years.
Shop the range