About Spicewalla

About Spicewalla

About Spicewalla

About Spicewalla

About Spicewalla

Due to the devastating effects of Hurricane Helene, our production facility is is not operational. We hope to be back up and running very soon. Please be patient as you notice that our inventory is extremely limited. As always, thank you so much for your love & support and we can't wait to fill your shelves again soon! With a James Beard Award for Best Restaurant of the Year at his flagship restaurant Chai Pani and 5 nominations for Best Chef of the year, he’s finally confident this might just be working out. His restaurants have been written up in the New York Times, Wall Street Journal, GQ, Food & Wine, Saveur, USA Today, and Bon Appétit, among others. His latest venture, Spicewalla, harkens back to his roots in India. Every fall, while growing up, Meherwan's family would spend a whole week making their own dhansak masala from the freshest, hand-picked whole spices. They’d roast and grind it all themselves -- a tradition he brought with him when he opened his first restaurant. When some local chef pals asked him where they could source fresher, superior spices in more manageable amounts for their kitchens, he jumped at the opportunity to share his passion for all things spice, and Spicewalla was born. Today you can savor Spicewalla at more than 1000 restaurants and purchase Spicewalla for the at-home chef in more than 800 small businesses across the country. Taste & Believe! Read their story