Cumin Seed - Kashmiri Chilli Powder - Granulated Garlic -Granulated Onion - Dark Chilli Powder - Ground Yellow Mustard - Crushed Red Pepper - Smoked Paprika - Green Cardamom Powder - Cinnamon Powder - Cloves - Ground Turmeric - Coriander Seed - Mediterranean Oregano - Rosemary - Herbs de Provence - Fennel Seed - Ground Ginger
About Spicewalla
In 2009, Meherwan Irani quit his day job in sales to open his first restaurant – Chai Pani, a unique Indian street food joint in downtown Asheville. Whether it was a midlife crisis or a stroke of genius is debatable. Since then, the self-taught chef has opened four restaurants, one bar, and now, Spicewalla. With four James Beard Award nominations for Best Chef in the Southeast under his belt, 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.