Departments / 07 of 14
The Spice Library
Since 1962, our spice room has kept to a single rule: grind little, grind often. Whole spices arrive from named farms — Tellicherry pepper, Lakadong turmeric, Pampore saffron — and are milled in-house each week, never warehoused. Expect sharper aromas, shorter shelf lives, and blends written down by Bombay grandmothers, measured to the gram.
Signature Provisions
Sold by name.
A standing selection from the spice library ledger. Prices turn with the season; the standard does not. WhatsApp the counter to reserve today's picks.
Tellicherry Extra Bold Peppercorns
Thalassery, Malabar Coast, garbled special grade₹565per 200 gLakadong Turmeric, Stone-ground
Jaintia Hills, Meghalaya, high-curcumin lot₹395per 250 gEast Indian Bottle Masala
House recipe of 32 spices, roasted since 1962₹925per 300 g bottleGuntur Sannam Chillies, Whole
Single estate, Guntur district, Andhra Pradesh₹345per 200 gIdukki Green Cardamom, 8 mm Bold
Cardamom Hills, Kerala, sun-cured₹745per 100 gHouse Garam Masala
Milled in our back room every Tuesday₹485per 100 g tinNilgiri Fresh Herb Crate
Ooty terraces, cut at dawn, basil-thyme-rosemary₹425per crate
07 · The Spice Library
Saffron weighed by the thread, pepper by the week.— The Spice Library counter
Pantry Notes
From the buyer's ledger.
The Pampore Ledger
Our saffron has come from one growing family on the Pampore plateau since 1974, flown to Colaba within days of the crocus harvest. Every vial is hand-weighed and carries its lot date and thread count in our buyer's ledger.
Keep It Whole
Buy spices whole and grind only what the week requires; an airtight tin kept away from the hob's heat and light holds aroma threefold longer than any powder. Our counter will mill your purchase to order, without charge.
Pepper, Properly
Tellicherry's bright, citrus-edged heat belongs on more than the roast — crack it coarsely over Ratnagiri Alphonso slices or a bowl of fresh chhena. A turn of the mill at the table, never in the pan, keeps its volatile oils intact.