The box01 / 03
Blended Spices
Bombay Pav Bhaji Masala
Butter-forward and blunt, with a red chilli finish that stays on the lip.
Larger quantities for restaurants and kitchens on request. Ask us
- 100% pure
- No preservatives
- No added colours
- Vegetarian
Information & specifications
Blend details & guidance
Pav bhaji, and a very good masala toast
Pav bhaji masala is not a subtle blend and should not pretend to be. This one is weighted toward amchur and black salt so it can stand up to the amount of butter the dish actually requires.
Amchur · Black salt · Kashmiri chilli
- Best for
- Pav bhaji, and a very good masala toast
- Signature form
- Masala
- Made for
- Bombay pav bhaji
Key botanical components
- 01AmchurDry mango powder · Mangifera indica
The sourness that keeps the butter from sitting heavy.
Chhindwara, Madhya Pradesh
- 02Kala namakBlack salt
Sulphurous and savoury. Two percent is enough to change the whole dish.
Sambhar, Rajasthan
- 03Kashmiri mirchKashmiri chilli · Capsicum annuum
Colour first, heat second. The red is meant to be visible.
Ballari, Karnataka
- 04SaunfFennel seed · Foeniculum vulgare
Sits underneath and stops the blend reading as purely sour and hot.
Unjha, Gujarat
Carton claims & standards
- 100% pure
- No preservatives
- No added colours
- Vegetarian
- Zero added starch, fillers or MSG
Licences & certifications
- FSSAI Central LicenceLicence 10726997000845
- ISO 22000:2018Food Safety Management Systems
- GMPGood Manufacturing Practice
Storage guidelines
Store in a cool, dry place away from direct sunlight and heat sources.
To preserve volatile aromatic essential oils, keep box sealed or transfer into an airtight glass container immediately after opening.
Recommended culinary application
- 01Add half at the mashing stage, half at the end. The second half is what you taste.
- 02More butter than feels reasonable. That is the dish.
- 03Finish with raw onion and lime, not coriander.
In the kitchen
What cooks say about Bombay Pav Bhaji Masala.
- Jignesh MehtaHome cook, Surat
Adding half at the end made the difference. It tastes like the thela.
- Nisha BhatiaHome cook, Mumbai
Sour and loud, the way pav bhaji should be. The butter does the rest.
- Deepak JoshiRestaurant, Bharuch
We go through a lot of it at the weekend, and every batch tastes the same.
- Hetal ShahHome cook, Anand
The children now ask for masala toast with it on Sundays.
- Jignesh MehtaHome cook, Surat
Adding half at the end made the difference. It tastes like the thela.
- Nisha BhatiaHome cook, Mumbai
Sour and loud, the way pav bhaji should be. The butter does the rest.
- Deepak JoshiRestaurant, Bharuch
We go through a lot of it at the weekend, and every batch tastes the same.
- Hetal ShahHome cook, Anand
The children now ask for masala toast with it on Sundays.
- Jignesh MehtaHome cook, Surat
Adding half at the end made the difference. It tastes like the thela.
- Nisha BhatiaHome cook, Mumbai
Sour and loud, the way pav bhaji should be. The butter does the rest.
- Deepak JoshiRestaurant, Bharuch
We go through a lot of it at the weekend, and every batch tastes the same.
- Hetal ShahHome cook, Anand
The children now ask for masala toast with it on Sundays.
- Jignesh MehtaHome cook, Surat
Adding half at the end made the difference. It tastes like the thela.
- Nisha BhatiaHome cook, Mumbai
Sour and loud, the way pav bhaji should be. The butter does the rest.
- Deepak JoshiRestaurant, Bharuch
We go through a lot of it at the weekend, and every batch tastes the same.
- Hetal ShahHome cook, Anand
The children now ask for masala toast with it on Sundays.
- Jignesh MehtaHome cook, Surat
Adding half at the end made the difference. It tastes like the thela.
- Nisha BhatiaHome cook, Mumbai
Sour and loud, the way pav bhaji should be. The butter does the rest.
- Deepak JoshiRestaurant, Bharuch
We go through a lot of it at the weekend, and every batch tastes the same.
- Hetal ShahHome cook, Anand
The children now ask for masala toast with it on Sundays.
- Jignesh MehtaHome cook, Surat
Adding half at the end made the difference. It tastes like the thela.
- Nisha BhatiaHome cook, Mumbai
Sour and loud, the way pav bhaji should be. The butter does the rest.
- Deepak JoshiRestaurant, Bharuch
We go through a lot of it at the weekend, and every batch tastes the same.
- Hetal ShahHome cook, Anand
The children now ask for masala toast with it on Sundays.
It is very good on buttered toast, in a masala omelette, and stirred through mashed potato. It is too assertive for a delicate dal.
Half at the mashing stage and half at the end. The first half cooks into the vegetables; the second half is the one you taste.
Yes. Like every Koral blend, it is vegetarian, and the box carries the green vegetarian mark on its front.
No. Its side panel carries the same three claims as every Koral box: 100% pure, no preservatives and no added colours.
It comes in a 100 g box. If you need a larger quantity for a restaurant, distributor or catering kitchen, tell us how much and we will come back to you. Ask about quantities
Keep the box closed, away from heat, damp and direct sunlight, and always use a dry spoon. Ground spice gives up its aroma over time, so it is at its best in the weeks after opening. The best-before date is printed on every box.