A masala house begun in 1972 by Ratanlal Mehta on a single granite chakki in Mumbai's Bhuleshwar market. Today: four branches, ninety-four single spices, thirty-two house blends, and the same chakki, still spinning.
Ratanlal arrived in Bombay with two trunks: one of clothes, one of spices from his family's Rajasthan farm. He set up a single chakki in a 200 sq ft shop and ground masala for neighbours who brought their own raw material. Word travelled.
Fifty-four years later, his great-granddaughter Anika runs the company. We've added four branches, lab equipment, a wholesale arm, and a website — but every batch still passes through a granite chakki, hand-fed by someone whose name we know.
Twenty-two full-time grinders, blenders and farm-liaisons. We hire from spice-growing families wherever possible.