अमृतसरी छोला मसाला
Amritsari Chhola Masala
The secret behind naturally dark Pindi chhole — with dried amla, slow-ground the Punjabi pind way.
Lucknow · Since Generations
Hand-picked spices, slow ground in small batches and sealed fresh — the way our mothers made them.
For restaurants, caterers & retailers
5kg to 25kg packs, special B2B pricing, GST invoices and pan-India delivery.
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Recipes, festive offers and early access to new blends — on email or WhatsApp.
From stone-ground powders to Nawabi blends — every jar is packed fresh in Lucknow, the week it is ground.
The jars our customers reorder the most — ranked by the kitchens that love them.
अमृतसरी छोला मसाला
The secret behind naturally dark Pindi chhole — with dried amla, slow-ground the Punjabi pind way.
गरम मसाला
अम्मी की विधि
Imam Dasta began in a small kitchen in Chowk, where every masala was roasted on an iron tawa and ground by hand. We still follow those same recipes — small batches, whole spices, and not a pinch of colour or filler. What reaches your kitchen is exactly what reached ours.
A masala is honest only when its aroma reaches the room before the dish does.
1984
A kitchen in Chowk
Ammi roasts and hand-grinds the first batch of garam masala for the mohalla.
1998
The mohalla favourite
Word spreads across old Lucknow — families start queuing for our biryani blend.
2015
Small-batch unit
A clean, FSSAI-certified unit — but the same recipes and the same slow grind.
2026
Every Indian kitchen
Freshly ground jars now reach 50,000+ homes across India.
Four slow, honest steps stand between the farm and your kitchen. No shortcuts, no colour, no fillers — and a lab report to prove it.
4
Origin regions
Whole spices bought directly from the regions that grow them best — no traders, no mixed lots.
Every lot is air-cleaned, sieved and hand-sorted, so only whole, stone-free spice reaches the grinder.
Ground slowly at low temperature, the way a sil-batta would — the natural oils, colour and aroma stay in.
Sealed within hours of grinding in airtight jars, batch-coded and lab tested before it leaves Lucknow.
| Imam Dasta | Ordinary masala | |
|---|---|---|
| Grinding | Slow & cold-ground | High-heat, high-speed |
| Colour | Only the spice's own | Often artificially boosted |
| Fillers | No starch, husk or salt | Bulked up to cut cost |
| Freshness | Packed within hours | Sits for months |
| Testing | Every batch, lab tested | Rarely, if ever |
Imam Dasta · Quality Lab
Every batch is tested before dispatch.
See lab reportsReal words from real kitchens — every review below comes from a verified order.
Best chhola masala I have used
Tangy, balanced and that deep dark colour without any shortcuts. Guests asked for the recipe — the secret is this masala!