No matter where in the world you travel, and what world cuisines you taste, there’s no greater joy in coming back home to a steaming plate of dal chaawal with pickle on the side. My mother and I returned from a trip of a lifetime to Jordan a couple of days ago. And we were craving home cooked, comfort food – a ritual that occurs after every holiday. I go into the kitchen, completely jet lagged and sleep deprived looking for a convenient and easy way to cook my beloved dal-chaawal without compromising on the taste. Which is when Tata Sampann Masalas came to the rescue.

More About Tata Sampann Masala: Tata Sampann Masalas are a range of spices developed by Chef Sanjeev Kapoor to make everyday cooking a bit easier and a whole lot tastier. The spices are sourced from the best of farms, and made from the choicest variety of whole spices – Malabari Black Pepper, Salem Turmeric, Pahadi Cardamom, Teja Chilli and more. These spices also retain their natural spice oils, which adds to the taste and aroma, creating an overall blissful sensory experience when you cook and eat. Quite often natural spice oils are extracted out of whole spices, leaving behind SPENT masalas.

The Tata Sampann masala range is made out of 100% UN-SPENT masalas retaining the natural oil, imparting undiluted taste and aroma. The variety of masalas on offer is impressive – from your basic Turmeric and Red chilli powder to masalas like Punjabi Chole masala, Paneer Masala, Chicken Masala and Meat masala for individual dishes. You can read more about Tata Sampann Masalas here.