Growing up in India, Meherwan noticed that spices, like produce, are part of the natural rhythm of the seasons. Seeds are planted, and grow until procured at different times of the year. Then they’re used in making blends and masalas. The entire family is involved in this process. Each family’s blend is distinctive and a source of pride. Every fall, a whole week was dedicated to making their own dhansak masala in Meherwan’s grandmother’s home.
Many of these recipes are handed down for generations. In this case from Meherwan’s grandmother, down to his mother, and eventually passed on to Meherwan. When Chai Pani first opened, Meherwan’s mom came to the U.S. and spent two months teaching the staff of Chai Pani about her blends and how to work with spices.
Spicewalla sources directly from quality suppliers in small quantities, anywhere from twenty-five to one hundred pounds in a delivery. This method of buying and receiving smaller shipments ensures the freshness of the product not only for our benefit, but for the benefit of our customers. This is also why we roast, grind, and pack our spices to order.
Now Meherwan has found his own tradition as a chef and his spice blends reflect that journey.
