• COOKING IS COMMUNITY AND SPICE IS THE SPARK.

    Cooking isn’t just about what’s on the plate—it’s about who’s around the table. A pot of chai shared on a quiet morning. A meal that turns into an hours-long conversation. A dish passed down through generations. We believe cooking is a way to connect, to share, to spread a little love in every bite. Whether you're cooking for yourself or a crowd, you're never really cooking alone—because food brings people together.

  • From our Restaurants to Your kitchen!

    We know food because we live food. Founded by five-time James Beard-nominated chef Meherwan Irani, Spicewalla is built by chefs, for everyone who loves to cook. Our blends are obsessively crafted, our spices are fresh & bold, and our mission is simple: to make your food taste incredible and inspire you to cook food at home. No gimmicks, no shortcuts—just real-deal spices that bring big flavour to your kitchen. What will you cook today?

  • FOOD IS LOVE AND TOGETHER WE ARE STRONGER.

    What if dinner wasn’t just dinner, but a moment to slow down, to experiment, to nourish yourself & the people you love? We believe cooking should be fun, inspiring & delicious—not intimidating. Whether you’re making the best chai of your life or finally nailing that perfect roast chicken, we’ve got the spices, the recipes & the know-how to help. So go on—just cook. We’ve got your back.

BRINGING PEOPLE TOGETHER WITH FOOD ✨

Spices are more than ingredients—they’re storytellers. They hold memories, carry traditions, and bring people together over meals that mean something.

That’s why Chef Meherwan Irani started Spicewalla: to make it easy for everyone to cook boldly, season fearlessly, and bring big flavour to their tables.

Spicewalla was first inspired by Meherwan’s childhood in India (in Ahmednagar, in the midwestern state of Maharashtra), where spices are treated like produce—bought fresh, roasted and ground daily in kitchens across India.

Then, in 2009, he founded Chai Pani, his James Beard award-winning Indian street food restaurant. Meherwan was sourcing and blending spices the way chefs do—with care, intention, and an obsession for quality.

But the more he cooked, the more he realized: why should restaurant kitchens be the only ones with access to the good stuff?

SPICEWALLA's origin story 🌶

Spices do more than season food—they tell stories. Stories of tradition, family, and the meals that bring us together. Spicewalla was born from one of those stories, one that started in India, where spices are treated like produce—bought fresh, roasted & ground daily. Meherwan’s wife & Chief Hospitality Officer at Chai Pani, Molly Irani, remembers the moment that sparked it all…

"I’ll never forget the first time Meherwan's mom visited us from India and scoffed at our post–college half-empty spice cabinet lined with stale, old spices in bottles that had probably been sitting for years on a warehouse shelf before sitting on ours. She stocked us up on fresh spices, and the difference was astounding. That story is something we want to keep sharing so everyone can experience the difference it makes in their cooking.

In India, this tradition is passed down by the women; they hold the food stories and infuse them into future generations. Meherwan and I were both raised by strong, independent entrepreneur mothers who also happen to be world-class home cooks. When we founded Spicewalla, we wanted to share the love of fresh spices and home cooking that they provided us. Spicewalla’s foundation was built on that story."

“Whole spices were brought to our home, often in jute sacks from the spice merchants. For days the air would be heady with the scent of roasting coriander, mace, cumin, and cinnamon. After the spices were roasted and cooled, we would blend and grind them in our old, large hand grinder using recipes written on scraps of paper that my grandmother would keep in a box in her dresser. My grandma would go into her little chest and pull out a dog-eared, ragged piece of paper that had her recipe written on it. You could see little handwritten notes as to why each ingredient was in there and with very specific instructions: Peel the garlic, then dry it in the sun, then grind it. I have such vivid memories of everyone in the family making spice blends; garam masala is warming and redolent of fall, Then in the spring it would be completely different blends."

Spicewalla isn’t just about what’s in the tin—it’s about what happens when you open it.

The sizzle of fresh spices hitting a hot pan, the aroma that fills your kitchen, the first bite that takes you somewhere new. Cooking is a love language, a creative outlet, a reason to gather.

Freshness, flavour & a whole lotta love—that’s what we’re about. From our kitchen to yours, we’re here to make cooking more exciting, more delicious, & more connected to the traditions that bring us all together. So go ahead—season fearlessly, cook boldly, & share the joy.

After all, the best meals aren’t just eaten—they’re shared. Keep on cookin' & we’ll be right here, making sure your spices are as fresh as your next idea.