Walk into any supermarket outside India and you will find a brightly coloured jar labelled “Curry Powder.” It promises to deliver the taste of Indian food in one spoonful. But here’s the truth—most Indian homes have never used something called curry powder. In fact, the idea of a single, universal spice blend for all Indian dishes is a misunderstanding of India’s deeply regional and diverse food culture.

Indian Cooking Is Built on Fresh, Flexible Masalas

Indian cuisine is not based on one fixed spice mix. Instead, it relies on masalas—custom blends of spices that change depending on the dish, the season, and even the family. A fish curry in Bengal, a vegetable sabzi in Rajasthan, and a chicken dish in Kerala all require very different spice combinations.

In Indian kitchens, spices like cumin, coriander, turmeric, black pepper, cloves, cardamom, and dried chillies are either used whole or freshly ground in specific proportions. This allows the cook to control flavour, heat, and aroma with precision. A single premade curry powder cannot replicate this complexity.

Where Did “Curry Powder” Come From?

The idea of curry powder was created during British colonial times. British traders and officials in India wanted a convenient way to recreate Indian flavours back home. So they mixed a few commonly used spices into one generic blend and called it curry powder. This simplified version was then exported to Europe and beyond.

Over time, this blend became widely accepted as “Indian curry,” even though it doesn’t exist in Indian households. What it really offers is a flat, one-note flavour that lacks the depth and freshness of real Indian masalas.

Why Indian Spices Are Used Differently

Indian cooking often involves roasting and grinding spices just before use. This releases essential oils that give dishes their signature fragrance and taste. Freshly ground spices also carry more of their natural health benefits, such as aiding digestion, improving metabolism, and supporting immunity.

In contrast, packaged curry powder is often months old. By the time it reaches your kitchen, much of its aroma and potency is already lost. This is why food cooked with it can taste dull or muddy.

The Real Indian Way

Instead of using curry powder, Indian kitchens use spice blends tailored to each dish—like garam masala for North Indian gravies, sambar powder for South Indian lentils, or panch phoron in eastern India. These blends are designed to complement ingredients, not overpower them.

With platforms like VitaChat, people can now learn about authentic spices, their uses, and how to build flavour naturally. Understanding spices helps bring Indian cooking closer to its roots.

There is no such thing as one true “curry powder” in India. Real Indian food is built on fresh spices, regional blends, and thoughtful combinations. When you move beyond the myth of curry powder, you discover a richer, healthier, and far more exciting way to cook ,just as Indian kitchens have done for centuries.