Shop Signature Six 6 tins
A Telugu kitchen on rotation

Different tins for different times of the day. Browse by when you'd actually eat —

We mill the tins. You build the meal.

The Telugu pantry begins here. Six podis, six distinct jobs — Dip, Mix, Sprinkle, Coat, Finish and Fold. One complete introduction to Parnasala.

6 tins

Common questions

What is a podi exactly?
A dry spice + lentil blend, milled fresh. In Telugu households it's the everyday flavour layer — sprinkled on rice, mixed with ghee, dipped with idli.
How fresh are the tins?
Milled in small batches at our Hyderabad facility. Each tin lists its milling date. Best within four months of opening.
Are these the same recipes a Telugu household uses?
Yes. The recipes belong to the House of Parnasala — two generations, sixty years. We didn't develop them; we kept them.
Do you ship outside Hyderabad?
We ship pan-India. Free shipping above ₹799.
What's the difference between a podi and a masala?
A podi is the Telugu term for a dry, fine-textured spice + lentil blend, eaten as-is on rice or with idli. A masala is the broader North Indian term for a wet or dry spice mix used during cooking. Telugu kitchens use both.