Spice in a Bottle: How Modern India is reimagining flavour and identity

For a country that adds tadka to everything from dal to Maggi, India’s mainstream condiment landscape has long felt strangely one-dimensional. The average supermarket aisle offers a predictable mix—ketchups, mayonnaise, green chutney, and soy or chilli sauces (usually “Chinese style”). These are either sweet, overly synthetic, or imported imitations of global sauces, largely imported or…