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Some flavours don’t need an introduction

In Telangana, podi isn’t a special-occasion food. It sits on the table every day — stirred into hot rice with ghee, dusted over idli, rolled into a chapathi on a busy morning. Every home has its own way of making it and its own way of eating it.

Podi Junction starts with putnalu — roasted Bengal gram — the ingredient that gives putnala podi its body and its gentle, nutty depth. Around it go garlic, red chilli, cumin, mustard and wood cold-pressed sunflower oil, roasted and ground for a bold, familiar flavour.

The taste is traditional. The presentation is for today’s table: a pack that’s easy to keep in the kitchen, and a podi that’s ready whenever you are. Homestyle in character, and made to be shared.