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?
