Our story

A mother's recipe, scaled with care.

Mom Oven began in 2019 with a single recipe: the garam masala my mom ground every Sunday. We sold 24 jars in the first month — to friends, then to friends of friends, then to strangers who'd never met my mother but kept writing in to say her masala reminded them of theirs.

Six years later we still grind, temper, fold, temper and pack everything by hand in a small kitchen in Indiranagar. We work directly with a saffron co-op in Pampore, a hing farmer in Karnataka, and a single-origin cacao importer.