Inside the Tunday Kitchen Why We Still Use Hand-Ground Masalas img
June 30, 2025

Inside the Tunday Kitchen: Why We Still Use Hand-Ground Masalas

In a world of shortcuts and mass production, some traditions are worth holding onto. At Tunday Kababi Dubai, we still grind our spices by hand—just as we did in the original Chowk kitchen over a century ago. Why? Because when it comes to flavour, nothing beats tradition.

Table of Contents

  1.  The Origins of Our Masala Philosophy
  2. The Tunday Grinding Process
  3. Why Hand-Ground Masalas Matter
  4. What Dishes Benefit Most
  5. Experience It Yourself

The Origins of Our Masala Philosophy

In 1905, when Haji Murad Ali created the first Galawati Kebab, he wasn’t using factory-made spice blends. He hand-selected, roasted, and ground every spice in-house. That tradition became central to the Tunday identity.

We believe masala isn’t just a blend—it’s the foundation of every dish. Getting it right requires not just recipe knowledge, but intuition and craftsmanship.

The Tunday Grinding Process

Here’s how we do it:

  • Whole spices like cardamom, cloves, cinnamon, and peppercorns are sourced fresh
  • Spices are roasted individually to unlock their essential oils
  • Each is then ground in small batches using traditional methods, like stone grinders or sil-batta
  • The blend is mixed based on dish type—Nihari masala is different from Galawati masala, for instance

    This process takes more time, but it ensures maximum aroma, potency, and authenticity.

Why Hand-Ground Masalas Matter

Factory-ground spices lose their oils and intensity quickly. Hand-ground masalas, on the other hand, retain:

  • Freshness: Ground just before cooking
  • Precision: Every batch is adjusted for seasonal spice strength
  • Complexity: Layered notes unfold on your palate

    This is why our Galawati melts differently, why our Nihari has depth, and why our Qorma feels so balanced.

What Dishes Benefit Most

Every dish at Tunday Kababi is touched by these handcrafted masalas, but they shine especially in:

  • Galawati Kebab: 160 spices, hand-balanced to perfection
  • Nihari: A slow-cooked stew that deepens with fresh masala
  • Chicken Qorma: A creamy gravy enhanced by subtle spice warmth
  • Biryani: Where each grain is kissed with clove, cardamom, and saffron notes

    It’s the attention to spice that makes these dishes so distinct.

Experience It Yourself

Al Hudaiba Awards Building, Al Mina Street, Jumeirah Dubai

There’s a reason Tunday still tastes like it did over a century ago. Come experience the magic of hand-ground masalas and discover why some traditions should never change.