Is the tradition dying? Not exactly. It is evolving.
(Vata, Pitta, and Kapha), using warming ingredients like ginger and cooling ones like coconut. Mindfulness:
Modern Indian women (and increasingly, men) work full-time. They cannot spend three hours grinding masalas. The result is the rise of the "Mixer-Grinder" and "readymade masalas" (MDH, Everest). While purists scoff, it is a brilliant adaptation. A modern cook uses pre-roasted spice blends (like Pav Bhaji Masala) but still insists on the "Kadhai" (wok) and the hand-rolled dough.