Spices are the true essence of Indian cooking. Indian food is known throughout the world for its layered flavours and the frequent use of different types of spices. It is only because of spices that Indian people have been able to culminate a cuisine that is a union of so many different types of dishes. It is because of these masalas that Indian dishes have not only a delicious taste but also a pleasant aroma. The culinary map of India is quite wide and complex. The flavours in the country change at every footstep. In different parts of the country, people use an amalgamation of different types of spices to cook food.
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This depends on the regional availability of the spices and also the preferences of people living in that geographical area. In this article, one can find some famous and authentic regional spice mixtures that are famous in different parts of the country. The spice mixtures are a combination of different types of spices and are used in the preparation of dishes in different cuisines of India.
* Panch Phoran
This is a famous spice mixture that comes from eastern India. As the name suggests, the spice mixture is a synthesis of five key spices. It is quite popular in West Bengal and Odisha. It is a mixture of different spices like fenugreek seeds, fennel seeds, mustard seeds, and nigella seeds. It helps in adding a very special taste to the dishes and is widely used in the preparation of a lot of sabzis and curries.
* Podi Masala
The Southern part of India is famous for its impeccable food. People down South love to experiment with different types of spices, and spice mixtures are a very important part of South Indian cuisine. A very famous spice mixture from South India is called Podi Masala. This is also called gunpowder masala and is a mixture of different types of lentil powders like urad dal and chana dal, along with sesame seeds, curry leaves, red chilli, and a bit of asafoetida. Also, people like to add some dried and shredded coconut into the mixture. Most people simply like to eat it as it is by pairing it with some idlis and dosas. A little bit of ghee is added to this masala powder before being eaten.
* Goda Masala
Goda masala is famous in the western part of the country and very popular in Maharashtra. It is a blend of some traditional Maharashtrian flavours and is used in the preparation of some traditional Maharashtrian curries and snacks. This masala is prepared with a mixture of sesame seeds, coriander seeds, cumin seeds, cinnamon, cloves, cardamom, and dried coconut. There might be a certain distinction in different regional varieties of this masala mixture.
* Bafat Masala
Bafat is a popular masala from Goa and is also used rampantly in Mangalorean cuisine. It is the perfect masala that compliments the seafood that is popular in both Goa and Mangalore. It is prepared by using a base made from red chillies and also uses some coriander seeds, turmeric, cumin seeds, and some other spices.
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* Tandoori Masala
The North Indian cuisine in India features a lot of Tandoori dishes. These dishes have a smoky flavour with an elevated spice level. Special Tandoori masala is common to all these Tandoori dishes, whether they're vegetarian or non-vegetarian. This Tandoori masala is a blend of dried ginger- garlic, pepper, Kasuri methi, and a lot of other ingredients. This masala mixture is added to curd during the process of marination.
* Chettinad Masala
Chettinad Cuisine from Tamil Nadu is an assortment of some of the most delectable dishes that one can find in India. One can instantly taste the presence of this different masala because of the various blends of ingredients that are used to make it. Some popular ingredients that are a part of the Chettinad Masala Mixture include cinnamon, cloves, cardamom, red chillies and star anise. This is used in the preparation of different types of vegetable curries, non-vegetarian dishes and biryanis.
* Garam Masala
Garam masala is probably the most renowned masala mixture in India and deserves a place on this list. It is used to prepare a variety of Indian as well as continental dishes in India. Although different regions have their versions of Garam masala, some of the common ingredients that are used in the preparation of this masala include fennel seeds, nutmeg, mace and bay leaves.