By Shireen Jamooji
August 2 2023
Indian cuisine is a kaleidoscope of flavours, and regional masalas play a crucial role in defining their unique tastes. Here are eight diverse masalas from different states, each with its distinctive blend of spices that you may not have heard of.
A fragrant spice mix of fennel, bay leaf, coriander, and red chillies, Bhaja Moshla elevates Bengali vegetarian dishes like ghugni and kosha with its earthy aroma.
A rich and aromatic spice blend featuring cinnamon, cloves, and coconut, Goda Masala brings depth and complexity to traditional Maharashtrian curries and rice dishes.
This lesser-known Manipuri masala includes coriander, peppercorn, cardamom, nutmeg, mace, wild orange, and other spices usually used to flavour meats.
A unique Hyderabadi bouquet 15-20 of whole herbs and spices like black peppercorns, fennel seeds, and star anise, Potli Masala enlivens slow-cooked biryanis and meat preparations.
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A flavourful blend of mustard seeds, cloves, and fenugreek, Bafat Masala is a spice mix popular in Mangalorean cuisine for preparing succulent pork and chicken dishes.
An explosive blend of roasted lentils, dry red chillies, and curry leaves, this masala adds a fiery punch to South Indian staples like dosas and idlis.
A vibrant fusion of green chillies, ginger, and garlic, Cafreal Masala delivers the Goan speciality transforming meats and seafood with its zesty kick.
A unique Bengali combination of five whole spices - fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds.