Exploring the Roots of Indian Flavours

by Suresh Kumar Business Analyst

In the Indian food culture, spices play a significant role. Due to diverse cultures, preferences of spices are also different. Indian cuisine is largely divided into north Indian and south Indian. Tamarind is used to give sour and tangy flavour to the food in south India. This is used in sambhar and rasam.  

 

While the south Indians like the sour taste, the north Indians prefer spicy food. The staple diets of the people also differ, with north Indian preferring wheat while south Indians prefer rice.

 

Indian flavours are unique because of the large variety of spices that are used in the food. Bengalis use panchphoron, a combination of five spices including mustard, fenugreek seed, cumin seed, aniseed, and black cumin seed. The use of chilli powder in Rajasthani food makes it spicy. Garam masala is used in northern India to make the food flavorful. 

 

Even the food available on the roadside tastes splendid because of the exciting masalas used. One would wonder whether the street food can be prepared at home. Pavbhaji, Chole Bhature, Chaat, Aloo Tikki and Chhole Kulche are some of the lip-smacking street food available in India.

 

Top masala brands like DSGroup’s Catch and MDH have a range of blends of the best spices to help people prepare some of the exciting street food with authentic taste. As an example, pav bhaji having an authentic taste can be prepared using a blend of spices, specially meant this street food.

 

Preparation of pav bhaji masala needs a lot of patience, and care needs to be taken that the process is followed. The right amount of red chillies have to add to the masala so that it suits the taste of people. In addition to this, the ingredients including coriander seeds, cloves, cumin seeds, fennel seeds, cinnamon and cardamom have to be dry roasted and blended. Too much or too

little roasting will not be good for the flavour of street food.  

 

Masala brands in India like Catch and MDH follow the process in preparing pav bhaji masala, which as an ingredient in a recipe will make the street food authentic and flavorful. 

  

Likewise, Chhole Masala of a popular masala brand, Catch, a brand of DS Group uses dried pomegranate seeds to make it authentic. Chhole bhature prepared using Catch chhole masale will be mouthwatering because of this ingredient. Catch chhole masala also has amchoor powder, which is used by outlets to make the street food tangy in taste.

 

The authentic aroma is preserved by the spice brands using the technology of low-temperature grinding and also special packaging. All this keeps the aroma intact and will enhance the experience when you prepare street food like pav bhaji, chole bhature or chole kulche using these masalas.

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Created on Feb 18th 2022 01:38. Viewed 190 times.

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