Collection: Masalas

The world might look at Khandesh as the land of brinjal and jowar, but for us at Aazol, this region holds premium for its smoky Khandeshi Kaala Masala. Unlike the other red-hued masalas in our pantry, this one is burnished brown-black owing to the deep roasting of spices. Lending itself to a variety of vegetable recipes, Amti (dal) and Rassa (curry), this is north-western Maharashtra’s original garam masala.

Goda Masala is inarguably the most famous spice-mix export of Maharashtra. A blend of aromatic whole spices, its mild sweet aftertaste (Goda is Marathi for sweet) is the reason behind the name. Indispensable to the state’s vegetarian dishes, it makes its presence felt in iconic Maharashtrian dishes like Matkichi Usal (moth bean stir-fry), Bharli Vaangi (stuffed brinjal) and the simple but delectable Amti (spiced dal).

Centuries ago, standing knee-deep in a paddy field somewhere on the Western Maharashtra coast, an enterprising Agri kaki must have thought hard about how she could tie together the primary supplies her community had long traded in: fish, salt and coconut. And there emerged the Agri Masala. Use this spice blend in any non-vegetarian dish, especially seafood, and watch it elevate to deliciousness.

The Gharghuti Koli Masala is the secret to why every dish served by Mumbai’s earliest inhabitants, the Kolis, is a riot of flavour. Dotting the city’s fishing villages or koliwadas are valandi (bamboo stilts) used to sun dry the local eel, Bombay Duck. When half dry, these make it to one of their most exquisite dishes - the Bambooke Bombil. While the recipe for this spirited curry is fiercely protected, we got our hands on the secret masala, made with over two dozen spices, that makes it truly stellar.

There's little hope that anyone will share their prized family recipe for Bottle Masala, so, we have it here for you. Our 28-spice secret blend is authentic and homemade, just like it's done in the sun-soaked courtyards of Vasai. No dish of the East Indian community, is complete without the Bottle Masala. Use it to ace Chicken Khuddi Curry or simply to add a kick to the mundane potato bhaaji.

The East Indian Vindaloo Masala is key to making the Hall-of-Famer curry that came by way of the Portuguese with their Carne de vinha d’alhos (meat marinated in wine-vinegar and garlic). For those daunted by the idea of gathering a litany of ingredients, never fear. Add our East Indian Vindaloo Masala to any meat of choice, follow our simple recipe, and voila! You’ve got the East Indian community’s heart on your plate.