Bottle Masala: Premium East Indian Masala - 100g

₹ 375

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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... Read more

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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.

Provenance

It was only in the late 19th century that the Marathi-speaking inhabitants of Greater Mumbai and North Konkan were recognised as East Indians. Determined to stand apart from the Goans and Mangaloreans, they embraced their mixed Marathi-Portuguese identity and gained from it. Their cuisine carries a whiff of this historical osmosis, as Hindu traditions met Continental taste. The Bottle Masala is the most essential and authentic of East Indian spice blends. A deep orange-red, it gets its name from the dark recycled beer bottles it was stored in to protect it from the sun.

About The Seller

Shaila Colaco is a banker by day and mistress of spices when she fancies. She rattles off the wholesale price of chilli like a broker would that of rising stock and has nurtured this passion project for years. Hailing from the northern suburbs of Mumbai and popular in the city's East Indian fraternity for her sun-dried, hand-pounded spice mixes that last up to a year if stored right, she makes them in quality-controlled batches with an affection that can only come from true love.

Prep time: 75 mins
Cooking time: 60 mins (25 mins in cooker)
Serves: 4

Ingredients

1 kg Pork meat, pieces with bone or boneless; retain a little skin/ fat for flavour
1 tbsp Vindaloo Masala
10-12 cloves Garlic
1 inch Ginger (optional)
1 tsp Sugar (optional)
Salt to taste
Half cup Vinegar

Instructions


Recipe Credits:

Mogan Rodrigues

East Indian home chef, culture chronicler and licensed tour guide

Follow her @dharavi_island

1.Break the Kashmiri chilies into two, remove seeds and let them soak in vinegar for about an hour.

2.Wash and drain the meat. Set aside.

3.Make a paste of all the spices, ginger and garlic with vinegar. Add a splash of water if required. Marinate the meat in this ground masala for an hour.

4.The amount of vinegar you use depends on personal choice and how much tang you like. If you’d to increase the shelf life of the dish, or take it along on travel, use vinegar liberally and don’t add too much water.

Transfer the mixture to a pan and saute on high heat for 5 minutes. Add a glass of water and cook on low simmer, covered, until done. If using a pressure cooker, use 1/4 cup water and cook for 14 minutes on low flame after the first whistle.

6.Serve with pav or Fugiyas, a fried East Indian bread. Vindaloo is a dish with thick gravy; if you desire more gravy, add another glass of water. You don’t need oil since the fat of the pork will do its job.

7.This dish tastes better a day after, so if you have the luxury of time, prepare it a day before you want to serve it to guests like they do in an East Indian wedding home.

8.You can make the same recipe with prawn, any chunky fish, chicken or mutton.

Prep time: 10 mins
Cooking time: 30 mins
Serves: 4

Ingredients

1 kg Potato, cauliflower or any vegetable/mix of veggies of your choice, cubed
1/2 cup Vinegar
1 cup Vindaloo Masala
1 tbsp Ginger garlic paste
Salt to taste
Oil

Instructions


Recipe Credits:

Keziah Correia

East Indian home chef and owner of Fugiyas Cafe and Bar, Siolim, Goa

Follow her @fugiyas

1. Clean and cut the vegetables into medium sized chunks. Marinate in Vindaloo Masala, ginger garlic paste and vinegar (palm or coconut vinegar better than white) for half hour.

2.Place oil in a vessel. When hot, transfer the marinated vegetables. Sauté briefly on high heat. Add salt.

3.Turn down the heat and cook on slow fire, covered, until done.

4. Serve with rice, crusty bread or traditional East Indian bread, Fugiyas.

Prep time: 10 mins
Cooking time: 30 mins
Serves: 4

Ingredients

1 kg mushrooms, cubed
1/2 cup Vinegar
1 cup Vindaloo Masala
1 tbsp Ginger garlic paste
Salt to taste
Oil

Instructions


Recipe Credits:

Keziah Correia

East Indian home chef and owner of Fugiyas Cafe and Bar, Siolim, Goa

Follow her @fugiyas

1.Clean and cut the mushrooms into medium sized chunks. Marinate in Vindaloo Masala, ginger garlic paste and vinegar (palm or coconut vinegar better than white) for half hour.

2.Place oil in a vessel. When hot, transfer the marinated vegetables. Sauté briefly on high heat. Add salt.

3.Turn down the heat and cook on slow fire, covered, until done.

4. Serve with rice, crusty bread or traditional East Indian bread, Fugiyas.

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  1.  Products supplied by us are available for shipping all across India. Products will be shipped within the stipulated time as stated in the shipping confirmation email unless we agree otherwise with you.
  2. For domestic shipments, the delivery time is 7 to 10 business days (from date of order). For international shipments, the delivery time is 15 to 20 business days (from date of order)
  3. We shall use our reasonable endeavours to meet any date agreed for shipment. Notwithstanding the foregoing, we shall not be liable for any losses, costs, damages or expenses incurred by you or any third party arising directly or indirectly out of any failure to meet any estimated shipping date.
  4. Shipping of the products shall be made to the shipping address specified in the Order and you shall make all arrangements necessary to take receipt of the products.
  5. Our courier will make all reasonable efforts to deliver the products to you. However if you are not residing at the contact address provided to us and/or have not made arrangements to take delivery of the products and/or the courier is unable to contact you for this purpose, your purchase will be deemed as “cancelled “ and payment refunded.
  6. Where the size/quantum of the products requires someone to be present at your address for delivery and you are not present, your placement of an Order authorises us to accept the signature of another person present at your address and deliver the products to them on your behalf or to leave the products in a safe place or with a neighbour.

      The East Indian Bottle Masala is Aazol's premium masala. A deep orange-red spice mix, it is made using a secret 28-spice blend from an East Indian lady well-known in the community's circles as a spice expert. All of the constituent ingredients are also of the highest quality and sourced from the finest origins. It is for these reasons that the masala is priced at a premium.

      Aazol's East Indian Bottle Masala gets its name from the recycled beer bottles which were used to store the masala in East Indian households.

      Bottle Masala is so universal that it can enhance practically any dish. If you would like to make authentic East Indian dishes like Pork Sarpatel, Mutton Lonvas and Ivy Gourd, recipes for all are included in the adjacent tab.

      Aazol sources its Bottle Masala from an East Indian lady who lives in the northern suburbs of Mumbai and is well-known in the East Indian community for her sun-dried and hand-pounded masalas made lovingly in small-batches.

      Yes, Aazol's Bottle Masala is completely vegan!

      Yes, Aazol's Bottle Masala is 100% gluten-free.

      Aazol's Bottle Masala is made using natural spices, so you can be rest assured that it is free of any preservatives.

      Aazol's Bottle Masala can easily last for 6 months, but owing to how tasty it is, we can guarantee you it won't stay on your shelf for that long!

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      Bottle Masala: Premium East Indian Masala - 100g

      ₹ 375