Kitchen's Aroma
Masala and chutney guide
Simple ideas for using what you order.
Masalas
- Dahi Bara Masala: sprinkle over dahi bara and dahi bhallay with yogurt and chutney.
- Chaat Masala: over fruit chaat, boiled chickpeas, fries, samosas and salads.
- Biryani Masala: in biryani and pulao.
- Nihari Masala: for nihari.
- Garam Masala: to finish curries, daal and rice.
Chutneys
- Apricot: with kebabs, rolls and snacks.
- Green: with samosas, pakoras and sandwiches.
- Anaar Dana: with chaat and fried snacks.
- Imli Aalu Bukhaara: with samosas, dahi bara and paratha.
Storing them
Keep masalas in a cool, dry place with the pouch tightly closed. Keep chutneys cool, and in the fridge once opened. Use a clean, dry spoon every time.
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