My Masala Dabba
Learning to cook Indian food has been one of my passions. It's taken me several years to cook dishes with confidence and proficiency. The best way to start is to stock up on the primary spices used in Indian cooking. The combinations of spices varies from region to region, however there are some mainstays that should be part of every aspiring Indian kitchen.
These masala dabbas were purchased in my favourite bazaar in Pune, India called Tulsi Baug. For 100 rupees, (equivalent to about two dollars), one can purchase these handy, stainless steel spice containers.
The top dabba contains from top and clockwise, whole black peppercorns, black cardamom, fennel seed, cinnamon, star anise, mace and homemade garam masala (centre).
The bottom dabba contains from top and clockwise, black mustard seed, red chili powder, whole cloves, green cardamom, tumeric powder, ground coriander seed, and ground cumin (centre).
