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Different type of ‘masalas’ or spice mixes are used in different parts of India. This masala is from Kashmir, the northern-most tip of India. It is similar to Garam masala, but it also contains ‘kala jeera’ or ‘black cumin’ which grows in abundance in Kashmir. To lift the aromas, all the spices are roasted separately and then mixed. It is particularly good with prawn and lamb dishes
Khandvi is a very popular snack in Mumbai and Gujarat. It is healthy because no oil is used. The chickpea flour or besan is mixed with yogurt, ground chillies, salt, turmeric into a runny batter. Then it is heated till it reaches a thick semi-solid consistency and then layered on trays. After it has set, it is rolled (like a swiss roll) and cut into small cylinders with a sharp knife. Fried mustard
