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The curries of Maharashtra vary from mildly spicy to very spicy and include vegetarian, mutton, chicken and fish. Coastal Maharashtrian - Konkani - curries use coconut extensively along with spices. In western Maharashtra, curries are very spicy and groundnut powder is often added to it. Vidarbha's cuisine is usually spicier than that of the coastal and southern regions. The ingredients commonly used are besan, or chickpea flour, and groundnut powder. As a result of the long Islamic Moghul rule in the region, the cuisine of Aurangabad has been highly influenced by the North Indian method of cooking. Khandeshi food is very very spicy and most famous dish is Shev Bhaji, wange (Brinjal) che bharit and many more like Udidachi dal, Bharleli wangi (Brinjal), none other than Thecha (Mix of Garlic, Green chilies) bhakari and spicy mutton. Most of the people are farmers so their traditional food is very simple.

Kala Masala

Maharashtra has quite few verity of Masala which distingue Maharashtrian food from other regional aroma and taste of India. Strong and hotter taste is significant taste of Maharashtra. This special Masala makes easy to prepare Maharashtrian items like Usal, Varan and Masala Bhat.

Other Information of Kala Masala
  • Ingredients of Kala Masala: Cumin seeds, coriander seeds, clove, cinnamon sticks, stone flower, coconut, sesame seeds and chillies.
  • Suggested Dishes of Kala masala usal, varan, masala bhat,
Maharashtrian Kala Masla

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Khasiyat Masalas
60, Shreenathji Estate, Panna Estate Road,
Ahmedabad, Gujarat - 380023, India
Telephone:  +(91)-(79)-22743454

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