Magic in a bottle
As every community owes the distinct flavours of their food to their masalas, the bottle masala is no different for East Indians in the city. Found in the house of every person from the community, it packs quite a punch in all of their food. Simply put, bottle masala is to East Indians what
Rechaedo masala is to Goans. It is also the very same reason that makes summer, the busiest time of the year for the community as they spend most of their time making the masala to last them the whole year. However, this season has been different as the lockdown has made it difficult to make it. “The masala is used at least three times during the week in most traditional dishes such as Khudi, Moile, Lonvas, Sarpatel, Prawn Atwan and even fish curries,” says Bandra-based Sheryl Fonseca.
IN TIME FOR SUMMER
Making the most of the blazing sun to dry the ingredients for the unique mix, the women in the community start by drying chillies, which is one of as many as 40 ingredients used to make it, not only for their families but also for the community. Just like any other family recipe, East Indians do not reveal the exact recipe of the masala, but Blossom Sequiera, a Vasai local, lets us in on a few ingredients used. “It has Kashmiri red chillies, coriander seeds, black stone flower, and tailed pepper, among other things.” She adds that “it is a traditional custom to prepare this blend of spices during the summer”.
DEEP IN RITUAL
For Bhayander-based Sabrina Correa, the experience of making this masala has turned out to be different this year. While getting the ingredients wasn’t too hard for her because she usually buys them through the year, it was the tradition of making it that she missed the most. “I usually join the other ladies in Uttan village in Bhayander to make the masala, but since I can’t go due to the lockdown, I am making the masala in small quantities for all those who are asking for it,” she says.
Just like Correa, Malad resident Sharda Rebello who does it traditionally, taking the ingredients to grind at a pounding mill in Dahisar had to do it at her family home in Orlem, this year, to continue the family tradition.
FOR THE FAMILY
Starting the process in April this year, Fonseca adds that it was quite a challenge to get the ingredients but she managed to procure them and make the masala for at least 50 people. The difficulties were no different for Rebello, who started making it only two weeks ago, but did it because it was a family ritual. She adds, “I usually buy my ingredients from Mirchi Galli in Crawford Market, but since I could not go this year, I got it from elsewhere after standing in line for around two hours, and made it only for the family, with my mother, which makes me really happy.”