Index Catalog // Jio Institute Repository

La description:: Spices are laid out for drying in the courtyard of Marthahil, a heritage home at Vasai that has been the residence of an East Indian family for more than 150 years. The masala-making season usually lasts from March until May. Earlier, drying spices in the open was a common sight in East Indian neighbourhoods, though the practice is declining as people nowadays opt to buy masala from the market.
Mot-clé:: East Indian cuisine, Culinary history, Portuguese, Spices, East Indian, Mumbai Archive Project, and Bottle Masala
Créateur:: Mumbai Archive Project Team
Donateur:: Lavanya Ullas
Owner:: tushar1.ayyar@jioinstitute.edu.in
Éditeur:: Jio Institute
Emplacement:: Mumbai
Date de téléchargement:: 10-05-2024
Date modifiée:: 10-05-2024
Rights Statement Tesim:: In Copyright
Resource Type:: Image

La description:: Spices purchased at wholesale markets are sun-dried for two to three days to remove moisture. This usually happens once a year in the summer. After the rainy season ends in October, some households may decide to make another batch of masala.
Mot-clé:: East Indian cuisine, Culinary history, Portuguese, Spices, East Indian, Mumbai Archive Project, and Bottle Masala
Créateur:: Mumbai Archive Project Team
Donateur:: Lavanya Ullas
Owner:: tushar1.ayyar@jioinstitute.edu.in
Éditeur:: Jio Institute
Emplacement:: Mumbai
Date de téléchargement:: 10-05-2024
Date modifiée:: 10-05-2024
Rights Statement Tesim:: In Copyright
Resource Type:: Image

La description:: Spices are laid out for drying in the verandah of a house in Vasai. Old houses typically had a long verandah or an inner courtyard where this activity was done. In houses that do not have a verandah, the spices are laid out by the side of the road or on rooftops.
Mot-clé:: East Indian cuisine, Bottle Masala, Portuguese, Spices, East Indian, Mumbai Archive Project, and Culinary history
Créateur:: Mumbai Archive Project Team
Donateur:: Lavanya Ullas
Owner:: tushar1.ayyar@jioinstitute.edu.in
Éditeur:: Jio Institute
Date de téléchargement:: 10-05-2024
Date modifiée:: 10-05-2024
Rights Statement Tesim:: In Copyright
Resource Type:: Image

La description:: Typically, one might purchase spices from vendors selling dried chillies at wholesale marketplaces. The masala&#39;s bright red colour and pungent flavour are derived from Kashmiri chillies used to make the base, though other varieties may also be used.
Mot-clé:: East Indian cuisine, Culinary history, Portuguese, Spices, East Indian, Mumbai Archive Project, and Bottle Masala
Créateur:: Mumbai Archive Project Team
Donateur:: Lavanya Ullas
Owner:: tushar1.ayyar@jioinstitute.edu.in
Éditeur:: Jio Institute
Emplacement:: Mumbai
Date de téléchargement:: 10-05-2024
Date modifiée:: 10-05-2024
Rights Statement Tesim:: In Copyright
Resource Type:: Image

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