Index Catalog // Jio Institute Repository

411. Bottle Masala holds a special place in the East Indian Community

Descrizione:: In addition to their signature bottle masala, Veera and Natasha Almeida make fish masala, puri masala, and indyal (vindaloo) masala. Though various factory-made spice blends exist in the market, bottle masala remains uniquely East Indian and holds a special place in the East Indian community as a symbol of their culinary tradition and heritage.
Parola chiave:: East Indian cuisine, Bottle Masala, Portuguese, Spices, East Indian, Mumbai Archive Project, and Culinary history
Creatore:: Mumbai Archive Project Team
Collaboratore:: Lavanya Ullas
Owner:: tushar1.ayyar@jioinstitute.edu.in
Editore:: Jio Institute
luogo:: Mumbai
Data caricata:: 10-05-2024
Data modificata:: 10-05-2024
Rights Statement Tesim:: In Copyright
Resource Type:: Image

412. Women operating the pounding machine

Descrizione:: The pounding machine has a mechanical sieve attached to it, through which the masala is sieved to remove lumps and impurities. The mills are operated by women, who did the work manually in the past using a mortar and pestle.
Parola chiave:: Spices, East Indian cuisine, Portuguese, Mumbai Archive Project, Culinary history, East Indian, and Bottle Masala
Creatore:: Mumbai Archive Project Team
Collaboratore:: Lavanya Ullas
Owner:: tushar1.ayyar@jioinstitute.edu.in
Editore:: Jio Institute
Data caricata:: 10-05-2024
Data modificata:: 10-05-2024
Rights Statement Tesim:: In Copyright
Resource Type:: Image

413. Cooking venture 'Jevayla Ye'

Descrizione:: Jevayla Ye translates to ‘come eat’ in the East Indian dialect, which is the basic idea behind Veera Almeida’s cooking venture. The spice blends are packed in airtight pouches with illustrated branding, representing the East Indian community and their association with spices.
Parola chiave:: East Indian cuisine, Bottle Masala, Portuguese, Spices, East Indian, Mumbai Archive Project, and Culinary history
Creatore:: Mumbai Archive Project Team
Collaboratore:: Lavanya Ullas
Owner:: tushar1.ayyar@jioinstitute.edu.in
Editore:: Jio Institute
luogo:: Mumbai
Data caricata:: 10-05-2024
Data modificata:: 10-05-2024
Rights Statement Tesim:: In Copyright
Resource Type:: Image

414. Learning the skill of mixing spices

Descrizione:: Veera Almeida runs her business from home, making and sharing her recipes online through social media. The ingredients and preparation style are passed down through generations in the family, from mother to daughter to granddaughter. The skill of mixing spices is learned through years of apprenticeship in the kitchen rather than by relying on a cookbook.
Parola chiave:: Spices, East Indian cuisine, Portuguese, Mumbai Archive Project, Culinary history, East Indian, and Bottle Masala
Creatore:: Mumbai Archive Project Team
Collaboratore:: Lavanya Ullas
Owner:: tushar1.ayyar@jioinstitute.edu.in
Editore:: Jio Institute
luogo:: Mumbai
Data caricata:: 10-05-2024
Data modificata:: 10-05-2024
Rights Statement Tesim:: In Copyright
Resource Type:: Image

415. Types of spices used in Bottle Masala

Descrizione:: The proportion and variety of spices used in bottle masala are closely guarded secrets passed down within the family. The ingredients range from popular spices like lal mirch (red chilli), tejpatta (bay leaf), dalchini (cinnamon), elaichi (cardamom), and javitri (mace) to rare spices like mugwort, stoneflower, and Nagkesar (cobra saffron). On average, 25–30 spices are used in a masala, but it can range from as few as 20 to as many as 50.
Parola chiave:: East Indian cuisine, Bottle Masala, Portuguese, Spices, East Indian, Mumbai Archive Project, and Culinary history
Creatore:: Mumbai Archive Project Team
Collaboratore:: Lavanya Ullas
Owner:: tushar1.ayyar@jioinstitute.edu.in
Editore:: Jio Institute
Data caricata:: 10-05-2024
Data modificata:: 10-05-2024
Rights Statement Tesim:: In Copyright
Resource Type:: Image

416. The House of Jevayla Ye

Descrizione:: Along with her daughter, Natasha, she runs the popular Instagram page @Jevayla_Ye (89k followers) and ‘The House of Jevayla Ye’ page on Facebook, where the mother-daughter duo shares the preparation processes of dishes from East Indian cuisine. In their own words, ‘The House of Jevayla Ye venture aims to introduce you to our humble authentic East Indian masalas. Sukhala!’ [1]
Parola chiave:: Spices, East Indian cuisine, Portuguese, Mumbai Archive Project, Culinary history, East Indian, and Bottle Masala
Creatore:: Mumbai Archive Project Team
Collaboratore:: Lavanya Ullas
Owner:: tushar1.ayyar@jioinstitute.edu.in
Editore:: Jio Institute
luogo:: Mumbai
Data caricata:: 10-05-2024
Data modificata:: 10-05-2024
Rights Statement Tesim:: In Copyright
Resource Type:: Image

417. Grinding and sieving process repeated by the women

Descrizione:: The grinding and sieving processes are repeated several times to ensure a smooth and even blend.
Parola chiave:: Spices, East Indian cuisine, Portuguese, Mumbai Archive Project, Culinary history, East Indian, and Bottle Masala
Creatore:: Mumbai Archive Project Team
Collaboratore:: Lavanya Ullas
Owner:: tushar1.ayyar@jioinstitute.edu.in
Editore:: Jio Institute
Data caricata:: 10-05-2024
Data modificata:: 10-05-2024
Rights Statement Tesim:: In Copyright
Resource Type:: Image

418. Masala mix pounded by machines

Descrizione:: In the past, in East Indian neighbourhoods like Vasai (Bassein), it was common to find groups of women (called masalewalis) going from house to house to do the roasting and grounding. Manual pounding was a labour-intensive process spread over two or three days. Over the years, the pounding process has become entirely mechanised. Families now send the masala mix to mills, where it is pounded by machines.
Parola chiave:: Spices, East Indian cuisine, Portuguese, Mumbai Archive Project, Culinary history, East Indian, and Bottle Masala
Creatore:: Mumbai Archive Project Team
Collaboratore:: Lavanya Ullas
Owner:: tushar1.ayyar@jioinstitute.edu.in
Editore:: Jio Institute
Data caricata:: 10-05-2024
Data modificata:: 10-05-2024
Rights Statement Tesim:: In Copyright
Resource Type:: Image

419. Masala stored in empty bottles

Descrizione:: Bottle masala gets its quirky name because it was traditionally stored in empty beer bottles. The airtight bottles preserved the original aroma and flavour of the masala and kept out moisture.
Parola chiave:: Spices, East Indian cuisine, Portuguese, Mumbai Archive Project, Culinary history, East Indian, and Bottle Masala
Creatore:: Mumbai Archive Project Team
Collaboratore:: Lavanya Ullas
Owner:: tushar1.ayyar@jioinstitute.edu.in
Editore:: Jio Institute
luogo:: Mumbai
Data caricata:: 10-05-2024
Data modificata:: 10-05-2024
Rights Statement Tesim:: In Copyright
Resource Type:: Image

420. Containers and bags with family names sent for milling

Descrizione:: Stacks of containers and bags sent for milling are marked with family names for identification. Once the spices are fully powdered, they are kept at the mill to be collected in a day or two. Each family has a unique mix of spices, which must be pounded separately so that the flavours and aromas do not mix.
Parola chiave:: Spices, East Indian cuisine, Portuguese, Mumbai Archive Project, Culinary history, East Indian, and Bottle Masala
Creatore:: Mumbai Archive Project Team
Collaboratore:: Lavanya Ullas
Owner:: tushar1.ayyar@jioinstitute.edu.in
Editore:: Jio Institute
Data caricata:: 10-05-2024
Data modificata:: 10-05-2024
Rights Statement Tesim:: In Copyright
Resource Type:: Image

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411. Bottle Masala holds a special place in the East Indian Community

412. Women operating the pounding machine

413. Cooking venture 'Jevayla Ye'

414. Learning the skill of mixing spices

415. Types of spices used in Bottle Masala

416. The House of Jevayla Ye

417. Grinding and sieving process repeated by the women

418. Masala mix pounded by machines

419. Masala stored in empty bottles

420. Containers and bags with family names sent for milling

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411. Bottle Masala holds a special place in the East Indian Community

412. Women operating the pounding machine

413. Cooking venture &#39;Jevayla Ye&#39;

414. Learning the skill of mixing spices

415. Types of spices used in Bottle Masala

416. The House of Jevayla Ye

417. Grinding and sieving process repeated by the women

418. Masala mix pounded by machines

419. Masala stored in empty bottles

420. Containers and bags with family names sent for milling

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413. Cooking venture 'Jevayla Ye'