Each family uses different types of chillies to make the base. Kashmiri chillies are a staple in many dishes because of their deep red hue and ability to temper the heat without overpowering the dish. Other pungent chillies, including Resham Patti, Bedki, Bird’s Eye, and Sankeshwari, can also be used to make the base.

Creator

• Mumbai Archive Project Team

Mitwirkende

• Lavanya Ullas

Publisher

• Jio Institute

Stichwort

• Spices
• East Indian cuisine
• Portuguese
• Mumbai Archive Project
• Culinary history
• East Indian
• Bottle Masala

Ort

• Mumbai

Resource type

• Image

Rights statement

• http://rightsstatements.org/vocab/InC/1.0/