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.

Creator

• Mumbai Archive Project Team

Mitwirkende

• Lavanya Ullas

Publisher

• Jio Institute

Stichwort

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

Ort

• Mumbai

Resource type

• Image

Rights statement

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