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.

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

Resource type

• Image

Rights statement

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