My Masala Dabba

Twilight Taj Mahal
Tasting different spicy foods whilst travelling in Northern India and Kashmir earlier this year has encouraged me to be more experimental 

An Indian spice tin known as a Masala Dabba is a staple in most Indian homes. Cooking is so much easier when all the spices you need are close to hand rather than tucked away in the back of a cupboard, often forgotten, and turning stale.

A good Masala Dabba is made of quality stainless steel and has an inner transparent sealing lid in addition to the air tight outer lid to keep the spices fresh.

They have seven little bowls which are filled with favourite spices.

The best way to obtain spices for a Masala Dabba is to visit a an Indian shop where the spices are often cheaper and fresher than those purchased in small jars from the supermarkets. However, because I visited Istanbul's Ottoman era Spice Bazaar my Masala Dabba has been filled with spices purchased there.

Rooftops Istanbul

As I selected the spices I wanted in the bazaar, they were vacum packed for transporting home, and accompanied by a sample of turkish delight to taste - pompegranite with hazel nut, pistachio, mixed nuts, rose, orange and creme de menthe...... 

Spices to make curry apart from the Sumac - a spice used in Middle Eastern cuisine to enhance humous, meze, sprinkle on fish, chicken, raw onions, and in salad dressings. It can be used as a substute in any dish which uses lemon juice.