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.
Location:
Mumbai
Date_accepted:
2024-05-10T10:14:47Z
Modified:
2024-05-10T11:39:54Z
Type:
Image
Creator:
Mumbai Archive Project Team
Contributor:
Lavanya Ullas
Publisher:
Jio Institute
Rights:
http://rightsstatements.org/vocab/InC/1.0/
References:
Spices, East Indian cuisine, Portuguese, Mumbai Archive Project, Culinary history, East Indian, and Bottle Masala