THE MMASALA BOX
·       Laal Maas: Traditional Rajasthani non-veg curry, getting its taste from the colour and fiery spices. It is certain that Junglee Maas led to the birth of Laal Maas. Both these dishes were invented by the hansamas who cooked at the kitchen of the Mewars of Rajasthan. succulent meat, was hot and had a sweet after taste. What makes the Laal Maas unique is its red colour obtained through the use of mathania chilli. This chilli gets its name from the place it is grown in – Mathania village of Jodhpur district in Rajasthan.
·       Dilli 6 Mutton Curry: Spicy, flavourful, warming with all the right reasons to be a glutton on Sunday which is when mutton curry makes the most sense. Because after a bowl of this Indian mutton curry and rice, all you'll want to do is Netflix and nap.
·       South Indian chicken curry: South Indian variations are rich in aromatic spices and inevitably evoke memories of tangy tastes, like sour kokum fruit and sweet-and-tangy tamarind fruit, in a mixture tempered by the smoothness of coconut cream. This South Indian chicken curry is a great dish for entertaining and, as with most South Indian delicacies, it goes really well with simple, plain basmati rice and vegetables. It is hugely popular in the subcontinents of India for its fiery taste and supreme flavour. In fact, it is one of the most ordered Indian chicken curry recipes in restaurants.