“Idli, dosa ya chawal, humare masale ka sambhar sabke saath badiya hota hain,” she says. With a variety of lentils to roast and grind, the ladies have enough prep work to do before actually making the masala itself. At Kashika, every step of the process is taken seriously and completed diligently.
The enticing aroma of roasted lentils such as toor, urad, and chana tease our senses. “Kashmiri mirchi hi dalna isme, laal rang natural hoga tab.” Another simple yet practical advice to use only red-hued Kashmiri chillies as they give a bright red color and only mild spiciness making it perfect for this traditional masala blend.