From Chinchoni Masala to Roast Rubs, get your fix of homemade East Indian masala at a new Kalina outpost
Did you know the East Indian Bottle Masala includes as many as 27 spices, or that an oil-free pickle served at their weddings is actually known as Wedding Pickle?
These and many such authentic East Indian masalas and pickles are available at East Indian Cozinha (Portuguese for kitchen), a food store started by Christina Kinny at Kolovery Village in Kalina, Santacruz. "I started East Indian Cozinha with an attempt to preserve and highlight our cuisine and culture," says the 24-year old, who has studied Masters in Social Work and currently, works with an enterprise that helps tribal farmers.
Pork Vindaloo is prepared using Vindaloo Masala
What’s in store?
Going back 500 years, the East Indian cuisine enjoys influences from Portuguese, British and Maharashtrian fare. The staples include rice, coconut, tamarind, fish and meats, with spices forming an integral part of the cuisine. For instance, Prawn Atola is a dry dish comprising prawns coated only with Vindaloo Masala featuring Kashmiri chilli, cumin and turmeric. "Most people from our community were farmers and would be out on field all day. So, the masalas and lemon would help preserve their food for a longer time," reasons Kinny.
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A hand-embroidered lugra
At present, the store stocks six varieties of masala in 100g bottles (R150 onwards). These include Khuddi or Bottle Masala, Chinchoni (fish) Masala, Vindaloo Masala, Roast Rub, Kujit Masala and Tem Che Rose. She also offers Wedding Pickle, an oil-free variety prepared with raw papaya, carrots and dry dates. "All the recipes have been passed on from generations and are homemade," she informs.
However, making the masalas is no cakewalk. "It takes three days to dry spices under the sun. Then, we hand pound them and pack them tightly in bottles with wider openings," says Kinny. She recalls that in her grandmother’s time, the masalas were tightly stuffed in beer bottles. The bottles were darker, and hence, helped preserve the masala for at least a year, at room temperature.
Christina kinny founder, East Indian Cozinha
East Indian Cozinha also stocks traditional 10-yard saris known as lugras. These are hand embroidered by Kinny’s mother, Carol. Previously made only from cotton with authentic gold borders, now, lugras are embroidered with sequins and threads. "She has been in the garment industry for the last 30 years. She also makes traditional accessories like kapotas (earrings), karis (hair pins), anklets, etc," informs Kinny.
On: All days, 10.30 am to 6.30 pm
At: 3/A, Kolovery Village, Kalina Masjid Road, Santacruz (E).
>> Khuddi (Bottle Masala): Made from 27 spices, it’s used in Chicken or Mutton Moilee (curry), Mix Vegetable and stir-fries.
>> Chinchoni masala: Used in Fish and Tamarind Curry known as Chinchoni, and fish fries.
>> Roast Rub: A hand pounded spice rub for making the classic chicken or pork roast.
>> Kujit Masala: Used to add a mild flavour to fish curries.
>> Tem Che Rose: An East Indian garam masala, it’s used for stews, steaks, soups, pulaos, potato chops, meat cutlets, etc.
>> Vindaloo Masala: Prepared with Kashmiri chilli, cumin and turmeric, the masala is used in Chicken or Mutton Vindaloo and Prawn Atola.
>> Wedding Pickle: An oil-free pickle served at East Indian weddings, the pickle is prepared with raw papaya, carrot, dry dates, jaggery and vinegar.
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