Mumbai street food is legendary. Always filled with tangy, spicy and pungent flavors that tickle your tastebuds and keep you filled for a decent amount of time. Most well known among these dishes are Pav Bhaaji, Tawa Pulao etc. The Pav Bhaaji masala blend is powdered spice whose usage is not just limited to Pav Bhaaji. The peppery, earthy, pungent and tangy spice blend is used to flavor Tawa Pulao, Masala Pav, Kachi Dabelli, Missal Pav etc. My homemade pav bhaaji masala blend recipe is as follows- Pav bhaji masala
Indian Spice Blend
Raakshas Special Indian Chinese Spice Mix
Indian chinese cuisine has developed separately in India. Its simply food that has influences from china and india. But now it has become a cuisine on its own. This spice blend combines the spiciness with aromatics and takes influence from authentic chinese as it includes chinese five spice and native indian chillies. This is a dry roasted spice blend with a strong aroma and slight bitterness. So, use it sparingly at the end of cooking process or as a seasoning. It can be used for dishes like chilly chicken, chilly paneer, hot and sour soup, schezwan
