Haldi PowderTurmeric
Gehra peela rang aur halki kadwahat. Dal, sabzi aur kadhi ki neev.
Ghar ke swad ke liye, peese hue masale
सूरतीमसाला
Haldi se garam masala tak, har dabba us rang aur khushboo ke saath jo rasoi mein pehli chutki girte hi pehchaan mein aa jaye.
Roz ki dal-sabzi se lekar khaas dawat tak, har masale ka apna kaam hai.
Gehra peela rang aur halki kadwahat. Dal, sabzi aur kadhi ki neev.
Tez teekhapan ke saath chatakh lal rang. Tadke aur marinade ke liye.
Halki, citrusy khushboo jo gravy ko gaadha aur khushbudaar banati hai.
Roz ki sabzi ke liye ek dabba: aloo, gobhi, matar aur mixed veg.
Laung, elaichi, dalchini aur kali mirch ka gehra mel. Aakhir mein daalein.
Amchur aur kala namak ki khatti-teekhi chutki. Fruit chaat se papdi chaat tak.
Lal rang aur gehri khushboo. Chicken curry aur marinade ke liye.
Tej patta, dalchini, elaichi aur chakri phool ki khushboo. Dum biryani aur pulao ke liye.
Sabziyon ki biryani aur pulao ke liye khushbudaar, santulit mel.
Dish chuniye, hum batayenge kaunsa masala daalna hai aur kab.
Masale peesne se pehle saaf kiye jaate hain, taaki dabba kholte hi sirf khushboo mile.
Chhote batch mein peesne ki koshish, taaki rang aur taseer dabbe tak bani rahe.
Sone ke daane jaisa balance: na zyada teekha, na pheeka. Wahi swad jo ghar ki rasoi mein milta hai.
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