Masala Trail

जेणू काम तेच करे! One who has skill only that person is right to do it. I believe in this almost religiously. Masala making is an art equivalent to perfumery. I can very well bring down cost by making it locally. However I don't do it. I have several teams that specialise in their community specific masala and I get them made in those geographies by the experts of years. 

There are several facets to Masala making
1. Quality of spices 
2. Cleaning 
3. Treatment 
4. Proportions 
5. Method of grinding 
6. Sieving 
7. Preservation 

Recipe of masalas vary as per the taste of the family, it is a lot to do with class and financial status understandbly. Spices are expensive after all. A family of lower status uses more chili as a little goes a long way. A better off family uses more aromatics. So even if you find many versions of my masalas in the Market know they are not the same. 

In Koli we say नाखवा चे घरचं खपनारणीचे घरच्याला कसं ऐकेल? To translate. How can there be competition between what is from a Nakhwa's home and his labourer's home?

Disparity is real in life. Sorry I had to use this example to explain quality. 

P. S. May be the labourer saying, Nakhwa's food doesn't have the heat does justice. 😂😂