Indian cuisine is packed with flavours and aroma.
This is the result of amalgamation of fresh magical spices which are grown in different parts of the country.
Different Goan Masalas: Goan curry: The smell of freshly grated coconut mixed with turmeric, coriander seeds, a ball of deseeded tamarind, red-chillies, garlic paste, ginger, sugar and cumin seeds- yes, all this goes into preparing the famous Goan curry masala.
Most Goan masalas tend to be colour-coded and range from yellow to orange.
Cafreal: A fresh green masala- this includes coriander with mint leaves, capsicum, turmeric, ginger, garlic, green chillies, sugar and onion.
Peri-Peri: Small Portuguese chillies combined with cumin, peppercorn, ginger, turmeric, sugar, onion, cinnamon and Goan vinegar- together it looks like a bright red paste which smells heavenly and is the perfect ingredient to get that Vindaloo and Goan sausage on point!