Mastering The Dishes From Across The Country

Fish fry masala is one of the toughest yet the tastiest Indian dishes ever. However, with the vastly diverse country that India is, every state and every culture has different styles of making this fish. Predominantly made in the coastal areas, given the vast availability of the main raw ingredient, the fish and that too in different types, this dish is made in different ways in Goa, in Chennai, in Kerala and also in Kolkata. ways of cooking can be different in multiple ways. Some people fry it to the maximum where as some people like to keep the rawness intact.

But what’s evidently different is the way in which they make the masala. The masala is first made separately, into a paste or a semi powdered form. Once it is settled and has reached the consistency in texture, it is then applied on the fish evenly to marinate. This process of marinating is a very important step. the entire taste of the dish that you are cooking depends on this. If you like the fish fry to be on the spicier side, then you might as well add a little more chili powder or black pepper powder. This will bring out the spicier taste in the dish. But it is important to do it in the marinating stage itself. Otherwise, the masala will not penetrate through the skin of the fish.

If the coastal regions have fish fry as a dish they master, other land locked regions have their own specialties well. Hyderabad and Lucknow are areas that master the Biryanis. If you visit any of these two cities and leave without tasting their biryanis, it is considered as an opportunity missed. Even though different parts of the country have tried to adapt biryani in their own ways, nothing can compare to the taste of the biryani that you get in these two cities.

The difference lies in the way they make their biryani masala. Even if you add all the correct ingredients as they do, the correct proportion of masala is only known to them. The art of making the best of biryani does no doubt belong to these two cities. You can even try to make these masalas at home. But it may not bring out the perfect taste that you would get what you eat at a Hyderabadi biryani outlet.

Many food companies have their own range of masalas for all kinds of recipes today. You’ll find a masala packet for every kind of dish that you make. There will be one for chana masala, one for fish fry, biryani masala, rasam, sambhar, pav bhaji, dal fry, pane puri, paneer butter masala, bhel puri, veg kolhapuri, beg korma, shahi paneer, aloo tikka masala, aloo bhindi, veg handi and the list is never ending. You as a customer have all the freedom to choose the masala as per your wish. The ready to use masalas indeed help the customers by saving their time from making all the masalas and then using it in the dish. Spices and masalas are truly the essence of an Indian dish.