What We Call Masala | A cook's practical guide to the poetry of Indian spices
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a riff on panch phoran
acidic spice
ajwain seed
alia
aloo gosht
aloo jeera
aloo tamaatar ki sabji
amchur
amchur roast lamb
Ammi's garam masala
aniseed
aniseed powder
aromatics
asafoetida
Ashok's marron masala
astringent-sulphuric spice
Australian-Kashmiri
Ayurveda
bay leaf
bechamel sauce
Bengaluru
bitter category spices
bitter spice
black and yellow mustard seed
black cardamom pods
black pepper
Bloody Mary
breakfast channa sabji
breakfast seasoning
browning meat
Bud's house girl's aloo matar ki tikki
butter
butter chicken
cabbage sabji
caraway seed
cardamom pods
cardamom powder
carrot pickles
cassia bark
cassia powder
caster sugar
Category=WBTH
chaat masala
chicken cacciatore
chicken thigh burritos
chicken thigh coconut curry
chilli aromatics
chilli flakes
chokhta
choose your own adventure
ciinnamon powder
cinnamon quill
clove buds
clove powders
coconut oil
cook's guide
coriander and mint chutney
coriander leaf
coriander powder
cracked black pepper
cumin powder
cumin powder raita
cumin seed
curry leaf
curry powder
dal makhni
desi
dhufish curry
diaspora
dried mint leaf
dum aloo
earth spice
easy skinless chicken thigh burritos
eggplant
eggplant two ways
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eq_non-fiction
family
fats
fattoush salad
fennel powder
fennel seed
fenugreek
fenugreek chicken butter sauce
fenugreek leaf
fenugreek powder
fenugreek seed
fenugreek tea
fine black pepper
fine pink salt
fine white lake salt
fine white pepper
fine white sea salt
fish kebab
fleur de sel
forest floor spice
fresh ginger
fresh green chilli
fresh red chilli
fresh turmeric
gajak
gajar matar sabji
garam masala
garlic
ghee
ginger
ginger powder
grapeseed oil
green cardamom pods
green chilli
ground red chilli powder
haakh
haldi doodh
heat
hing
hing chilli chips
holy basil
honey
hot spice
Imli chutney
jaggery
jeera chawal
jeera pani
kabargah
kaddu sabji
kala namak
Karima's fattoush salad
Kashmiri chilli powder
keema
kheer
kichdi
kokur rogan josh
korma kofta
lal paneer
lamb rib
lard
Lebanese chicken
lemons
limes
macadamia oil
mace flower
mace powder
malai kofta
maligu tanni
masala
matar khoya
matar paneer
matar sabji
methi
methi chicken
methi flatbread
Mischa Tropp
Mischa Tropp's coriander powder
moong dal
mum's raita
mustard oil
mustard seed
mutton yakhni
Nadia's fennel seed shortbread
namkeen lassi
New Dehli
nigella seed
nimbu soda
no soak moong dal
nutmeg
olive oil
onion
Osso Bucco
panch phoran fish
pea and ham soup
peanut oil
pepper aromatics
piquant tomato chutney
pomegranate molasses
poori
raita
rapadura sugar
red chilli
regional Indian recipes
Sadie's star anise pulao
saffron
salan walah chawai
salts
samosa
Sarina Kamini
Sarina Kamini Ganju
Sarina's spaghetti
sesame oil
shakshuka
shivani's mutton yakhni
Shivani's namkeen lassi
simple dal
simple gobi sabji
simple yellow dal
smoked paprika
spice
spice cupboard
spicy nuts and roast cauiiflower salad
star anise
sticky lamb rib
structural spice
sumac
summer chicken curry
sweet spice
Szechuan pepper
tamarind
toasted cumin powder raita
tomato chutney
tomatoes
tool zamboor
tulsi
turmeric chairman
turmeric powder
turmeric scramble
vegetable oil
warm spice
wellness
white pepper pavlova
yoga
yoghurt
zucchini yakhni recipe
Product details
- ISBN 9781761500282
- Weight: 978g
- Dimensions: 170 x 240mm
- Publication Date: 29 Jul 2025
- Publisher: Murdoch Books
- Publication City/Country: AU
- Product Form: Hardback
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'Gripping and beautiful. A masterpiece.' Tony Tan, author Tony Tan's Asian Cooking Class
'One of the best books on spice that I have read ... it will change the way you cook.' Bhavna Kalra Shivalkar, The Modern Desi Co.
We know every Indian family holds delicious secrets in its dabbas. But what if they held even more than we knew?
Masala is the Tardis that opens the door to a food multiverse. And Kashmiri-Australian cook and author Sarina Kamini is inviting you inside.
For ten years Sarina taught her Kashmiri Hindu family's kitchen secrets to people of all ages and cooking talents via her masala masterclasses. She was The Spice Mistress to whom spices sang. But the more she taught, the more she realised that masala spoke to everyone ... once they understood its language.
What We Call Masala is that code breaker. Learn what white pepper does to pavlova. How to use spices and fats to speak to nervousness or anxiety. Why domestic Ayurveda says good digestion is ensured not just by what we eat, but by how we think.
Equal parts storyteller and recipe writer, Sarina deftly ties together Hindu mythology, intimate family moments, and practical (and permissive!) traditional health tips with the types of recipes you never thought you could pull off at home. Real-deal Kashmiri Hindu rogan josh. Made-from-scratch paneer. The simple yellow dal that's broken one thousand hearts. And a smoky, tangy butter chicken that'll send your local takeaway to the wall.
Through more than 70 spices and fats, and 80-plus recipes, What We Call Masala shows readers that masala is so much more than spice. It offers lessons in both culinary mechanics and magic to any level of cook - from can't-boil-water to cordon bleu.
Evocative words and full-colour photography that literally places you on Indian streets and inside Sarina's Bengaluru family kitchen makes this captivating hardback both a coffee table must-have, and a beautiful gift for the food lover in your life.
'One of the best books on spice that I have read ... it will change the way you cook.' Bhavna Kalra Shivalkar, The Modern Desi Co.
We know every Indian family holds delicious secrets in its dabbas. But what if they held even more than we knew?
Masala is the Tardis that opens the door to a food multiverse. And Kashmiri-Australian cook and author Sarina Kamini is inviting you inside.
For ten years Sarina taught her Kashmiri Hindu family's kitchen secrets to people of all ages and cooking talents via her masala masterclasses. She was The Spice Mistress to whom spices sang. But the more she taught, the more she realised that masala spoke to everyone ... once they understood its language.
What We Call Masala is that code breaker. Learn what white pepper does to pavlova. How to use spices and fats to speak to nervousness or anxiety. Why domestic Ayurveda says good digestion is ensured not just by what we eat, but by how we think.
Equal parts storyteller and recipe writer, Sarina deftly ties together Hindu mythology, intimate family moments, and practical (and permissive!) traditional health tips with the types of recipes you never thought you could pull off at home. Real-deal Kashmiri Hindu rogan josh. Made-from-scratch paneer. The simple yellow dal that's broken one thousand hearts. And a smoky, tangy butter chicken that'll send your local takeaway to the wall.
Through more than 70 spices and fats, and 80-plus recipes, What We Call Masala shows readers that masala is so much more than spice. It offers lessons in both culinary mechanics and magic to any level of cook - from can't-boil-water to cordon bleu.
Evocative words and full-colour photography that literally places you on Indian streets and inside Sarina's Bengaluru family kitchen makes this captivating hardback both a coffee table must-have, and a beautiful gift for the food lover in your life.
Food writer. Author. Hospo worker. Teacher and taste impresario. Sarina Kamini is all of those things, but her most important qualification for this book is that of Indian daughter. Spice is an education and masala is a legacy. Sarina's life journey has taken her from homes in New Delhi and Bangalore, to Paris, Southern California and Barcelona. Now living between the extended family home in New Delhi, and on Wadandi Boodja/Margaret River, Sarina opens her family kitchen and her masala masterclasses to share the world she was raised in with curious cooks of all skills and persuasions.
