Bhaja Moshla
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Photo: Tristan deBrauwere • Food Styling: Fatima Khamise
Perhaps the most popular spice blend throughout Bangladesh and India’s West Bengal state is panch phoron, a mix of five spices that gives many Bengali dishes their signature flavor. While panch phoron is commonly used for deeply seasoning foods during cooking, a blend known as bhaja moshla often serves as a finishing spice. From bhaja, meaning “roasted” or “fried,” and moshla, the Bengali masala, or “spice,” the mixture provides a distinct
Perhaps the most popular spice blend throughout Bangladesh and India’s West Bengal state is panch phoron, a mix of five spices that gives many Bengali dishes their signature flavor. While panch phoron is commonly used for deeply seasoning foods during cooking, a blend known as bhaja moshla often serves as a finishing spice. From bhaja, meaning “roasted” or “fried,” and moshla, the Bengali masala, or “spice,” the mixture provides a distinct
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