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3 exotic spices one should use in their kitchen

Noon Mirch, Rooftop Terrace Restaurant in East Delhi brings you a list of 3 different exotic spices which should be a must-have in all the royal households.<br><br>Source: https://bit.ly/2WGjHR4<br>Website: https://noonmirch.in/

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3 exotic spices one should use in their kitchen

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  1. 3 exotic spices one should use in their kitchen

  2. Spices are an important and integral part of Indian cooking. A spice here and there can change the entire taste of your meal. Have you ever seen an Indian kitchen without spices? It’s like our race won’t even exist without it. Right?

  3. Ever heard about ‘MasalaDabba’? I bet nobody can say no this. It is usually a circular, now often comes into a square shape, having little bowls to contain 6 to 8 basic spices. There is a huge difference in taste if you move from North to South or vice-versa or East to West or vice-versa or in fact you travel to any different part of the country, the taste differs.

  4. Noon Mirch, Rooftop Terrace Restaurant in East Delhibrings you a list of 3 different exotic spices which should be a must-have in all the royal households.

  5. 1- Saffron: Saffron is one of the most costliest spices in the world. These are the stigmas of the flower which are handpicked. These stigmas are obtained from 200 to 500 flowers and that equals to one gram of saffron. There are only 3 stigmas in the flower (usually). So, to be precise if you need a pound of saffron, one must grow it in acres of land. Saffron is an important part of sweets and desserts and also gives a very different taste to the meat dishes too.

  6. 2- Rose Petals: A common flavoring agent in Mughal kitchens. They are used to garnish or used as an ingredient in desserts or meat dishes. 3- Kushta: Do you know that these are ashes of precious gems like pearls and corals along with gold and silver leaves? Kushta was consumed only by the prince in the previous time. It is toxic in its real form and therefore added to the meat, covered in banana leaves and coated in MultaniMitti, and sealed. The sealed meat is buried in pits that were 4 to 6 feet deep. A low fire was placed and cooked for 6-8 hours before being dugout.

  7. There are more such spices which would be covered in part-2 of our blog. If the thought of any of these spices being added to your food brings water to your mouth, then you should definitely visit Noon Mirch, Rooftop Terrace Restaurant in Indirapuram. It is a place where you will get Indian cuisine in a redefined manner. Don’t believe what you read? Noon Mirch is very near you. Happen to live anywhere in Delhi or Delhi NCR? Good luck, you can have a taste of your life.

  8. Thank You

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