Indian Ma Sala is Indian curry. That is, seasoning powder mixed with various spices can also refer to various curry sauces. Indians don't use the word "curry", but they all use Ma Sala to describe it.

Compound seasoning, which is made of turmeric as the main raw material and mixed with various spices, is spicy, sweet and has a special aroma. Mainly used for cooking beef and mutton, chicken, duck, crab, potatoes, soup and so on. It is a common seasoning in Chinese and western foods. In India, Ma Sala seasoning powder can be put into cola, milk tea, ice cream, fruit and other foods.

Extended data

Curry staple food changes with local crops. For example, in West India, people often eat bread made of corn and chestnuts. The north is rich in wheat and eats more bread; In the south or southeast, rice is the main food. The secret of the success of Indian curry lies in the combination of spices and cooking sequence, not in the dazzling complex cooking skills.

Until modern times, there was no special curry recipe, because the essence of curry is to emphasize personal style and creativity. There is no fixed recipe, but many Indian dishes are world-class delicacies. It is precisely because there is no menu that the taste and appearance of curry are obviously different even in the same area.

For the general impression of curry, many occasions will focus on Indian curry (there is no such thing as curry in early India). I say this because Indian curry is actually an extension of all curries. If Indian curry can be made, other kinds of curry are only materials for reprocessing or conversion. Curry mentioned in India mostly refers to a staple food with gravy or sauce, rice or bread.