Hugh’s photo challenge hosted by the Lovely Ron this week… check it out here.

1. Take or choose a photo that you’ve taken which shows Season in it. 
2. Create a new post on your blog entitled “Hugh’s Weekly Photo Challenge: Week 23– “Season”
3. Add the photo(s) you have taken to the post and tell us a little about what you are showing.
4. Copy and paste your URL into the comments of this challenge post. The pingbacks are having a bit of a meltdown with some of the blogs lately, and to make doubly sure you are visited, do the copy and paste please.

The obvious did spring to mind, thinking about the four seasons, then the sports seasons, and before I had even scrolled down Ronovan’s post, I knew it had to be about seasoning… Food and me, we have a deep love!

In most households there will be a cupboard where your bottles of various seasonings are kept. Salt, pepper, dried herbs… they are all there to help flavour your dishes.

Now in an Indian household it is no different, though the way the spices are kept is uniform in each of our households. They are in this type of multi sectioned tin that we call a Masala Dabaa, or Spice Tin!

That is where we get all that amazing flavour! In my tin, I have salt, cumin, mustard seeds, turmeric, garam masala, chilli powder and in the small pot in the middle is asafoetida (though I have never used that.. my mum made this tin up for me when I moved into my own house and I just top it up!) The tins are usually stainless steel and have little spoons to use, to sprinkle the spices and seasonings.  There is no such thing as a measurement spoon in these, they come in all shapes and sizes, as we cook and use everything by andazaa, or by estimation!

(Don’t worry, on the other side of the cupboard where my flavour tin is kept, I have all the other bottles that are in western cupboards too!!!!)

So, without further ado, here is my entry, and a little haiku to go with it!

Flavour

Indian staple
In every kitchen I know
Masala dabaa

Ritu 2016