So, recently I had been to the BBC Good Food show, which happens once a year mid November in the Olympia Exhibition Hall in London. Having lived close by this venue couple of years back and as the years passed I saw the growing popularity of the BBC Good Food show. Finally this year I managed to make it to the show. Since it was my first time I was not expecting much from the show but wanted to be there just to gain more knowledge on food and meet some of the celebrity chefs like Jamie Oliver, Mary Berry and Martin James.
Every stall on the ground floor was unique with vendors selling local home made goods like bread, truffle oil and pesto from the country side to massive brands like Yakult, Yakuta, Kenwood, Lakeland etc etc. However I was dumbstruck as I moved to the first floor to see never ending stalls of Indian sauces and paste all ready made, stacked up in jars to sell. Ladies are promoting these products advising the buyer that they are free from chemicals and preservatives. These are brands that I have never seen nor heard of, and to add to it they have won the Great Taste Award. Looking at all these ready made products and the increase in the number of frozen food isles in the supermarkets I wonder has our lives been over taken by time and work? Or are we just lazy to cook a decent meal for ourselves?. Am not too sure what does the future of us humans look like, but I certainly see a growing scope of business for these readily available meals in the market.
Having said about the frozen food and ready meals, I wanted to prepare a unique Biryani dish but I did not have biryani masala in my pantry. Rather than buying a packed masala powder which may be adulterated, I though why not try making my own spice mix and put it to test. So I came upon a few Biryani masala mix over the internet but used Tarla Dalal’s recipe with a few alterations in the spices.
- Green cardamom pods 10
- cinnamon stick 3″
- nutmeg 1
- black cardamom 1
- cloves 10
- fennel seeds 1 1/2 tsp
- caraway seeds or shahjeera 1 1/2 tsp
- peppercorns 8
- mace 8
- staranise 2
- Dry roast each spice separately on medium flame till the spice gives a faint aroma.
- Let it cool and then powder it
- Store in a air tight container and use when required either for biryani or meat marination.