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Cooking & Ingredients
Sajji Masala: The Powder on the Side
Sajji arrives almost unseasoned on purpose. The masala is where you take over.
· 2 min read
What is in it
A tangy, salty blend built on dried pomegranate seed (anardana) or amchoor, black salt, cumin, coriander, chilli and a little dried mint. Recipes vary; the common thread is sourness.
How to use it
Sprinkle lightly over hot meat, squeeze lemon, eat. Too much masala overwhelms the roast flavour; start small.
Sprinkle lightly over hot meat, squeeze lemon, eat. Too much masala overwhelms the roast flavour; start small.
Dishes mentioned
Signature
SignatureQuestions people ask
- Can I buy the masala?
- Ask our staff; it is not a standard menu item.
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