Bhojwar Masala from Classic Cooking of Avadh
By Ronald N. Tan
Adapted and Modified from J. Inder Singh Kalra (Jiggs Kalra)
Adapted and Modified from J. Inder Singh Kalra (Jiggs Kalra)
Awadhi Bhojwar Masala represents the aromatic counterpoint to its Deccani namesake, shifting the focus from rich, gravy-thickening seeds toward pure floral and sweet-spiced khushbu.
While the Hyderabadi variation uses khopra and patthar ke phool to build physical body and earthy depth, this royal Awadhi blend functions as a potent, perfumed finishing accent. Its character is defined by the cooling floral warmth of gulab and chandan (Santalum album), lifted by the citrus-herbal fragrance of jarakhus (Cymbopogon spp.) and the peppery warmth of kababchini (Piper cubeba). Rounded out by badi elaichi, javitri, jaiphal, and the tart astringency of kaphal (Myrica esculenta) or sumac (Rhus coriaria), this blend captures the delicate sophistication of Dastrakhwan-e Awadh.
Ingredients
8.5 g (10) black cardamom pods (बड़ी इलायची)
7.75 g (5 blades) mace (जावित्री)
12 g (2) nutmegs (जायफल)
3 g (1 tsp) sumac (समाक़) [Rhus coriaria]
3 g (22) cubeb berries (कबाबचीनी)
3 g (1½ tsp + ⅛ tsp) dried lemongrass powder (जराकुश) [Cymbopogon spp.]
3 g (4 tbsp) dried rose petals (सूखी गुलाब की पंखुड़ियाँ)
3 g (1⅛ tsp) fennel seeds (सौंफ)
3 g (1¾ tsp) sandalwood powder, culinary grade (चंदन का पाउडर) [Santalum album]
7.75 g (5 blades) mace (जावित्री)
12 g (2) nutmegs (जायफल)
3 g (1 tsp) sumac (समाक़) [Rhus coriaria]
3 g (22) cubeb berries (कबाबचीनी)
3 g (1½ tsp + ⅛ tsp) dried lemongrass powder (जराकुश) [Cymbopogon spp.]
3 g (4 tbsp) dried rose petals (सूखी गुलाब की पंखुड़ियाँ)
3 g (1⅛ tsp) fennel seeds (सौंफ)
3 g (1¾ tsp) sandalwood powder, culinary grade (चंदन का पाउडर) [Santalum album]
Bhojwar Masala from Classic Cooking of Avadh
Method
Broil each ingredient separately on a tawa/griddle on low heat until each emits its unique aroma.
Pound or grind to a fine powder. Sieve finely.
Store in an airtight container and away from light for further use.
Bhojwar Masala from A Princely Legacy: Hyderabadi Cuisine
By Ronald N. Tan
Adapted and Modified from Pratibha Karan
Adapted and Modified from Pratibha Karan
Hyderabadi Bhojwar Masala is the foundational backbone of Nizami bawarchi khana, doing far more than standard spice blends that merely perfume a dish. In this regal culinary tradition, a great gravy demands both exquisite aroma and luscious body, achieved here without relying on heavy cream or yogurt. Instead, toasted desiccated coconut, white sesame seeds, peanuts, and roasted split Bengal gram provide a smooth, toasted nuttiness that naturally thickens gravies into a rich, clinging consistency.
Rising above this creamy base is the musk of black stone flower (Parmotrema perlatum), an edible lichen that releases its deep, earthy scent only upon contact with heat, paired with coriander, cumin, and Indian bay leaves. This distinct combination creates the signature depth for classic Hyderabadi dishes like Baghar-e Baigan, Mirchi ka Salan, and Mahi Gosht. While Awadhi kitchens favor aromatic notes like rose and white sandalwood (Santalum album), Hyderabad relies on this savory complexity to define its royal heritage.
Ingredients
30 g whole coriander seeds (साबुत धनिया)
7.5 g Indian bay leaves (तेज पत्ते)
25 g (2⅓ tbsp) white sesame seeds (सफेद तिल)
7.5 g (2½ tsp) cumin seeds (जीरा)
25 g (6⅔ tbsp) dried coconut (खोपरा)
8.75 g (1 tbsp) peanuts (मूंगफली)
12.5 g (1 cup) black stone flower (पत्थर के फूल)
8.75 g (2 tsp) roasted chana dal (फुले चने की दाल)
7.5 g Indian bay leaves (तेज पत्ते)
25 g (2⅓ tbsp) white sesame seeds (सफेद तिल)
7.5 g (2½ tsp) cumin seeds (जीरा)
25 g (6⅔ tbsp) dried coconut (खोपरा)
8.75 g (1 tbsp) peanuts (मूंगफली)
12.5 g (1 cup) black stone flower (पत्थर के फूल)
8.75 g (2 tsp) roasted chana dal (फुले चने की दाल)
Bhojwar Masala from A Princely Legacy: Hyderabadi Cuisine
Method
At the time of use, take one or more portions of 50 g each in balanced proportions as required. Use as indicated in the recipe. Bhojwar Masala can be ground into powder using a blender or mortar and pestle.
Bhojwar Masala from A Princely Legacy: Hyderabadi Cuisine
