I have finally managed to gather the courage to try the last new flavor by Maggi under their “Masala of India” range.
I saved this for the last because I thought this one would be the weirdest out of the four flavors. My knowledge of Bengali food is limited but I do love their Macher Jhol which is a fish curry and has a very distinct taste. Let’s see how this pans out.
Cooking instructions as on the pack-
- Break the noodle cake into 4 parts.
- Add noodles and TASTEMAKER to 210ml (approx 1.5 tea cups) of boiling water.
- Cook for 2 minutes in an open pan. Stir occasionally. Do not drain remaining water.
The improved noodle block.
The main spices mentioned at the front of the pack are – kalonji (Nigella Seeds), cumin, fenugreek and mustard seeds.
A good quantity of seasoning. And surprisingly the seasoning has the aroma of standard Maggi Masala in spite of so many spices being present in it.
This is actually my favorite out of all the four flavors!
It’s got a good spicy kick to it and the spices are not overwhelming in spite of the quantity of seasoning supplied. Apart from that the mustard seeds do spoil the experience for me in every bite.
I don’t think the taste resembles to that of “Machar Jhol” as I was expectig and I cannot ascertain that this tastes like authentic Bengali Jhaal but it certainly is better than other flavors from this range.
And yes the noodles have a good crumble to them. However, personally, I would rather stick to the original Maggi Masala instant noodles.
Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited.
Excerpts and links may be used non-commercially. Provided that full and clear credit is given to Shruti Gupta and Instant Noodle Me with appropriate and specific direction to the original content.