Masala is the backbone of South Asian cooking, and for Kashmiri-Australian author Sarina Kamini, understanding it has established her as a scholar of spice. In her new book 'What We Call Masala', she unpacks the layered alchemy of Indian food and invites readers to explore its transportive power. Sarina joins Suhayla Sharif to share the magic of a masala dabba, why eating with your hands is the only way, and how Indian recipes carry generations of resilience. Listen now on SBS Spice, wherever you get your podcasts.
The chemistry in masala, and that alchemy, is really fascinating to experiment with and to experience.Sarina Kamini on exploring the world of South Asian spices.
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