Some things in the kitchen don't get enough credit. They're just… there. Sitting in the cabinet or fridge, quietly doing their job. But if they were gone, even for a day, we'd notice.
I was cleaning my spice rack the other day and stumbled across a packet of Sendha Namak from last Navratri. Right next to it? A half-used sachet of Maggi Masala (because we never use just one, right?). And on the kitchen counter, my nephew had left an empty Bourbon biscuit wrapper. In the fridge? An open box of Amul Fresh Cream, probably waiting to be forgotten.
And it hit me: These four random items are basically part of the Indian kitchen DNA. So here's a small love letter to them—from someone who uses them without even thinking.
Sendha Namak: Not Just “Fasting Salt”
I always thought of Sendha Namak as that salt we only use when we're fasting. But turns out, it's actually real salt—like, not bleached, not processed, not stripped of minerals. It's got this slightly earthy taste that works surprisingly well in daily cooking.
My mom swears by it when making aloo during Navratri. And you know what? It makes the potatoes taste better. Cleaner, somehow. And apparently, it's easier on the stomach too.
Nowadays, I find myself sprinkling it on cucumbers and in lemon water. It just feels better than regular salt.
Bourbon Biscuits: A Bite of Childhood
Is there anyone who hasn't eaten Bourbon biscuits as a kid? I used to fight with my brother over who'd get the one with more cream. We'd peel the two sides apart, lick the filling, and dunk the biscuit into milk—pure chaos.
They're simple. Just two chocolate biscuits with a creamy center. But somehow, they hit differently. Better than those fancy imported cookies, if you ask me.
Maggi Masala: The Masala That Does It All
Let's be honest—Maggi Masala is a little miracle. To be honest—Maggi Masala is a small miracle. It should be made just for Maggi noodles, but who are we kidding?
I've seen people put it in eggs, popcorn, sandwiches, and even parathas. My cousin adds it to fried rice. My roommate once mixed it into mayonnaise for a weirdly good sandwich spread.
This is a mixture of spices that enhances the taste of the food as soon as it is added to it. You will surely find Maggi Masala in some corner of the kitchen.
Amul Fresh Cream: The Unsung Hero of Desi Cooking
Amul Fresh Cream doesn't get the hype it deserves. It's so handy—no whipping, no fuss. Just open the box and pour it into your paneer butter masala or fruit salad.
Earlier I thought it was only used for sweets, but now I use it in curries too. With just one spoon you can completely change the taste of the dish
Also, have you ever added it to your coffee? Try it once. Just trust me.
Ingredients are not something to be shown or posted online. Their job is to enhance the taste of our food, which they do very well
And honestly? That counts for something.
