A Taste of Home in Bangalore's Chill
As the chill of Bangalore's November evening wrapped around us, a sudden craving hit me hard—for the fiery, aromatic Xacuti masala from Sharda restaurant in Margao, Goa, that we've savored through the years in our hometown. The bold spice blend, with its warm earthiness from roasted coriander, fennel, and cloves, mixed with the subtle sweetness of cinnamon and nutmeg, always transported us back to those lazy afternoons by the beach.
Discussing it with my wife Deepali, she lit up, remembering the packet of Indyum Xacuti masala tucked away in our pantry—a premium blend of 17 stone-ground spices that promised authentic Goan punch. We quickly ordered fresh chicken from Licious, letting it marinate briefly in the masala's vibrant mix of dry red chilies, cumin, poppy seeds, and star anise for that signature spicy kick.
Deepali, ever the expert, grated fresh coconut in the traditional way, blending it into a rich, coconutty gravy that simmered to perfection, releasing waves of complex, aromatic flavors—earthy and mildly tangy, deeply satisfying. The result was impeccable, mirroring Sharda's legendary version: tender chicken enveloped in a thick, spicy curry where every bite balanced heat, sweetness, and Goan umami, evoking the region's coastal soul.
Paired with Deepali’s specialty—soft, fluffy chapattis rolled in the typical Satara style, thin yet pillowy—each morsel brought warmth and nostalgia, spreading through us against the Bangalore cold. Indyum's masala truly elevated the dish, making our home feel like Margao once more.
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