The History of Kanda Lasun Masala

Start asking about Maharashtrian cuisine, and "Kaala Masala" or "Kanda Lasun Masala" will come up. But where did it come from?

A Warrior's Fuel

History suggests that during the Maratha empire, armies needed food that was easy to carry, preserved well, and tasted good with just water and millet bread (Bhakri). A pounded mix of dried onions (lightweight), garlic (immunity), and spices acted as an instant flavor bomb.

The 'Chat' Culture

In Kolhapur, 'Chat' refers to the spicy relishes. The Kanda Lasun Masala evolved as a way to preserve onions—which rot quickly—by frying and drying them with spices. This preserved the taste of onion for months, allowing people to make rich gravies even when fresh vegetables weren't available.