MasaleBhat simply means spice infused rice. It is a delicacy in Maharashtra, my home state, and a must for festivals, weddings and special occasions. As the name suggests, it is warm and spicy and does pack a punch.

In our culture, there is a traditional way of serving a meal. Although we don’t follow this process now, it is nice to come across it sometimes at weddings, christenings etc. and other such events. Yes, sometimes, because even wedding meals have given in to the changing times and become Punjabi Buffets. As a child, I simply loved attending weddings, especially because of the ‘pangat’, or the traditional seating arrangement for the meal and the abundant dishes.

There were wooden stools which were wide and just a few inches tall. There used to be two rows of these. One was used to sit on, and the other was used to keep your plate, often a large banana leaf or a plate made by sewing together dried leaves. These were of course disposable and bio degradable.

There would be a procession of servers, each one in charge of one item. First there would be a flurry of people who would serve food which was placed on the left side of the plate – salt, lemon wedge, pickle, chutney, and fried papad or vadas. Then there would be 2-3 bowls for the daal, the buttermilk or mattha, and maybe for the green vegetable or pattal bhaji.

Next would be a line of people serving up food for the right side of the plate. This would include dry vegetable dishes and usals or legumes. Then came the white rice which was topped with plain daal or sadha varan and a dollop of ghee. And then, the Masale Bhat was served next to it.

The meal started with a prayer, and then the white rice and plain daal was consumed first. Masale Bhat or spiced rice came next. After offering seconds – people had hearty appetites in those days – chapattis or rotis and puris would be offered. Sweets like Jalebi and Laddu would be added right in, to be eaten along with the meal, and sometimes there were other sweets like Gulab Jamun or Shrikhand served in bowls.

After consuming multiple rounds of Rotis and Pooris with the various veggie dishes, the servers brought in the rice again. The meal was washed down with mattha, a thin version of buttermilk spiced with ginger and herbs.

Oh well, can you tell I am either very hungry or very nostalgic?

So, this is how favored and important the MasaleBhat is in Marathi cuisine or the cuisine of Maharashtra, my native state.

A couple of years ago, I came across a readymade spice mix called ‘Masalebhat Masala’ made by Bedekars (brand). It is simply too awesome, but it is not readily available. Even here in Pune, I need to drive an hour to find a store that stocks it. So, if you can get your hands on it, fine.

If not, I have a fantastic recipe for you. As usual, it is from scratch but also very simple.

There are some veggies which are traditionally added to the MasaleBhat. Tindora or ivy gourd/ Coccinia is preferred. Green peas are a must. You can add cauliflower or potato too, but they add their own peculiar taste.

Brahmin cooking does not generally use onion or garlic, especially for festivals, weddings etc. So this MasaleBhat is a no onion, no garlic recipe.

Ghee is favored and gives a heady aroma to the rice, but you can just use vegetable oil instead. Simply omit the ghee to make this dish vegan.

Small things make a big difference in taste. So for really fresh flavors, go the extra mile and pound up some fresh roasted coriander seeds instead of using the coriander powder that has been languishing in a jar in your pantry. It literally tastes like dust!

For the rice – use any long grain rice like Basmati or Kolam. It will work well.

With Diwali coming up, we have many traditional meals in the offing. So I hope you try this MasaleBhat and use it for your Diwali table.

MasaleBhat Recipe

Have you ever tried making MasaleBhat? Don’t you think this is pretty simple to try? Please do leave a comment and let me know how when you do.

If you liked this rice recipe, be sure to check out my book RICE BOWL!