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Some spice brands market an alternate spice mix called fruit chaat masala, which tastes less of cumin, coriander, and ginger, but more of chili pepper, black salt, amchoor and asafoetida. Street vendors usually mix their own chaat masala, which is sprinkled on chopped up fruit or fresh vegetables (such as raw white radish in the Northern regions of the Indian subcontinent). Sometimes black salt with chili powder alone is used.
Rajah was founded back in 1931 when a former Indian army officer yearned for home cooked food in London and realised there was a market for this. He opened up a small shop called Bombay Emporium and began importing high quality spices from India to London. Initially, the store sold whole and ground Indian spices but as the UK Asian population grew and the nation’s appetite for Asian food expanded, other products were introduced such as seasonings, curry pastes, chutneys, pickles, and poppadums. Aptly named ‘Rajah’ spices, these palette-pleasing masalas began to rule South Asian kitchens and hearts in the UK from that moment on.
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