I remember vividly when Maggi was launched in India. This ‘2-minute’ noodle took the market by storm and captured the fancy of practically all kids and parents. There is no child who is immune to the taste of Maggi. I speak from experience of my own childhood and that of my two children. So when Nestlé India invited me to a select gathering for the launch of four new flavours of Maggi, I was excited. #MasalasofIndia is their new range which is exclusively available only on PayTm just now and will roll out in stores soon.
This trendy 4 pack comes with single serve packs of the new flavours: Mumbaiya Chatak, Bengali Jhaal, Amritsari Achari and Super Chennai covering four regions of the country. India is the land of spices and considering that the original masala Maggi sells like hotcakes, I think bringing in more masala flavours in our familiar palates made a lot of sense. Will the flavours live up to their names? Will they be delicious? All these questions dogged my mind when I headed to the Slurp Studio in Bangalore on a Friday evening.
Terrible traffic aside, it is always a pleasure to meet with fellow bloggers and food enthusiasts. To take us on a fun culinary ride, Chef Zaheer from Nestlé India R&D team had flown in. The adventure kicked off when we had a blind tasting of sorts. Though I had some expectation about the taste, I must say that I was pleasantly surprised at how authentic and delicious each flavour was. My favourite was Mumbaiya Chatak, must have been coined due to the chatkaara it brings to your tongue as you slurp this delicious riot of delightfully tangy and spicy flavours. Bengali Jhaal was the surprise packet with its uniquely Bengali appeal in its pungency and heat. Chennai Masala was comforting with its hint of sambar powder, mustard seeds and curry leaves. Amritsari Achari encapsulated the robust flavours of the Punjabi heartland with a very pickle feel with its saunf and kalonji flavours.
Having tasted each one, Chef Zaheer showed us two delightful recipes with the new flavours. Chicken Teriyaki paired with Mumbaiya Chatak may have gone either way when it comes to fusion cooking but turned out to be quite a delightful twist where the milder chicken teriyaki perfectly complemented the lovely spicy Maggi.
The second dish was a version of the popular street food Jhaal muri which looked divine and tasted something between a salad and a murmura mix.
That done, it was our turn to don the mantle of chefs and innovate with the new Maggi flavours. My team included Monika, Raksha and I.
My team chose to prepare a Burger with a Bengali twist. We loosely called it Bengali Jhaal Ramen burger. A dish very simple, it did turn out pretty well. Since we had chosen the flavours of Bengal, fish was definitely on the cards. We wanted the fish to speak for itself hence it was lightly marinated in salt, turmeric powder and panch phoron powder. Then it was shallow fried. Similarly aubergine was sliced and marinated in salt and chilly powder. This was shallow fried as well. A quick salad of lettuce, onion and zuchhini was rustled up with a light dressing of the Bengal Jhaal tastemaker and some oil to further accentuate this flavour. Then Bengali Jhaal maggi was cooked with tastemaker till done. The buns were cut into half and toasted with butter.
Plating was done by piling up the aubergine, topped with maggi and finished with the cooked fish fillet garnished with some pomegranate seeds and sev followed by the other half of the bun. This was served with the mixed salad garnished with pomegranate seeds and sev. The chef loved our dish and admired the innovation. Isn’t it true that sometimes the simplest flavours are the best?
The second team made a lovely veg version of moussaka which was cheesy, spicy and delicious. It looked gorgeous too. What was not to like?
The chef played safe when he announced both the teams joint winners. No one wishes to annoy so many women. 🙂 This brought down the curtains to a fun event filled with laughter, chatter and of course Maggi.
A lovely event that not only introduced the new flavours in a unique fun way but helped us experience the flavours and also get our creative juices going.
I am itching to try out new recipes with these flavours and here’s one that has come from my kitchen.
Delicious Veg Upma with Super Chennai Maggi
2 tsp. oil
1 tsp. mustard seeds
1 tsp. urad dal (white lentils)
1 sprig curry leaves
1 onion finely chopped
2 tomatoes finely chopped
2 slit green chillies
4-5 button mushroom chopped (you can use green beans, peas or any other vegetable you like)
chopped coriander leaves for garnish
2 packet Maggi Super Chennai
Heat oil in a pan. Tip in mustard seeds and urad dal. When they sputter, add curry leaves and green chillies. Fry for 30 seconds. Now add onion and cook till it is golden brown. Now add in the tomatoes. Allow to cook till the tomatoes are mushy. Now add chopped mushroom and cook for a minute. Add half a packet of the tastemaker to this mixture.
Simultaneously cook Maggi Super Chennai as per instructions on the pack. Keep a little of tastemaker aside. Add this to the upma seasoning you were preparing in the other pan.
Add the cooked maggi to the Upma seasoning and mix well. Serve it hot garnished with coriander leaves and some khara boondi. Got a thumbs up from the kids.
Hope you enjoyed this post. Do share some of your Maggi memories and which is your favourite from the new ones introduced.