Straight out of the Rize Up test kitchen, meet our Masala loaf, our love letter to India. Created with the help of Leena Trivedi, my cookbook collaborator, this loaf is inspired by the spicy khara buns/bread from the iconic Iyengar bakeries of Bangalore and across South India, first established in 1898. Stuffed with onion, curry leaves, spices, cilantro, serrano and roasted jalapeño peppers, it’s an explosion of spicy savory flavors you've likely never tasted in a sourdough. I'm good like that. Try this: There can never be enough grilled cheeses in my life. This loaf is just begging to be turned into the best damn grilled cheese you’ve ever had, leveled up by adding jam or mango chutney. We love both Brooklyn Delhi's sweet mango chutney and their sweet & spicy mango chutney (in stores and online). It pairs so well with an unaged Italian fontina, a mix of creamy, spicy, sweet and sour that hits your soul in just the right spot. Make a piping hot cup of masala chai (check out Leena's recipes on Epicurious). Get a thick slice of bread, slather it with butter and top it with a mix of sugar and cinnamon, then toast it for a few minutes to caramelize the sugar. Drink chai while eating the best sweet and spicy cinnamon toast you've ever had. Ingredients Rize Up certified organic flour blend (organic wheat flour, organic whole wheat flour, organic spelt flour, organic rye flour, organic malted barley flour) Water Sourdough starter (organic wheat flour, water, culture) Onion Salt Canola Oil Jalapeno Pepper Serrano Pepper Cilantro Spices Curry leaves Dusted with organic red wheat bran, rice flour Made with equipment that also handles soy, dairy milk, sesame and tree nuts (coconut)
