My Spice Dabba In the serene village of New Village, Beruas , where the rain tapped zinc rooftops and chickens wandered like old gossip across dirt lanes, my kitchen whispered stories—stories that began with a round, dented brass box: the spice dabba . The gilded casket sat like an heirloom moon on the corner shelf, above a gas stove that hissed with the tired breath of age. The dabba had crossed oceans from India, tucked in the arms of my great-grandmother, who arrived in Malaya with a suitcase of silence and a soul full of spice. Among rubber and palm oil trees and dusky roads, she found a home—and in the heart of her home, she placed her flavours. The brass dabba was nothing grand—just seven little tin cups tucked into a timeworn circle, glowing softly with the patina of years. There was manjal (golden turmeric), kaanja milagai (fierce and red), natchiragam (cumin’s soft sigh), kadugu (tiny mustard seeds that orchastrate in hot oil), venthaiyam (bitter fenugreek), malli ...
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