In Indian cooking, mushrooms are an unusual element. This is so because the majority of India’s climate is dry and desert, and mushrooms require moisture to flourish. Up until recently, the only edible mushrooms in India were a local delicacy from the slopes of Kashmir, where a particular variety of morel mushrooms flourishes.

Since the introduction of international cuisines, mushrooms have begun to gain popularity in India. Indian cuisine naturally pairs well with mushrooms. Because they offer an umami earthiness that is only available in a few sources other than meat, mushrooms are frequently employed in place of meat. A properly prepared mushroom absorbs flavor like a sponge, making them an excellent addition to an Indian sauce.

In Punjab and Pakistan, the birthplace of chicken tikka masala is where the mushroom masala originated. It has a similar tomato-onion base but substitutes mushrooms for the chicken. Currently, you can find mushroom masala in India at a lot of roadside shops and eateries, particularly in the northwestern parts of the country.