What’s in my Dabba? with Arooj Aftab

No Bombay kitchen is complete without its Masala Dabba, a stainless-steel box, worn and battered, passed down through the generations. Each is as unique as its owner, full of most-favoured spices and many-varied stories within. In our ‘What’s In My Dabba?’ series, we get a glimpse into some of our friends’ kitchens, as they share the judicious spicing of their favourite dishes, along with hosting rituals, tips and stories. Delight awaits.

In this instalment, we sit down with Arooj Aftab, presenter, illustrator, fashion creative and inclusion consultant. Arooj invites us into the rhythms and rituals that mark her Ramadan and Eid, along with her very best spice insights and a family recipe for a delicate chicken yakhni. This dish is lovingly shared from her Ami (Grandmother) – a quietly revered presence in the kitchen, infinitely calm, no matter how many pots are simmering away.

➻ What’s in your Masala Dabba?

Instead of a Masala Dabba (none are quite big enough for me!) I have an entire masala cupboard. Inside, there’s Kashmiri basar, garam masala, ground coriander, turmeric, cardamom, cloves, cinnamon sticks, cumin seeds, fennel seeds, chilli powder, chilli flakes and more.

➻ Which spices are you reaching for most often while cooking, and why?

Kashmiri basar is our family’s favourite. It has every spice you need in one (think chilli powder, paprika, turmeric, coriander, cumin, fenugreek…) and we always have a homemade batch to hand – that’s why it’s my go-to.

➻ What are your top tips for cooking with spices? How or where did you learn this?

Smell and intuition. A little cardamom here, a pinch of fennel there, those small choices can completely transform a dish. I learned everything by watching my Ami, she balances flavours instinctively and tastes as she goes – it's all careful guesswork!

➻ What is your earliest memory of cooking?

Making my first “round” roti when I was about 10. Dad was so proud, I even think he cried!

➻ What’s on the menu for us today, and why have you chosen this dish?

We have a few much-loved family staples: kofte, mothi ki daal (Kashmiri daal), and doodh wali yakhni (milk-based yakhni). I’ve chosen to share my favourite: a chicken yakhni, courtesy of my Ami (the OG in the kitchen). When I think of this dish, the first thing that comes to mind is the aroma – it’s indescribable. And in my household, Eid is incomplete without this incredible dish.

➻ How does your family mark Eid beyond the food?

It’s all about connection. We start the day by spending time with older family members and getting ready for prayers. Everyone is allocated a role, something to bring along or a dish to prepare, decided by the chief delegator: Ami. The house comes alive with laughter, chatter and warming food. But togetherness is what really makes it Eid.

➻ How does fasting change the way you think about flavour, patience and generosity?

Fasting sharpens your senses; every aroma and flavour feels more intense. You notice the subtlety in spices and the care that goes into every dish. Patience isn’t just about waiting to eat; it’s about cooking with love, serving thoughtfully and sharing generously, all whilst practising gratitude and being aware of our privilege.

➻ How do you extend the spirit of Ramadan beyond your own home?

We share what we can, delivering food to neighbours, donating to those most in need and inviting anyone to our table who might otherwise eat alone. Ramadan isn’t just about personal reflection, it’s a reminder that generosity and kindness should ripple outwards, one meal, one conversation, one gesture at a time.