In Indore, the commercial and culinary capital of the central Indian state of Madhya Pradesh, nearly every dish comes with a generous garnish of jeeravan masala, a specialty spice mix that lends them an unmistakable aroma and a bold jolt of flavour. Salty, spicy and fragrant, jeeravan is closest in taste to chaat masala, with the added depth of red chile and spices such as black pepper, dried ginger, cassia, cloves, nutmeg and mace, which are quintessential components of garam masala. In addition, it also has a hit of hing or asafoetida, the pungent, powdered resin that is especially popular in the state given its large community of Jains, who eschew onions and garlic for religious reasons. A versatile spice blend that adds complexity to any dish, jeeravan is often sprinkled over poha, a popular savory snack made of flattened rice flakes. This is why it's also known as poha masala. (It goes just as well with dal, raita or fruit chaat).