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🫘 Nutrela is one of India’s best-known names associated with soya chunks and protein-oriented grocery formats. Today it sits within the Patanjali Foods portfolio, but for many shoppers the name still means textured soy, an established home-cooking ingredient in its own right.
🍛 Soya chunks are interesting as a culinary “chameleon.” After soaking they have little dominant flavour of their own and readily take on curry, tomato, onion, masala and other sauces, while the texture remains completely different from dal or paneer.
At Taj Mahal, use Nutrela as a pantry ingredient and cook from the recipe outward: soak, squeeze well, let the sauce penetrate, then build the dish with spices.