Before I begin my explaination for Maggie let me give you a little bit of background. Maggie is a product that is influenced by Ramen. So any comparisons to ’’chowmein’’ which is essentially stir fried noodles should not be made since Ramen is a noodle dish that was originally imported to Japan from China.
Over the last few decades, however, ramen has become a typical Japanese dish and gained great popularity inside and outside of Japan. Ramen noodles are about as thin as spaghetti and are served in a soup with various toppings. There are many different ramen dishes differing in the soup base and the toppings:
Some of the most popular soups:
Shoyu Ramen: Brown, transparent, soya sauce based.
Miso Ramen: Brown, non-transparent, miso based.
Shio Ramen: Transparent, salt based.
Tonkotsu Ramen: White, milky, pork based.
Now on to maggie, this product was introduced in India during my early childhood and was later followed by Top Ramen Nissin Cup a Noodles which was a big flop when it entered the Indian market for its lack of Indian taste. Adn that is where I think Nestle has the ace, they came up with a product till then unknown to Inidans, but added a local touch to make it more acceptable. Its obvious why maggie is yellow by haldi, its to make it seem more indigenous.
However, good marketing or not, the reason maggie is successful is cuz it tastes darn good. And being in America for the past 7 years, I can tell you that maggie is uite the luxury here because it is only sold in indian markets and that too is pretty old. There are may other ramens in the market, but Maggie stands out for its wonderful masala. As far as I am concerned there is only one Maggie flavor and it is MASALA.