Garam Masala
House Garam Masala
Sixteen whole spices roasted and ground in small batches, no fillers.
₹165
Inclusive of all taxes
Most packaged garam masala is heavy on coriander and cumin because they are cheap, with just enough cardamom and clove to justify the name. Ours is built the other way around: the warm spices lead, and the volume spices support them.
The blend uses sixteen whole spices including green and black cardamom, Ceylon cinnamon, cloves, mace, nutmeg, bay leaf, black pepper and star anise. Each is roasted separately because they hit their peak at different points, then combined and ground in batches small enough to be used within weeks of milling.
Because it is a finishing masala rather than a base, add it late. A teaspoon stirred in during the last two minutes of cooking, or sprinkled over just before serving, does more than three teaspoons added at the start and boiled away.
The blend uses sixteen whole spices including green and black cardamom, Ceylon cinnamon, cloves, mace, nutmeg, bay leaf, black pepper and star anise. Each is roasted separately because they hit their peak at different points, then combined and ground in batches small enough to be used within weeks of milling.
Because it is a finishing masala rather than a base, add it late. A teaspoon stirred in during the last two minutes of cooking, or sprinkled over just before serving, does more than three teaspoons added at the start and boiled away.
Coriander, cumin, green cardamom, black cardamom, Ceylon cinnamon, cloves, black pepper, mace, nutmeg, bay leaf, star anise, fennel, dried ginger, black cumin, stone flower, dried rose petal.
No salt, filler, colour or anti-caking agent.
No salt, filler, colour or anti-caking agent.
Warm spices lead rather than filling out with cheap bulk.
Each spice roasted separately to its own optimum.
Ground in small batches and dated on the pack.
No salt, so it does not skew the seasoning of a dish.
Each spice roasted separately to its own optimum.
Ground in small batches and dated on the pack.
No salt, so it does not skew the seasoning of a dish.
Add one teaspoon in the last two minutes of cooking.
Sprinkle over dal, biryani or grilled meat just before serving.
Do not fry it at the start; the aromatics boil off.
Keep the jar closed and away from the stove.
Sprinkle over dal, biryani or grilled meat just before serving.
Do not fry it at the start; the aromatics boil off.
Keep the jar closed and away from the stove.
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