Garam Masala

Garam Masala is the backbone of Indian cooking — but the difference between freshly hand-pounded garam masala and the pre-packaged powder sitting on a supermarket shelf is night and day. Our Garam Masala is made the traditional way — whole spices dry-roasted and hand-pounded in small batches to preserve every ounce of aroma and flavour.

Chef Venkatesh selects each spice carefully — coriander, cumin, cardamom, cloves, cinnamon, black pepper and bay leaves — roasting them individually before grinding together into a masala that smells and tastes like nothing else.

Why our Garam Masala is different:

• Whole spices roasted and hand-pounded fresh
• No artificial colours, no fillers, no preservatives
• Traditional Andhra spice blend
• Intensely aromatic — a little goes a long way
• Small batch ground for maximum freshness
• FSSAI certified

Best used in: Curries, gravies, biryanis, dal and marinades. Add at the end of cooking for best aroma.

Storage: Store in an airtight container in a cool dry place away from sunlight.

Tip: Add garam masala at the very end of cooking — heat destroys delicate fragrance. A pinch stirred in just before serving makes all the difference.