Kashmiri garam masala

Garam masala, which simply means ‘hot spice’, is used throughout India, although particularly in the food of the north, where the winters are very cold.

It is not a standardised recipe and is open to interpretation, with the distinct blends of each region giving the masala its own character and taste. The Kashmiri version, which has a pervading sweetness, is used with meat, poultry and root vegetables, and is also good with yoghurt-based sauces.