Shamil Thakrar, Kavi Thakrar, Naved Nasir

Making a spice masala

Appears in

Dishoom

By Shamil Thakrar , Kavi Thakrar and Naved Nasir

Published 2019

About

A small number of the recipes in this book call for their own specific blend of spices, but most of them use our house garam masala. This is a versatile and reliable combination of spices, adding essential heat and flavour to almost any dish. (Garam simply means hot.) Once you start making your own garam masala, you will not look back.

For the very best results, bake the spices in a low oven at 50°C for 2–3 hours, to tease out the flavour. It’s also possible to make a good spice masala by toasting the spices for just a minute or two in a dry frying pan. Once cooled, the spices need to be ground to a fine powder.

Part of

Ingredients & Cookery Guidance

Using Spices