Garam Masala (India) is the most fragrant & wonderfully aromatic blend of spices used throughout India, garam means "hot" or "heating" and masala means "spice blend". The "hot" does not necessarily refer to the kind of heat we find in hot chilies, but to the fact that the spices are first toasted, then ground.

Background We've heard the delicate marriage of spices in Garam Masala increases body temperature, where one feels a pleasant, warm glow after eating a masala-flavored dish. Masalas most often include black pepper and cinnamon or cassia which carry some heat. Many of the traditional spices used in
Garam Masala are most familiar in the West as sweet aromatic spices used in desserts or baking: cloves, cinnamon, nutmeg, and mace, for example.

Regional Cuisine The diverse regions of India use different combinations and the blends of
Garam Masala and will also differ from household to household where proportions may vary according to the dish being prepared. This special blend
of spices is used in a small quantity at the end of cooking or fried in the beginning of cooking to add a subtle flavor to the cooked dish. Please note,
Garam Masala must be added in small quantities, or else it will overpower the dish.


Quick and Easy 25 Minute Recipe: Kid Nu Gosht

Prep and cook time :25

  • 1lb lamb stew-meat chunks
  • ½ cup ghee
  • 1 Tbsp Garam Masala
  • 1 Tbsp garlic minced
  • 1 Tbsp ginger minced
  • ½ cup diced onion
  • ½ cup cashews
  • 1 cup coconut milk

  1. Cook garlic, ginger, onion & Garam Masala in ghee
  2. Add lamb & cashews
  3. Salt to taste
  4. Finish  with coconut milk, simmer 10 minutes


Over the Top Recipe: Coming Soon!


All spices are also available for purchase NOW at 

The Silk Road Restaurant
515 S. Higgins Avenue, Missoula, MT  59801

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