GARAM MASALA

Garam Masalas are blended spices that are dry roasted and then ground. The garam masala composition varies from place to place, across South Asia. There is no one blend that can claim the name ‘Garam Masala’. Hence the garam-masala of Kashmir is different from that of Kerala, which is in turn different from Maharashtra’s Kala Garam Masala.

However, common features are their pleasant aroma and their use towards the end of the cooking process (though, not always); the food then imparts the fresh aroma and flavor of the spice blend.

ShoGo Garam Masala category offers a wide range of garam-masalas used in various parts of India—from Kashmir to Kanyakumari.

Here you will find the spicy Lal Garam Masala for dhaba-style food, Shahi and Zafrani Garam Masalas for Mughlai food, garam-masalas from some states and the unbeatable classic the Railway Garam Masala.