Sakthi Garam Masala 200g

Sunday chicken kuzhambu, and the smell reaching the street before lunch did.

• What: Garam masala, ground spice blend
• Pack: 200 g
• Brand: Sakthi Masala, Erode, since 1977
• Best for: Finishing chicken and mutton curries, biryani, kurma

What it is

Sakthi Masala is based in Erode, Tamil Nadu, and was started in 1977 by Dr P.C. Duraisamy as a small turmeric trading business.

Garam masala is a ground blend of warm spices, usually built on cinnamon, cloves and cardamom. In South Indian kitchens it goes into chicken and mutton kuzhambu, kurma and biryani, and it is added at the end of cooking for fragrance, not heat. Choosing between garam masalas? Sakthi for a South Indian kitchen's everyday blend; 777 garam masala for another Chennai favourite; Shan for the Pakistani-style mix.

Tip: Add a pinch to the kurma just before you switch off the stove. That's when the smell fills the house.

Goes well with: Shan Ginger Garlic Paste, Chozha Seeraga Samba Rice, Heera Bay Leaves

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