But Ammiji had a secret – a secret that she never divulged to anyone in all her years of cooking and living. That secret was her blend of garam masala that she would pound just before she cooked an elaborate meal for guests or for a special occasion. Her family would ask her, “Why does the gobhi taste different today?” And she would blink at them innocently and ask, “Why? Does it taste bad?” And they would shake their head emphatically and reply, “No, no, it’s so much more tastier than what you regularly make.” She would then give a small, secretive smile and quickly change the topic.
That secret had to be coaxed out of her. She finally caved in last winter and said to her granddaughter, “Fine. Now that you did the chai masala, you might as well do this too. It’s not like I have a lot of years left in me. And who better than you to pass this on to…”
So here it is. After months of research and scouring the bylanes of Khari Boali, we bring you the Garam Masala blend that Ammiji amazed her guests with.