Shahe Nawab Garam Masala - Heat ghee, chopped onions, garlic and ginger. Then add in your meats, fish or vegetables. Stir well. Add red chilli powder and turmeric. Stir till it sticks to the bottom without burning. Add water and keep stirring. Add the spice blend towards the end. Cook till meats are done & dark brown in colour. Garnish with chopped coriander and mint leaves. Serve with rice or bread.

Sifar Garam Masala - For the gravy chop onions, saute in ghee/oil, vegetable, lentils, pulses add garlic, ginger, turmeric, tomatoes green chillies (Opt.). Coriander Leaves, Fenugreek Leaves (Opt.). Dry preparations can be made with just the Sifar Garam Masala, red chillies and turmeric. Serve with rice or bread.

Jass Garam Masala - Season before serving the dish. Garnish with chopped coriander leaves on vegetables, lentils, dahi vada, Lucknowi biryani, kormas and cottage cheese dishes. If desired, add a spoonful of hot clarified butter (Ghee) on top of Jass to release the exotic taste of the spices Serve with bread.