HAND BLENDED IN SURREY
Garam Masala Tin
The warm backbone of half our menu, and the one blend worth owning if you own only one. Hand blended in our kitchen from spices that each come from a single named farm, which is terroir the way wine means it. Garam masala goes in at the end, a pinch stirred through just before the pan comes off the heat, so the cardamom stays bright. Warm, fragrant and not remotely hot. It is as good in sweet things as savoury: a pinch on porridge, in shortbread or a panna cotta, stirred into hot chocolate, or over almost any pudding.
How it tastes
Tastes of
Fine dry powder · Whole ground spice · No heat
Feels like
Green cardamom · Clove and cinnamon · Nutmeg at the finish
Heat guide: 🌶 Mild · 🌶🌶 Medium · 🌶🌶🌶 Hot — made in a kitchen that handles gluten.
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The Full Course or a bundle below gets you most of the way.
Combos & Bundles · feasts from £40






