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Ground garam masala. Garam masala (Hindustani:- garam masālā, lit. transl. hot or warm spices) is a blend of ground spices originating from the Indian subcontinent. It is common in Indian, Pakistani, Nepalese, Bangladeshi, and Caribbean cuisines. [1] [2] It is used alone or with other seasonings.
Many of the spices are native to the region of Bangladesh, while the others were imported from similar climates and have since been cultivated locally for centuries. [1] Spices are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavor should be added first.
Maximum retail price (MRP) is a manufacturer-calculated price that is the highest price that can be charged for a product sold in India, Indonesia, where it is known as Harga Eceran Tertinggi (HET), and Bangladesh. [1] The MRP is also imposed by the government in Sri Lanka for goods designated as 'essential commodities'. [2]
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Tandoori masala or tandoori sauce is a mixture of spices specifically for use with a tandoor, or clay oven, in traditional cooking in the Indian subcontinent. The specific spices vary somewhat from one region to another but typically include: garam masala , garlic , ginger , onion , cayenne pepper , and sometimes other spices and additives.
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Rooh Afza is a concentrated squash made by Hamdard Bangladesh. [99] Ghol and matha are buttermilk drinks made in Bangladesh, especially in the village of Solop in Ullahpara Upazila of Sirajganj District. [100] Lassi is a blend of yogurt with water and either spices or sweet flavourings. [101]
Masala (spice), any of the many spice mixes used in the cuisine of the Indian subcontinent Masala chai, a flavored tea beverage; Masala incense, Indian incense using a spice mix; Masala dosa, an Indian dish; Garam masala, a hot Indian spice mix