or ISO:Kashmiri Garam Masala
I have often looked up recipe books for Kasmiri Garam Masala. Hundreds of them. Whenever I have followed the instructions and finally managed to make the Garam Masala it never tasted correct. It would taste correct when it would remind me of that childhood aroma I experienced in the kashmiri pandit home I was brought up. These Kashmiri pandit families are the ones that do not speak Kashmiri and developed a cuisine quite distinct from the Kashmiri speaking Kashmiris. I regret I never learnt to make the Garam Masala from my mother and now she is not around to teach me to make the way she made. I should like a recipe that will evoke a simple feeling of a home and not some staurated heavy restaurant kind. In trying to describe my origins I have no intention of creating hair spilitting differences within a community. I just long for that smell.