Steenbergs Andaza Rose Garam Masala

Andaza Rose Garam Masala is a Pakistani style Garam Masala. It’s much more aromatic than a typical north Indian garam masala.

Sumayya Usmani’s Andaza Rose Garam Masala is from her Pakistani heritage. Into the recipe, we’ve leant into her memories of the earthy aromas of petrichor after a warm monsoon and the Pakistani red roses, which her grandmother grew in the garden.

Andaza Garam Masala is very different from an Indian garam masala. It’s much more aromatic and full of rose floral perfume.

The core flavours are sweet and aromatic from Cardamom, Cinnamon, Clove and Star Anise. The earthiness comes from Cumin, heat from the Chilli. At the end, there’s the heady perfume of Rose Petals.

Sumayya Usmani is the pioneer voice for Pakistani cuisine in the UK. Born and raised in Karachi, Pakistan, Sumayya spent her early years on merchant ships, travelling the world. Her true sense of belonging comes from cooking with spices, from memories of spice markets around the world to watching her mother cook on an electric frying pan on-board.

She has a wonder of cooking with spices that came from her childhood. Sumayya was mesmerised by weekend markets in Karachi and learnt to cook Pakistani food by watching, listening and learning from the women in her family. This is ‘andaza’, the art of sensory cooking.

Sumayya is the author of two award-winning cookbooks on Pakistani food, ‘Summers Under the Tamarind Tree’ and ‘Mountain Berries and Desert Spice’.