You might have ancient jars of cumin powder and ground turmeric lurking in the kitchen at home but at Scene we use whole spices in our cooking, freshly toasted to bring out the aroma and then ground in our own kitchen.
The difference is amazing. The gap in quality between a jar of supermarket stir-in sauce at home and Scene’s paneer butter masala is like comparing a donkey and a unicorn.
It’s easier (and probably cheaper) for a restaurant to buy in spice blends. Especially ones
like garam masala which are used a lot. Many restaurants do because it saves time.
But at Scene cutting corners is just not allowed. We lightly toast cumin seeds, coriander seeds, cardamom pods, black peppercorns, cinnamon bark, cloves and nutmeg to enhance the flavour and then grind it ourselves.
That’s how garam masala should be made and that’s how we make it.
Best Street Food Restaurant Award at the English Curry Awards 2018
Best Street Food Brand at the International Pakistan Achievement Awards 2021
The Asian Food and Restaurant Awards:
Restaurant of the Year 2021
Restaurant Brand of the Year 2022
Asif Ali - Curry King of the Year 2022
