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.
