In India, garam masala is used in a wide range of dishes, with or without sauce, vegetarian or otherwise. As well-known as tandoori, garam masala creates a uniform flavour in Indian dishes. To add a personal touch to kebabs, chicken tikka masala, lentil or vegetable curries, bowls or samosas, garam masala has become as indispensable as pepper or salt. In India, the spice powder or paste is prepared for each meal depending on the recipe and the type of vegetables, but having a jar of garam masala makes cooking much easier. Roasted one by one, the spices that make up this blend, such as cinnamon, star anise, cardamom and mace, add floral and sweet notes. Garam means ‘hot’ and masala means ‘blend’, a hot mixture of ground spices that gives a sensation of warmth. As chilli is not on the recipe list, this garam masala does not add any spicy flavour. Yaksha garam masala is a prodigy? Like Indian families and their secret blends, cooking prodigies love it to season their dishes just right and to concoct harmonious recipes that invite you to travel to India.