Quick answer

Garam masala is a fragrant South Asian spice blend rather than one fixed ingredient or recipe. Its composition varies between cooks and dishes. On The Great Kathmandu menu, it is named explicitly in our Balti chicken or lamb, alongside ginger, garlic, green capsicum, tomatoes and butter — a useful example of a blend working as part of a complete dish.

What it is
A mixture of spices used in South Asian cooking
Fixed recipe?
No; ingredients and proportions vary
Heat level
The name does not automatically mean a dish is chilli-hot
Menu example
Balti chicken or lamb with ginger, garlic, green capsicum, tomatoes and butter
Dine-in price
£14.95 at publication; check the current menu before visiting

What is garam masala?

Oxford defines garam masala as a strong-tasting mixture of spices used in South Asian cooking. It is a category of blend rather than a single ingredient with one universal formula. That matters because two cooks can both use garam masala and produce blends with different aromas and proportions.

Le Cordon Bleu likewise notes that garam masala is prepared in many ways and has no single standard recipe. A useful guide should therefore explain the idea without pretending every kitchen uses the same ingredients.

The useful question is not “Which one spice is garam masala?” but “How has this cook balanced the blend for this dish?”

Does “garam” mean the dish will be very hot?

Not necessarily. “Garam” can carry the sense of hot, pungent or warming, but a garam masala blend is not the same thing as a fixed dose of chilli. On our menu, heat is described separately: dishes such as Madras, Vindaloo, Khorsani and Namche Chilli carry their own heat notes.

Our Balti chicken or lamb is not labelled mild or hot on the current menu. Tell the team what level of heat you enjoy and ask for current guidance when ordering.

Is there one authentic garam masala recipe?

No single formula covers every household, restaurant or regional tradition. Published references commonly mention warming aromatic spices, but the exact selection, balance and point at which a blend is added can change. This is why ingredient lists should be treated as examples rather than universal rules.

We are also careful not to turn a general guide into a claim about a private house recipe. The current menu tells diners what is in the finished Balti dish without publishing a proprietary spice formula.

Where does garam masala appear on our menu?

Balti chicken or lamb is the one current dish that names garam masala explicitly. Its description also lists ginger, garlic, green capsicum, tomatoes and butter. The menu marks it gluten free, although guests with allergies or medical dietary requirements should always speak with the team before ordering.

Other dishes use the word “masala” in their names, but that does not make them the same recipe. Tikka Masala uses tandoori chicken or lamb with a special Nepalese-style masala sauce, while Chara Masala is described with whole condiments, ginger and garlic.

Source notes