Chef’s Corner: 3 Signature Spice Mixes We Use at Sherri’s

by: Admin

Published On: 21-07-2025

At Sherri’s, we often get asked, “What’s the secret to your food tasting so flavourful?” And our answer is always the same — it’s all in the spices.

Yes, we use fresh ingredients. Yes, we cook with love. But if there’s one thing that gives our dishes that extra kick, warmth, and comfort — it’s our signature spice blends.

Spices are the heart of Indian cooking. They don’t just add heat — they add life. Each masala (which simply means spice mix) is a little story in itself — full of aroma, culture, and tradition.

And at Sherri’s, we stick to our roots. We grind many of our spices in-house, toast them fresh, and mix them in the way our grandmothers did.

Today, we’re letting you into our kitchen to explore three of the most important spice mixes we use at Sherri’s — and why they matter so much to the food you love.

1. Garam Masala – The Soul of Indian Flavour

If there’s one spice blend we couldn’t live without, it’s garam masala. You’ll find it in almost every North Indian curry at Sherri’s — from our creamy Chicken Changezi to our comforting dal tadka.

So what is it?

“Garam” means hot, and “masala” means spice. But don’t worry — it’s not just about heat. It’s about warmth. This mix usually includes:

• Cinnamon
• Cloves
• Black pepper
• Cardamom
• Bay leaf
• Nutmeg
• Cumin and coriander seeds

At Sherri’s, we make our garam masala fresh in small batches. We toast the whole spices gently to release their oils and then grind them together. The smell alone is enough to make your mouth water.

Why it matters:
Garam masala is like the final flourish — we usually add it at the end of cooking. It lifts the entire dish. It brings warmth, depth, and aroma. Even if a curry is already rich and tasty, a pinch of garam masala makes it sing.

When you taste that deep, earthy flavour in our Chicken Curry or the rich aftertaste in our Rajma Masala — that’s garam masala doing its magic.

2. Chaat Masala – The Funky, Tangy Spark

If garam masala is warm and grounding, chaat masala is the complete opposite — it's zesty, tangy, and slightly funky. We use it mostly in our street food and snacks like:

• Chaat bowls
• Aloo Tikki
• Samosa chaat
• Fruit salads
• Even over fries (trust us, it works!)

What’s inside?

• Black salt (kala namak)
• Dried mango powder (amchur)
• Cumin
• Coriander
• Dried mint
• Pepper
• A bit of asafoetida (hing)

At Sherri’s, we’ve adjusted the traditional recipe to keep the balance just right — not too sour, not too salty, just enough to tickle your taste buds.

Why it matters:
Chaat masala adds what we like to call “chatpata” flavour — that lip-smacking taste that makes you go back for more. It’s bold, playful, and wakes up even the simplest ingredients.

You’ll notice it most when you eat something crunchy and fresh — like our Pani Puri or Bhel Puri. That tangy zing? That’s chaat masala doing its thing.

3. Tandoori Masala – Smoky, Spicy, Irresistible

When you bite into our Tandoori Chicken, Paneer Tikka, or Grilled Lamb Skewers, you’ll know something’s special. The smoky, red, juicy outer crust? That’s thanks to our house-blended Tandoori Masala.

What’s in it?

• Kashmiri red chilli (for colour and mild heat)
• Cumin and coriander
• Garlic and ginger powder
• Dried fenugreek (kasuri methi)
• A hint of garam masala
• Smoked paprika
• Lemon zest

We mix this with yogurt, mustard oil, and fresh garlic-ginger paste to make our tandoori marinade — and let the meat or paneer soak in it for hours before grilling.

Why it matters:
Tandoori masala gives our grilled dishes that deep orange-red colour, subtle smokiness, and slow-building spice. It’s what makes the dish feel fiery and bold — but still balanced and enjoyable.

When you take that bite of soft paneer or juicy chicken with charred edges, it’s the tandoori masala that gives it that restaurant-style punch.

Why Spice Blends Are More Than Just Ingredients

Each of these spice mixes tells a story — of regions, recipes, and real people. They’re not just powders on a shelf. They’re traditions passed down in spoons and memories.

At Sherri’s, we take pride in:

• Grinding many of our masalas fresh
• Using authentic recipes with small personal tweaks
• Avoiding store-bought shortcuts or fillers
• Adding each blend at the right time during cooking, so flavours develop properly

These details matter. Because you can taste the difference. And because you deserve food that’s made with care, not just convenience.

A Little Spice, A Lot of Love

Indian food isn’t about drowning everything in chilli powder. It’s about balance, harmony, and depth. That’s why we use different spice blends for different dishes — not everything needs the same heat or punch.

For example:

• Garam masala brings warmth to curries and dals.
• Chaat masala adds tang and zing to street food.
• Tandoori masala gives grilled food its signature kick and colour.

It’s these little touches that turn a good dish into a great one — the kind that stays with you long after your plate is clean.

Real Flavour Starts with Real Spices

At Sherri’s, we believe that great food doesn’t come from fancy gadgets or trendy ingredients — it comes from respecting the basics. And in Indian cooking, the basics start with spices.

Our garam masala, chaat masala, and tandoori masala aren’t just ingredients — they’re our secret weapons. They help us bring you food that’s authentic, exciting, and deeply comforting.

So the next time you enjoy a warm curry, a crunchy chaat, or a smoky tandoori platter at Sherri’s — take a moment to taste the spice. You’ll notice the care we put in, one bite at a time.