In Bengali cooking, shahi garam masala is especially used to flavour egg, chicken, mutton, lamb, or beef curries. Along with ghee, it may also be used as garnish for several vegetarian preparations. The Bengali garam masala and shahi garam masala are both must-haves in the Bengali kitchen. But if you must pick just one, go the extra mile and keep a small reserve of the shahi version in your arsenal. You’ll be surprised at its transformative powers.

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