Whenever people tell me that they find it intimidating to use spices, I am reminded of “Garam Masala” and turmeric;  the oxygen of my mother’s cooking. Every dish started out with half a teaspoon of turmeric in the beginning and ended with a sprinkle of about 2 teaspoons of Garam Masala, be it Daal, a vegetable side dish or a Pulao – Rice dish.

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