From Scratch: How We Actually Cook at Masala & More

What 'authentic' really means in our kitchen

A lot of restaurants say authentic. Here is what it looks like in practice at Masala & More in Malmö, step by step.

We grind and blend our own spices

Our garam masala and spice blends are made in-house from whole spices - cumin, coriander, cardamom, cinnamon, cloves - rather than bought pre-mixed. Whole spices keep their aroma far longer, and blending ourselves means every curry tastes the way it should.

Every gravy starts from zero

No pre-made curry pastes and no shared 'base sauce' for everything. Onions are browned slowly, garlic and ginger are fresh, and tomatoes are cooked down until the oil separates - the traditional bhuna method that takes time but builds real depth of flavour.

Bread is baked to order in a clay tandoor

Our naan and tandoori breads are slapped onto the wall of a genuine clay tandoor oven at around 480 degrees and served straight to your table - never reheated.

We adjust the spice level to you

Traditional North Indian food is boldly spiced, but heat should never get in the way of flavour. Tell us how spicy you like it - mild, medium or full strength - and we prepare your dish accordingly. This applies to dine-in and takeaway alike.

Come taste the difference

Visit Masala & More in Malmö, order takeaway, or book our catering for your event in Skåne. Questions about ingredients or allergens? Ask us - we are happy to walk you through any dish.