Garam masala - from Hindi garam ("hot") and masala ("mixture") is a basic blend of ground spices common in Indian and other South Asian cuisines. It is used alone or with other seasonings. The word garam refers to spice intensity, not heat; Garam masala is pungent, but not "hot" in the same way as a chili pepper.
Smabhar masala - South Indian spice blend used by Brahmins to prepare vegetarian dishes The beans in the recipe give it a nutty flavor and also help thickening of the gravy. Normally, all the ingredients are roasted one at a time on a hot griddle with Ghee (Clarified butter) and then ground to a powder.
Sabji Masala - in addition to your usual masala provides tongue tickling taste to your favourite Punjabi Dishes, all Vegetables, Pulses, Dal, Bhajis, Dahiwada, Kachori, Patra, Sevusal, Potatovada and all items of Farshan. It brings out the best flavour in your every recipe. For delicious taste use half quantity of Special Sabji Masala then Chilly Powder.
Chaat masala is a masala, or spice mix, used in Indian cuisine. It typically consists of amchoor (dried mango powder), cumin, Kala Namak, coriander, dried ginger, salt, black pepper, asafoetida and capsicum. The ingredients are combined and served on a small metal plate or a banana leaf, dried and formed into a bowl, at chaat carts (especially in Southern-India).