Besides energetic dance and music, Punjab gave us robust food and the most famous food cooked in a tandoor (clay oven). Mostly known in the Western world in the form of Tandoori chicken, the smoky flavor of Tandoori meat or fish comes from the tandoor itself; the slightly sour flavor comes from the spices and yogurt marinade, while the red color comes from black salt and food coloring.

Featured Ingredients: cinnamon, coriander seeds, cumin seeds, whole cloves, mace, turmeric, ginger, cayenne, amchur, and other spices

Expected Taste: Smoky, hot, and slightly sour, with a predominant flavor of cumin and coriander. The traditional red color of Tandoori meat, which results from black salt in traditional Tandoori spices, comes from natural food coloring in our Tandoor Masala, as we do not use any salt in our spices.

Three Peppers = Extra Hot

Salt Free!!! MSG Free!!! Gluten Free!!! Preservative Free!!!

Suggested Recipe: The traditional flavor of Tandoori can be realized in your own cooking without resorting to a clay oven! Dry roast 1-2 tbsp of Tandoori Masala until dark and it just starts to smoke. Cool the spices and add to 1 1/2 cups of yogurt. Mix well and add the meat to the marinade; make sure meat is covered with yogurt mixture on all sides. Put the mixture in the refrigerator for 1-2 hours. Bake in an oven or grill on a barbecue. Serve with white rice. ENJOY!

Other uses: Make an unusual dip with 1-2 tbsp of dry-toasted Tandoori Masala with a cup of yogurt and 1/2 cup of mayonnaise.