Description
Sourced from 40 small regenerative family farms across India and Sri Lanka, our Tandoori Masala is built for high-heat cooking and big, balanced flavor. Each batch blends 16 freshly harvested, single-origin spices for the perfect harmony of spicy, sour, sweet, earthy, and umami—then comes alive when you grill, roast, or sear.
What’s inside (flavor by design)
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Earthy base: turmeric, cumin, coriander
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Savory backbone: salt, garlic, ginger
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Heat & brightness: Byadgi chillies for a dynamic kick + aroma
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Tang: amchur (green mango)
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Smoky depth: black cardamom, Sirārakhong Hāthei chillies
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Gentle sweetness: jaggery
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Rich finish: cinnamon, green cardamom, fenugreek leaves, saffron
How to use it
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Yogurt Marinade (classic): 2 Tbsp masala + 1 cup full-fat yogurt + 1 Tbsp oil + 1 tsp lemon juice + salt to taste. Marinate 1–2 lb chicken, paneer, shrimp, or veg for 30 min–overnight.
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Dry Rub: 1 Tbsp masala per lb protein/veg + 1–2 tsp oil + salt. Rest 15–30 min.
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Bloom to wake flavors: sizzle 1–2 tsp in ghee/oil 30 seconds; toss with roasted potatoes, cauliflower, or chickpeas.
Cook any way you like
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Grill: medium-high heat, lid closed, turning for charred edges and juicy centers
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Oven: 475°F / 246°C (or broil to finish) for lacquering and caramelization
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Stovetop: cast-iron sear, then finish low until tender
Plays well with
Chicken, paneer, tofu, halloumi, mushrooms, cauliflower, potatoes, shrimp, salmon. Finish with a squeeze of lemon and a brush of ghee for restaurant-level gloss.
Why ours
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Regeneratively sourced from 40 small farms
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Single-origin spices, freshly harvested and thoughtfully blended
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Built to sing with heat + fat so flavors fully infuse your dish
Storage
Keep sealed, cool, and dry. Use a clean, dry spoon to preserve aroma.
Round out the feast with chutneys and pantry favorites in Gourmet Foods, and serve on platters from On the Table.
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