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Tandoori Twist is made of warm, earthy, citrus, and smoky spices that are well balanced with sweet kashmiri peppers. If you’ve never tried tandoori think of it as a BBQ seasoning blend with an Indian twist, however, this tandoori twist brings exceptional flavor to many dishes including: chicken, fish, meat, or vegetable dishes making it very versatile!
Simply use as a dry rub for meats/seafood or as a wet marinade with yogurt or olive oil, or even as a seasoning when roasting vegetables (really good on potatoes)!
Tandoori Twist is made by first toasting whole spices bringing out the aromatic oils and adds complexity to their taste. They are then grinded with dehydrated whole kashmiri and chipotle peppers that add both a sweetness and smokiness with a hint of spice. Finally powdered spices are blended in such as ginger, garlic, and paprika.
The name “Tandoori” stems from the clay oven in which the meat is cooked in.
Tandoori chicken is one of the most widely known Indian dishes.
Traditionally, the meat is first tenderized in a yogurt marinade with garlic, ginger, and aromatic spices. The chicken is then, placed on long metal skewers into a 900 degree Fahrenheit oven and as its juices drips onto the wood it lends to a savory smoky flavor.
While, historians have found evidence of Tandoor like clay ovens and chicken bones with char marks dated 3000 BC commonly identified with Punjab (northern India), chicken tandoori as we know today was modernized by a man named Kundan Lal Gujral in the 1940s at his famous restaurant: Moti Mahal that is located in Old Delhi.
Naturally I have been on more than one occasion! Click here to read about my experience!
Too taking this journey with me—lets see where it takes us……
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