A little smoke, a little heat, and a whole lot of flavor.
This is the blend I reach for when I want that bold, smoky tandoori flavor without firing up a clay oven. Built from a base of cinnamon, Kashmiri laal mirch, cumin, coriander, and turmeric, it’s lifted with ginger powder, fennel, and amchur, and finished with a punchy mix of black and green cardamom, peppercorns, cloves, and whole red chilies. Kasuri methi gives it that unmistakable North Indian finish—aromatic, intense, and deeply satisfying.
How to use:
Perfect as a marinade base with yogurt, a dry rub for grilled vegetables, or even sprinkled over roasted paneer.
Ingredients:
Cinnamon, Kashmiri Lal Mirch, Cumin, Coriander, Ginger, Fennel, Kasuri Methi, Amchur Powder, Red Chili, Peppercorn, Black Cardamom, Green Cardamom, Cloves, Turmeric