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A blend of 17 herbs and spices carefully blended to prepare a northern classic - Tandoori.
In northern India, Tandoori spices are used to marinate meat (lamb, chicken) with yogurt, garlic and ginger. The meat is then cooked in a tandoor, or a earthenware oven, and is often accompanied by Naan bread. This blend can also be used as a rub or a dry marinade, on poultry, meat or grilled vegetables. Mixed with a little oil, it is excellent brushed on white fish filets.
Ingredients: Spices, fresh garlic, fresh ginger, sea salt
May contain mustard.
Arvinda’s is a line of exceptional spices developed by Arvinda Chauhan and her family. Healthy Gourmet Indian Cooking – the school they founded in the Toronto region – is renowned for its high level of instruction as well as its approach to traditional Indian cooking. In an effort to facilitate the experience of students attending classes, Arvinda created a series of spice blends that allowed them to realize recipes with ease and accuracy. The attention to detail and the authenticy of the spice blends is equalled only by the valuable information that the Chauhans have been sharing with participants in their courses for these many years.
