Our Tandoori spice blend is a smoky blend of dark spices that is perfect for marinating on the bone chicken, but works just as well with lamb chops.
Produced by Bhendi Bazaar
Inspired by this busy, age old eat street, our Tandoori spice blend is a smoky blend of dark spices that is perfect for marinating on the bone chicken, but works just as well with lamb chops. Can also be used as a rub.
In 1920’s British India, a young chef, Kundan Lal Gujran began experimenting with a Tandoor that had recently been dug in the restaurant he worked at. He marinated whole chicken legs in a yogurt based marinade of dark spices and used the clay oven, usually reserved for baking breads in, to cook his new invention. Slightly crisp on the outside and succulent on the inside, this new, spicy Tandoori chicken was an immediate winner. His idea quickly spread and Tandoori chicken soon became one of the most popular appetisers in India. it outstripped the need for being cooked in a tandoor, but retained the name.
Mohammed Ali Road in the old part of Bombay is the benchmark for Tandoori chicken. Open air street grills fill this area which comes to life after dark. Marinated chicken legs are grilled over charcoal flames, and each vendor has his own special blend of spices that bring out the flavour of the boned meat. Bombay’s elite can often be found rubbing shoulders with locals in this crowded, carnivorous foodie heaven.
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