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The Tandori Masala preparation is composed of: salt, paprika, coriander, cinnamon, cumin, ginger, rosemary, thyme, garlic, cloves, bay leaf, nutmeg and food coloring
Tandoori Masala is a typical blend of Indian and Pakistani cuisine. It has an intense red colour, which is transferred to the food it is cooked with, giving it a very exotic touch as well as a pleasant spicy perfume.
It has an intense red colour, which is transferred to the food it is cooked with, giving it a very exotic touch as well as a pleasant spicy perfume
The Tandoori Masala can be used with the ingredients you want; with fish it offers many possibilities and also when making sauces, whether hot or cold, and these applied in rice dishes, pasta, salads, etc.
Tandoori Masala can be used with the ingredients you want; with fish it offers many possibilities and also when it comes to making sauces, whether cold or hot, and these applied in rice dishes, pasta, salads, etc.
Origin: India
