Behind the Blend: Tandoori Masala
According to Mrs Balbir Singh: "Tandoori chicken is absolutely the last word in cookery. It is the show piece of the Indian cookery art, and is a true demonstration of the height of perfection to which an art can be raised. Superlatives can be used in describing its taste. It is marvellous and is perhaps one of the world's most delicious preparations. A visit to India can never be considered complete without the sampling of this great dish.
The use of specially prepared spices gives the chicken an exquisite appearance and produces in the mouth a sensation which defies description. The method of preparation is perhaps as ancient as civilisation itself. It has been handed down over time and has been improved by each successive generation."
A TASTE OF HISTORY
Tandoori-style cooking dates back around 5000 years. Traces of tandoor ovens have been found in excavations of historical sites of the Indus Valley and Harappan civilizations of ancient India.
Such ovens have also been found in West and Central Asia, and in ancient Egyptian and Mesopotamian civilizations. The modern tandoor, however, was brought to India by the Mughals. And the portable versions were invented much later during the reign of Emperor Jahangir.
Interestingly, in Punjab the use of a communal village tandoor oven was encouraged in the Sikh communities as a way to remove class and caste barriers. It also became the meeting point for people to chat and gossip as they cooked their daily skewered delicacies and tandoori breads together. Water cooler talk, well before the office water cooler!
MODERN DAY TANDOORI COOKERY
Tandoori cooking for the masses was actually not very common in Delhi until 1947. When after the Partition of India, Punjabi refugees brought the tandoor concept to the city. It was from then that tandoori cuisine really took root in India and proliferated across the country. It is now a celebrated style of cooking the world over.
MRS BALBIR SINGH'S TANDOORI RUB
We have worked tirelessly to create a blend which allows you to recreate real tandoori flavours at home. No large tandoori oven or specialist chef required.
With the ability to recreate the high heat required in most modern ovens, grills and barbecues, it is in fact the marination that has become the most important part of tandoori cooking.
Almost all tandoori preparations have yoghurt as the base of the marinade, which then has a unique blend of herbs and spices mixed into it. It is the natural acidity of the yoghurt which tenderises the meat. The longer one marinades for, the deeper the spices permeate and infuse the chosen protein. Allowing it to then impart its unrivalled signature flavour.
SO VERSATILE, AND WITH SIMPLE PREPARATION
Our tandoori masala is our most versatile blend. It can be used as a rub or marinade. It is great all year round indoors or out. It has a unparalleled blend of the finest 14 herbs and spices. Imagine the sublime flavours of cinnamon, cardamom and cloves with fragrant coriander seeds, mint, cumin, and fenugreek. With red chill for a subtle hum of addictive heat.
It is perfect on chicken, paneer, prawn, fish, pork, lamb, tofu or vegetables.
Simply rub the seasonings onto your food, then grill, sauté or roast as usual. Or if you have time stir the blend into plain natural or Greek yoghurt with ginger, garlic, lemon juice and salt to use as a marinade.
If you're following a vegan or plant-based diet you need not miss out. You can also use the many alternative 'meats' and yoghurts available today.
AWARD-WINNING SPICE BLEND
In addition to Mrs Balbir Singh's numerous awards, our Tandoori Rub has won a Great British Food Award. The category was judged by Sheila Dillon, presenter of BBC Radio's The Food Programme. She had high praise indeed stating "Good clear flavours and very satisfying. I used it on a number of meats and it worked beautifully!"
As a result it has since gone on to become one of the best store cupboard ingredients in the UK. Hence its out of stock status from time to time.
MRS BALBIR SINGH'S TANDOORI RUB is available individually or in the Great Indian Grill & Roast Collection which also includes our Masala Chops and Roast Lamb Raan blends. Both of which have as simple a preparation and cooking method, and of course the most unforgettable flavours.
To see how easy it is to make outstanding grilled tandoori dishes every time, and to see our latest recipe ideas click here.
From Chicken Tikka Skewers to Tandoori Fish or Quick Roast Potatoes, and from Paneer Tikka to Tandoori Lamb Shanks or Chops, you'll be making the best mixed grills ever.
We'll also be adding adding more tandoori recipes regularly, so that even if you don't use it on a daily basis you may well be making Tandoori Tuesday a regular weekly event.
Mrs Balbir Singh
Award-winning godmother of Indian home cooking, and author of Mrs Balbir Singh's Indian Cookery, as featured in "The Best Indian Cookbooks Ever, as Judged by the Experts" - The Telegraph (UK)
