Tandoori Moshla

Absolutely! Start with the recommended amount (12 g spice mix per kg of chicken) and adjust to taste. For a milder version, you can reduce the quantity by half and add more yogurt to your marinade.

Yes, air-fryers, toaster ovens with convection, and even a cast-iron pan on the stove are great for making small quantities of tandoori chicken at home. Use smaller cuts of chicken such as drumsticks, thighs or wings, so that the chicken cooks faster and more evenly.

You can modify the amount and use it for fish; you can toss your vegetables (peppers, broccoli, potatoes, mushroom) in the tandoori marinade before roasting; you can use it in rubs when roasting meats; and even add a dash of it to your chicken pakora or fried chicken coating!

Yes, once you have learnt how to make tandoori kababs, you can put them in all sorts of gravies to get butter chicken, chicken tikka masala, or paneer butter masala!

Yes! Our tandoori masala itself is 100% vegetarian and contains only plant-based spices. It works beautifully with paneer, vegetables, and tofu.

Tandoors are large clay ovens fuelled by charcoal or wood-fire traditional to the northern and western regions of the Indian subcontinent. Their huge thermal mass helps maintain extremely high temperatures of around 500°C (similar to traditional wood-fired pizza ovens), so that anything you place in it cooks, caramelises and chars super quickly on the outside without drying out the juices.

At home, if you use a barbecue grill, you will get a very good char on your kabab and the resultant smoky flavours. If using an oven, cooktop, or air-fryer, you may want to add an additional step called “dhungar”. It is a method of infusing smoked-charcoal flavour to your dish, without the use of a smoker, grill or tandoor—and adds only 15 extra minutes to your cooking time! Learn how to do it here.

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We are working towards bringing the spices to as many viewers as we can. But we want to expand sensibly and sustainably (we are a two-person team!), maintaining quality, freshness and integrity. Meanwhile, you can easily make all our spices for yourself at home. The recipes are all up on our YouTube channel.

Store the spices in an airtight jar, away from direct sunlight or humid environments. Refasten the lid/seal after use. To maintain freshness longer, avoid scooping the spices with a wet spoon or damp fingers. If making them at home, grind in small batches that can be used up within 2–3 months, and don't forget to label your containers with the date of preparation!

All our spice mixes come with a fleet of recipes that you can use them in, but there is also room for experimentation. To use our spice mixes in your own recipes, start by adding a small amount to your dish and adjust according to your taste. They can be used in marinades, rubs, or added to the pan directly when cooking.

Well, it ranges from ¼ tsp (in case of gorom moshla) to as much as 4 tbsp (in case of nihari)! Please see the usage instructions on our website. If following one of our recipes, it should clearly specify the amount. But when in doubt, err on the side of caution; add a little at first, and adjust as you go. Your milage with respect to heat level may also vary.

All the spices mixes themselves are fully plant-based. With the exception of the vindaloo and nihari moshlas, all other spices mixes can be used in, or adapted for, vegetarian dishes. Gorom moshla is great for vegetable gravies; bhaja mosha for chaats and raitas; kochuri torkari moshla for curried potatoes and shingara; and vegetable chop moshla for, well, vegetable chops. Our tandoori moshla can be used with paneer, tofu, capsicum, cauliflower, broccoli, etc. Biryani moshla can be used in a beautiful khushka.