Tandoori Spice

A Punjabi classic for 3000 years!

A fairly mild spice blend, use the brightly coloured base, along with yoghurt, for the classic Tandoori Chicken.

Also great with roasted vegetables or to put some wow into meatballs, veggie burgers or even a gloriously flavoured and brightly coloured dip.

Versions of tandoor cooking have been documented back more than 3000 years in the Indus Valley.

While it is difficult to have your own clay tandoor at home, a BBQ or hot oven can produce equally delectable results.