Punjabi Spices at The Dhaba

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"Tandoori" is one of the words that sticks in everyone's mind after their first taste of Indian food. It's actually the name for the clay oven (tandoor) from which delicious baked chickens and other succulent meats emerge. The oven is also the reason why naan gets so crispy on the outside; the flatbread is stuck on the tandoor's clay sides to bake. However, Tandoori chicken and other tasty meats, like seekh kebab and prawns, cannot be made by simply tossing them in the magical oven. The Dhaba's Tandoori spice blend, for example, contains cumin, coriander, chili, cloves, cinnamon, cardamom, nutmeg, and more. Believe it or not, those seven spices are just the main flavors. For all of the spices it has, the flavor's not overpowering at all, making the Tandoori Khazana platter a great introduction to Indian spices for apprehensive taste buds.

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Dominique Chatterjee