Curry Tandoori “hot”
Ab CHF 10.–
100% pure ingredients, no additives
Mixed and processed by hand
A genuine Swiss manufactory
Curry Tandoori instantly brings power, smoke and spice to the pan – exactly as you would expect from a traditional tandoor. Smoked paprika, red jalapeño, cumin, coriander and smoked Malabar pepper create an aroma that makes your mouth water. One spoonful of Curry Tandoori, and every meat, every vegetable and every marinade gains depth, fire and that unmistakable tandoori roasting aroma that makes your taste buds dance.
· Category: Spice blend
· Taste: smoky-spicy, spicy, warm, aromatic, intense
· Use: tandoori chicken & lamb, yoghurt marinades, grilled vegetables, sauces, dips, grill butter
· Format: 60 g jar / 500g stand-up pouch
My tip: Curry Tandoori mixed with yoghurt and lemon juice, then marinate the meat for several hours – high heat afterwards creates the perfect tandoori crust.
Origin & Story
The tandoori cuisine of Northern India and Pakistan takes its name from the traditional "tandoor", a special cylindrical clay oven in which meat and vegetables are cooked at high heat. This method of preparation creates the typical roasting aroma and a characteristic smoky note that gives tandoori dishes their unmistakable flavour. My Curry Tandoori is inspired by the authentic spice blends of the Punjab region and brings the classic tandoori aroma straight into your kitchen.
Highlights
My Curry Tandoori impresses with intense, smoky aromas combined with bold heat and spicy depth. Smoked paprika and smoked Malabar pepper provide the typical smoky note, while red jalapeño at around 8,000 SHU adds a distinct heat. Coriander, cumin and cardamom form the aromatic base, complemented by ginger and garlic for fresh accents. Cinnamon flowers, allspice and cloves give a warm, finely sweet spice. I developed this personal recipe exclusively and make it 100% at Manufaktur Funke – the exact recipe remains my secret.
Quality
I process all the ingredients exclusively by hand at my Manufaktur Funke, with no additives or technical aids.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen. 100% natural. Just the way I use it myself, every day.
Tip from Tobias Funke
To achieve the typical tandoori aroma at home, I marinate chicken pieces for at least four hours (or overnight) with yoghurt, a little lemon juice and my Curry Tandoori. Then I sear the meat over high heat or cook it in the oven at high heat – this creates a perfect crust with an intense roasting aroma.
Recommended use
- Ideal for tandoori dishes with chicken, lamb or vegetables
- Perfect for yoghurt marinades, especially for grilling
- Also suited to aromatic, roasted vegetable dishes
- Finely dosed, it works as a seasoning for sauces, dips or grill butter
Recipe idea
Tandoori chicken with roasting aroma & spice
View recipe
Origin / Ingredients
Ingredients: coriander, cumin, smoked paprika, cardamom, red jalapeño, smoked Malabar pepper, garlic, cinnamon flower, ginger, allspice, cloves
All ingredients are processed with craftsmanship, 100% at Manufaktur Funke.
Storage
Store in a dry place, away from light. Reseal well after opening.
Ingredients
Kashmiri chilli, coriander, cumin, smoked hot paprika, garlic, Banasura highland pepper, ginger, cardamom, fenugreek, Cayenne red chilli, Curcumin turmeric, cinnamon, cloves
Additional information
| Weight | 0.065 kg |
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