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searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on firstname.lastname@example.org. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
| ||tandoori masala|
Description: A mixture of spices of red colour used mainly in the Punjab in conjunction with large tandoor ovens. Every household will have its own preferred recipe. Garam masala is more common to northern India, as the "hot spice" are preferred to chillis in the cold winters. In southern Indian vegetarian cooking, the equivalent is sambhar powder and in western India, goda masala and kholombo powder. In Punjab, tandoori masala is the most common, and in Bengal panch phoron.
Ethnicity: Indian Subcontinent
Most frequent country: India
See foods and dishes: garam masala, goda masala, kholombo poder, panch phoron, sambhar powder
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