Tandoori
A new chef joining an Indian restaurant would often spend his or her first year at the tandoori station. Here, they’ll learn to make the perfect marinade and then perfect the holy trinity of tenderness, succulence and char.
To help you enjoy the fantastic flavours of Tandoori at home, we have created our Fast Paste range which can be used for cooking in the oven or BBQ.
Marinating raw ingredients ensures that flavours seep into the meat or veg. We have formulated our Fast Pastes so that it forms a coating on your food and allows the authentic Indian flavours to run into your meat or veg. Try cutting some slashes into thicker meatier bits or piercing the ingredients with a fork several times to allow our pastes to penetrate quickly.
Choose a recipe:
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BBQ Tips
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Broccoli and Cauliflower Florets
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Whole Mushrooms
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Whole Cauliflower
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Paneer Cheese and Vegetable Skewers
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Fish Fillets - Whole fish (gutted and cleaned) (grey and red mullet, sea bream, mackerel, trout and sardines)
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Fish Fillets - Thin fillets with skin (mackerel, sardines, sea bass, plaice, red mullet, sea bream or whole fish boned and butterflied)
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Fish Fillets - Thick firm fillets or with skin or fish steaks (snapper, tuna, swordfish, salmon, halibut)
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Fish Fillets - Thick delicate fish (haddock and cod)
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Prawns
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Pork Fillet
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Pork Chops
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Spatchcock Quail (backbone is removed and bird is flattened)
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Boneless skinless chicken breasts and thighs
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Skewers using boneless and skinless breast or thighs
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Chicken Legs and Thigh Joints
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Whole Chicken
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Butterflied leg of lamb (boned and flattened leg of lamb)
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Leg of Lamb
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Lamb leg steaks, chump steaks and chops
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Lamb leg pieces (skewered)
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United Kingdom
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