Tandoori masala is a mixture of spices traditionally used in Punjabi cooking, particularly with food cooked in a Tandoor oven. It is most famously used in Tandoori chicken, chicken tikka, and butter chicken.
Tandoori chicken is a classic Indian dish made by marinating raw chicken in a seasoned mixture of yogurt and spices called tandoori masala, this gives the meat a spiced savoury flavour and pink hue. Traditionally the meat is skewered and cooked in a very hot oven, over charcoal or in a Tandoor.
A Tandoor oven is traditionally made from clay and the food is cooked directly above hot coals. Tandoors can reach up to nearly 500 F. Tandoor ovens are certainly very old and are one of the first types of oven.
Thai style sweet chilli sauce or just sweet chilli sauce is a very popular condiment now found across Europe, Australia, Malaysia and America. In Thailand, the sauce is called ‘ nam chim kai ‘ which literally translates as dipping sauce for chicken.
Sichuan pepper is not like any of its namesakes, the smell and taste are unique. It has a citrus aroma, in fact, it is a member of the citrus family and creates a mild pleasant numbness in the mouth.
Doubanjiang or douban is a salty spicy paste made from fermented broad beans, soya beans and rice and red chillies. It is known as ‘ the soul of Sichuan cuisine'
Tofu or bean curd is made from soy milk. In a process similar to making cheese it is first made into curds which are pressed into blocks.