A mild curry blend with two types of turmeric (Madras and Alleppey), fenugreek, and clove. It has inspired dishes far beyond the realm of traditional Indian cuisine, adding floral notes to a variety of foods.
- Ingredients: turmeric, fenugreek, clove and spices
- 2.25 oz. by weight
Toss shredded chicken with plain yogurt and Bombay to make a quick curried-chicken salad.
Seared Turbot with Asparagus and Lemongrass Sauce.
Recipe from Yoram Nitzan, Mul Yam, Tel Aviv, Israel.
As appears in the book, The Art of Blending.
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