"I love this sweeping spice collection." Tejal Rao, New York Times
To celebrate the Floyd Cardoz Masalas, Floyd's wife, Barkha Cardoz, assembled this collection of spices that reflect the flavors of her family's kitchen and the ingredients that inspire her every day.
The Cardoz Kitchen Collection makes the perfect gift for a loved one who has just started learning about South Asian cookery, but it will be just as beloved by someone who has plenty of experience with the diverse flavors of the subcontinent's regional cuisines. The collection will inspire you or your lucky gift recipient to cook some of the most flavorful dishes of your life!
We've added a copy of Barkha's new cookbook, With Love & Masalas, which is full of beautiful recipes and warming stories.
This collection ships for free within the US.
What's included:
Chaat Masala - 1.8 oz glass jar
Vindaloo Masala - 1.8 oz glass jar
Kashmiri Masala - 1.8 oz glass jar
Goan Masala - 1.8 oz glass jar
Garam Masala - 1.8 oz glass jar
Green Tikka Masala - 1.8 oz glass jar
Ground Red River Coriander
Wild Mountain Cumin
New Harvest Turmeric
Black Mineral Salt
Smoked Black Cardamom
Prasad's Curry Leaf
With Love & Masalas Cookbook
RECIPES
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Aush Reshteh
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Ghaymeh (Persian Black-Lime & Tomato Stew)
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Jerk Pork Tenderloin
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Arroz Caldo
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Traditional Sri Lankan Chicken Curry with Ghee and Cinnamon Rice
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Tokhme Gojeh (Iranian Omelet)
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Aash / Noodles with Meat Sauce and Yogurt
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Roasted Carrots with Labneh and Herbs
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Roasted Harissa Carrots With Carrot-Top Pesto and Avocado
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Tomato Chutney with Nigella Seeds
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Cabbage Salad But Cooked
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Tahini-Spiced Cranberry Granola
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Grilled Chicken Marinated in Yogurt
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Shark-shuka
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Turmeric & Amchur Marinade / Vinaigrette
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Alabama White Sauce BBQ
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Saffron & Nigella Seed Rolls
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Grilled Pineapple with Amchur and Chili
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Homemade Chili Oil
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Saffron Bread Pudding
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Savory Fruit Salad for 2
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Trout Mi-Cuit
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Lamb Meatballs, Spiced Tomato Sauce, Mint, and Feta
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Chicken Salad with Indian Spices
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Charred Cucumber Gazpacho
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Garlic-Lemon Chicken with Saffron Pearl Couscous and Zucchini
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Five Spice Chicken Wings
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The Mother Blend / Madras Curry Powder
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Savory Bread Pudding with Short Ribs and Chickpeas
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Chicken Enchiladas with Vindaloo Mole
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Spiced Leg of Lamb with Nutty Israeli Couscous
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Green Tikka Masala Blue Corn Cake
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Barkha's Butternut Squash
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Noranj Pilau / Rice with Candied Orange Peel, Saffron and Lamb
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Savory Granola
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Dhal (Split Pea) and Dumpling Soup with Butternut Squash
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Ras El Hanout
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Turmeric-Ginger Quatre-Quarts (Pound Cake)
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Chicken-Zucchini Meatballs with Roasted Tomatoes
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Turmeric and Black Pepper Tofu
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Kadhi with Jeera Rice
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Vegetable Paella
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Grilled Spicy & Smoky Shrimp
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Barkha's Spring Pickles
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Sheet Pan Balsamic Chicken with Za'atar Chickpea Salad
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Simple Spiced Tofu Scramble
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Vindaloo Bean Soup
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Chicken Opor
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Seared Spice-Crusted Fish & Spicy Pineapple Salsa
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Qabuli Pilau/Spiced Rice
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Caribbean Jerk Dry Rub
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Sweet Potato Hash
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Smoky-Spicy Dip
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Savory Kabocha Coconut Soup
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Vegetable Vindaloo
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Chickpea and Apple Chaat
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Paneer Green Tikka
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Ilham's Yellow Lempah Fish
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Sour Tomato and Lemongrass Soup with Little Pork Meatballs
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Saffron Fried Rice with Bacon and Shrimp
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Pork & Bean Stew with Kashmiri & Garam Masalas
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Moong Dal with Garam Masala
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Salt Cod Stew with Fingerlings and Fennel
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Baharat Roasted Cauliflower
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Moroccan Chicken Kebabs
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South Indian-style Lentils
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Mahi Mahi with Stewed Spiced Peaches
SOURCING
ABOUT CHEF FLOYD & BARKHA CARDOZ
We developed our masalas in collaboration with the celebrated Indian-American chef Floyd Cardoz and his wife, Barkha—a trained chef and accomplished cook in her own right.
Over his 30-year career, Floyd led restaurants in the United States and India, penned two cookbooks, won a national television cooking competition, co-founded The Young Scientist’s Foundation, and contributed his time and talent to countless charitable organizations. He passed away in March 2020 from the coronavirus, and is beloved and remembered not only for the warmth and spice he infused into ingredients but also for the genuine care and compassion he bestowed on his staff and guests alike.
Barkha co-founded The Young Scientist Foundation, worked with Floyd at their New York restaurant, The Bombay Bread Bar, and held down the family fort. After Floyd’s passing, she founded Cardoz Legacy LLC and saw the Floyd Cardoz Masala project through. We're proud to release them as a celebration of the Cardozes' love for the cuisines of India and their passion for sharing them with the world.
Learn more at cardozlegacy.com