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Floyd Cardoz Masalas

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We developed these blends in collaboration with Floyd Cardoz, a celebrated Indian-born American chef, and his family. Chef Floyd was beloved for the warmth and spice he infused into ingredients and the genuine care and compassion he bestowed on his staff and guests alike. In his 30-year career, he led restaurants in the United States and India, penned two cookbooks, won a national television cooking competition, and contributed his time and talent to countless charitable organizations. He passed away in March 2020.

The FC + B & B collaboration masalas were conceived in 2019 by Chef Floyd Cardoz. We're proud to release them with his wife and business partner, Barkha, as a memorial to his love for the cuisines of India and his passion for sharing them with the world. 

In 2020, we launched the first three masalas: Goan Masala, which captured the flavors of his family's homeland; Kashmiri Masala, from his travels as a young cook; and Garam Masala, the cornerstone of his spice cupboard. In 2021, we continued that legacy with three more masalas: Green Tikka Masala, an adaptation of an iconic dish from his restaurant Tabla; Vindaloo Masala, Floyd's mother's recipe for the classic Goan stew; and Chaat Masala, an "everything" seasoning that he loved to sprinkle on...pretty much everything.

Green Tikka Masala

"Chicken tikka was one of the most popular dishes at Floyd's famous restaurant, Tabla, and it evokes strong emotions to this day. Floyd created it to give his guests a new chicken tikka that was different from the typical red tandoori style, using curry leaves, ginger, garlic, and a little chili. Use this masala as a rub or base in curries with coconut milk or yogurt. Finish with a little soy sauce, a squeeze of lime, and chopped onions." -Barkha Cardoz

  • Size: 1.8 oz glass jar
  • Ingredients: Garlic, black pepper, cumin, curry leaves, ginger, Cobanero chili
  • Tasting notes: Herbal • Nutty • Savory
  • Cooking: Paneer Green Tikka, Green Tikka Masala Blue Corn Cake
  • Cooking Instructions: For the best flavor, bloom the masala in oil, butter or ghee at the beginning of the cooking process alongside other aromatics (onions, garlic, tomatos, etc.)

Vindaloo Masala

"Vindaloo is a Goan style of marinated cooking using chilis, garlic, and vinegar. Floyd's mum Beryl makes amazing vindaloo, and she shared her recipes with her kids. Floyd often made pork vindaloo for our family whenever he craved his mum's food, and I hope this masala transports you to our kitchen. Marinate your main ingredient with this masala, crushed garlic, vinegar, and salt for a few hours, then simmer until fully cooked." -Barkha Cardoz

Chaat Masala

"This is one of our family favorites; it’s tangy, salty, savory, herbal, and just a little hot. This was one of Floyd's favorite masalas as well, and he loved to finish chaats and grilled dishes with a generous sprinkle of the masala and a squeeze of lime. It's a perfect finish to fresh fruit, crunchy veggies, grain-based salads and chaats, and anything else that needs an extra sizzle of flavor." -Barkha Cardoz

  • Size: 1.8 oz glass jar
  • Ingredients: Black pepper, Kashmiri chili, cumin, ginger, coriander, fennel, ajwain, mint, black salt, amchur, tamarind, hing
  • Tasting notes: Tart • Funky • Complex
  • Cooking: Chickpea and Apple Chaat

Goan Masala

"Every Goan family has a blend of spices they use for everyday cooking -- this was Floyd's. When our sons were young, we decided to leave out fresh chili peppers to cook milder curries of shrimp, chicken, and vegetables. Adding coconut milk makes this earthy curry creamy and full-bodied." -Barkha Cardoz

Kashmiri Masala

“When Floyd was 18, he traveled to India’s northernmost state of Kashmir. He had never tasted their mix of Kashmiri chili, ginger, and fennel before, but the combination quickly became one of his favorites. This aromatic masala gives beans, vegetables, lamb, chicken, and stewed potatoes new life. Cook with yogurt to meld the flavors together.” -Barkha Cardoz

Garam Masala

“Every chef has a top-secret recipe of spices they combine for their garam masala. This deceptively simple yet bright and aromatic blend was Floyd’s. Just before serving lentils, beans, vegetables, or meat, bloom garam masala with aromatics in ghee or sprinkle directly into the cooking pot to finish with fragrant, floral notes.” -Barkha Cardoz

Want more? Check out the Cardoz Kitchen Collection, which includes all six masalas, as well as six other spices that reflect the flavors of Barkha's family's kitchen and the ingredients that inspire her every day.

    Looking for more recipes? Find them at