Cardoz Legacy Masalas
Indian blends developed with Chef Floyd Cardoz and Barkha Cardoz. $1 donated for every jar sold.
- Regular price
- $66.99
- Regular price
- $71.94
- Sale price
- $66.99
- Unit price
- per
- Availability
-
$71.94 - Sale price
- $66.99
Why Burlap & Barrel?
Single origin spices sourced directly from small farms
Over 10,000 5-star reviews
These masalas bring restaurant-quality Indian spice blends into American home kitchens to make Indian cooking a snap! They’re perfect for beginners and expert cooks alike, whether you’re just dipping your toes into Indian cuisine or you already make your own dal on the daily. The blends were developed by celebrated chef Floyd Cardoz and his wife Barkha. Every blend is made from our single-origin spices, and all are salt-free aside from Chaat Masala.
$1 for every jar sold gets donated to charitable causes
RECIPES
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Thikki Puri & Mango Shrikhand Cannoli -
Chotpoti | Chickpeas & Potatoes with Tamarind Sauce, Pastry & Eggs -
Menchet Abesh (Ground Meat with Eggs) -
Masala-Spiced Kale Chips -
Chicken Enchiladas with Vindaloo Mole -
Green Tikka Masala Blue Corn Cake -
Vindaloo Bean Soup -
Vegetable Vindaloo -
Chickpea and Apple Chaat -
Paneer Green Tikka -
Pork & Bean Stew with Kashmiri & Garam Masalas -
Moong Dal with Garam Masala -
Goan Masala Shrimp Curry -
Salt Cod Stew with Fingerlings and Fennel
SOURCING
ABOUT CHEF FLOYD & BARKHA CARDOZ
We developed these 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
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