Indian BBQ Seasoning

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When we say Indian BBQ, we don’t mean tandoori. We mean the delicious fusion (yeah, we hate that word too) that happens when you take core Indian cuisine flavors and combine them with American BBQ. This is a genuine culinary handshake between two great cuisines, creating a flavor like nothing else in your spice cabinet.

 

THE INSPIRATION

A few years ago, Chef Tony Reed went down a rabbit hole studying Indian cuisine — the regional curries, the masalas, the way a good kitchen builds a dish spice by spice. He kept coming back to chefs like Akshay Bhardwaj of Junoon, the three-Michelin-starred temple to modern Indian cooking in Manhattan.

In a Spiceology interview, Bhardwaj talked about what spice really means in his kitchen: "Maintaining a balance between all of the spices is so important. The spice blend is the building block of all of these dishes and gives each dish their subtle nuances."

That idea — spice as structure — is exactly what Tony wanted to bring to this blend.

 

KEY FLAVORS & INGREDIENTS

This blend opens with a savory backbone of onion, garlic, and ginger, the same aromatic trio that starts almost every great Indian dish. Garam masala brings warmth and fragrance. Tamarind supplies a sour, fruity tang. This ingredient is Indian cooking's alternative to vinegar, and it’s absolutely delicious. Next tomato adds richness and a touch of sweetness, while molasses granules and brown sugar bring that deep sweetness that defines Kansas City-style barbecue. Black peppercorns and cayenne layer in heat and punch. And mustard powder adds a bit of sharpness. This is an absolute flavor bomb.

 

HOW TO USE IT

This blend was built for the high heat of the grill and the depth of a smoker. But don’t sleep on its ability to join the roasting and sauteing conversation in the kitchen. 

Try it on:

  • Ribs & Pulled Pork — Rub on before a low-and-slow cook, or stir into your favorite BBQ sauce base for an instant Indian-spiced upgrade.
  • Chicken Wings & Thighs — Toss before roasting or grilling for a sticky, fragrant char.
  • Brisket — Apply as a dry rub for bark that tastes like nothing else at the cookout.
  • Burgers — Mix into the patty or dust on right before it hits the grill.
  • Roasted Vegetables & Paneer — Cauliflower, sweet potatoes, and paneer all take beautifully to these flavors.
  • Rice & Naan Bowls — Stir into rice or use as a dip base for naan to bring things back to their roots.

 

WHAT IT'S GOOD ON

Pork shoulder, brisket, ribs, chicken wings and thighs, burgers, cauliflower, paneer, sweet potatoes, rice bowls. Anywhere KC barbecue would go, this goes further.

 

FULL INGREDIENTS

Spices (including Mustard Seed), Molasses Granules (Cane Sugar, Cane Molasses), White Vinegar Powder (Maltodextrin, Distilled White Vinegar), Garlic, Onion, Salt, Tomato Powder, Tamarind Powder, Citric Acid.