If you're looking for a spicy, crispy, smoky fish filet or chicken breast, then this is the seasoning for you. Dip your protein in butter, then thoroughly coat in seasoning. Cook in a med-high heat pan, flipping it only once until each side is dark and crunchy. Enjoy! Reminiscent of its euro-classical roots, this blend is delicate, herbaceous, mild.
Boxed Set Includes:
Spicewalla's founder Meherwan Irani's restaurants have been written up in the New York Times, Wall Street Journal, GQ, Food & Wine, Saveur, USA Today, and Bon Appétit, among others. Spicewalla harkens back to his roots in India. Every fall, while growing up, Meherwan's family would spend a whole week making their own dhansak masala from the freshest, hand-picked whole spices. They’d roast and grind it all themselves — a tradition he brought with him when he opened his first restaurant. When some local chef pals asked him where they could source fresher, superior spices in more manageable amounts for their kitchens, he jumped at the opportunity to share his passion for all things spice.