Who doesn’t love a good curry? In our experience, the answer is “basically no one,” though if that person is you … we respect your tastes. For everyone else, Bombay Curry-ish might just be the seasoning you’ve been looking for your entire life. This spice blend relies on classic Indian flavors such as turmeric, coriander and fenugreek, and makes the perfect accompaniment to chicken curry, coconut curry, vegetarian curry and more.
Medium heat, robust but balanced spice flavors, tangy and earthy notes all combine for a balanced flavor and a versatile rub. We like to say this fusion curry blend is a like a journey, a carnival that offers different flavor notes at different times. After all, why should dining ever be a one-dimensional experience? We contend it shouldn’t have to be, and with Bombay Curry-ish at your side, it isn’t.
KICKED UP POTATOES
Brenda Murphy –
Husband was starting the same old potatoes for the bbq. Not that I mind. He’s an amazing cook! He started off with skin-on red potato chunks, then added a bit of sea salt, freshly ground pepper, diced yellow onion and generous helping of butter. Then came the good stuff! He lightly coated and tossed the potatoes with the most heavenly curry we have ever tasted, wrapped it all up in tin foil and set it on the bbq! He just received it in the mail from an amazing, generous friend. What a treat! We cannot wait to try the other rubs. Thank you so much, John!
Fantastic on cauliflower
I do a keto diet these days so finding good seasonings for vegetables is important. This seasoning is absolutely amazing on roasted cauliflower (olive oil, bombay curryish seasoning, Parmesan cheese, pecans, red pepper flakes for more heat) keep up the good work!
Randy Price –
I coated some shrimp with the curry blend, sautéed them, then added some egg noodles and cilantro. The seasoning was powerful enough to flavor the noodles just from what was on the shrimp, very good.
George Campbell –
I split a whole chicken in half, mixed some of the Bombay Curry-ish with oil and smeared it under the breast skin, then sprinklered a nice coating all over the bird and cooked it in the Egg indirectly at 350 degrees. When I pulled it out of the Egg I got hit with this amazing aroma. I loved the flavors it brought to the chicken without overpowering it. But the skin…OMG
Vegetables and seafood
Karen Morgan –
I really like that these rubs are formulated without sugar. I especially enjoyed the Bombay Curryish. I tried it with vegetable dishes and seafood and really enjoyed the complex blend of spices that is reminiscent of curry without actually being curry.