Marinades

marinades

No additives, GMO Free, Gluten Free, ISO 22000:2005 Certified, Halal Certified

Marinades are probably one of the most important ingredients in cookouts – a good marination will result in the preparation being tender and flavorful. Marinades can be acidic (made with ingredients such as lemon juice or vinegar) or enzymatic (made with ingredients such as pineapple or ginger). In addition to these ingredients, marinades often contain oils, spices and herbs for further flavoring.

Besides the essential ingredients, Indian marinades like Tikka Marinade, Tandoori Marinade and Kebab Marinade also have a generous mix of spices. Our blend of ingredients, that go into creating fine marinades, shows our love and passion that we have for food…all home-made recipes…all true to the Indian Soul!

Indian

  • – Hyderabadi Green Marinade
  • – Kashmiri Marinade
  • – Kebab Marinade
  • – Malai Tikka Marinade
  • – Tandoori Marinade
  • – Tikka Marinade

Asian

  • – Honey, Soy & Garlic Marinade
  • – Smokey BBQ Marinade

Mediterranean

  • – Shawarma Marinade
  • – Shish Taouk Marinade

Packing Sizes

  • 250 g Glass Jars
  • 350 g Glass Jars
  • 1 Kg Pouch
  • 2.25 Kg Bag
  • Other custom sizes

Make your own Marinade

If you want to save that trip to the store and make your own marinade, here is how you can do so quickly.

Ingredients

1 – An acidic liquid to work as a tenderizer – About 2 tablespoons of Vinegar or 4 tablespoons of Lemon juice, Orange juice or Wine.

2 – Flavoring Agent – Any herbs, spices or seasonings that you like. A handful of roughly chopped basil, cilantro or mint is a good choice. You can also add a few cloves of crushed garlic if you want.

3 – Olive Oil – About half a cup should do. This will act as the base of the marinade.

4 – Salt – 1 teaspoon

Preparation

1 – Add all the ingredients in a blender and mix well.

2 – Cover the meat or the veggies with the marinade making sure all surfaces are covered and let it rest in the fridge. Use a non-reactive container like glass or Tupperware.

3 – The marination time varies for different food items from about 30 minutes (veggies/seafood) to a few hours (chicken/lamb).

4 – Discard the marinade once used.