I never thought that it was possible…restaurant quality Indian dishes like Chicken Tikka Masala, Palak Paneer, and Channa Masal. straight from the microwave. We’re talking portions that when removed from the plastic tray, lose all appearances of being remotely associated with a pre-prepared meal. Robust spices, authentically sourced ingredients, and flavor that’s nothing but full bodied, wholesome, and homemade.
Tasting these dishes made me wonder what the inspiration was behind Tandoor Chef. It all started in the early 1970’s with Bhagwati Amin’s passion for sharing the cuisine and culture of her homeland serving up her signature dishes to friends and neighbors. Soon, small Indian store owners carried her precooked meals. She worked nights and weekends to meet demand. Many suggested she open a restaurant, but she knew better. Running a successful restaurant required even more of a time sacrifice…something she was unable to do as mother of a large family.
In 1977, Mrs. Amin and her husband opened what is now Deep Foods producing a full line of Tandoor Chef frozen appetizers, entrées and side dishes. Today the Tandoor Chef brand remains a family affair, now in its second generation still experimenting in the kitchen dreaming up new entrées to continue mixing up the menu every once in awhile.
Tandoor Chef not only goes above and beyond with food but offers suggested wine pairings for each dish…a challenging endeavor for Indian food.
Photo courtesy of Tandoor Chef. Coverage made possible by participating in a sponsored tasting.