Middle Eastern HORECA Foods
Mandi Paste
FORMATS
- 2KG HORECA Pack
Yemeni mandi spice paste – onion, green chilli, garlic, cooking oil and garam masala—warm spices, savory depth without heavy heat.
Ingredients:
Hollan Onion, Green Chilli, Ginger, Garlic, Cooking Oil, Salt, Garam Masala
Chef Uses:
- Mandi rice: Rub poultry/lamb with paste (20–30 g per 250 g meat), roast; cook rice in stock scented with a spoon of paste; serve together.
- Broths & gravies: Stir 30–50 g per portion into jus or stock to turn into mandi gravy.
- Grill glaze: Loosen 1:1 with oil/ghee; brush during the last 5–8 minutes on the grill.