Posted in Tandoori Hot Pot Customer Recipes

Tandoori style recipes originate from India, but they first arrived in the west during the 1950s, when western dignitaries visiting India were first introduced to the flavour, and brought the recipe home to make in the United States.  The traditional flavour is rich and complex, comprised of many different spices blended into a paste and roasted on the outside of the meat (usually chicken).  The chicken would cook inside a clay oven called a “tandoor,” and the result was a bright and spicy crispy skin on the outside, with beautifully tender meat on the inside.

Souptacular’s version of the Tandoori soup takes the guess-work – and indeed the WORK – out of making this flavourful a mildly spicy dish.  The spice combination is already prepared for you – so you can just add water or broth as a great way to start your own Tandoori Hot Pot. No other ingredients are required!

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The texture of this soup is smooth with a creamy texture of the added rice. This soup starts out rich and creamy, without extra effort from you!

However, many of out customers choose to modify their soups with minor variations that can make a big difference to your soup. You can add more of a particular spice, increase the heat, and add your own stock or meats (our soup is vegetarian). Each change will add to the character of your soup – and you can’t REALLY go wrong!

Tandoori Hot Pot with Potatoes and Celery

One of our customers, Evelyn explains how she makes Souptacular’s Tandoori Hot Pot:

When I cook this in the slow cooker…be sure to give it a good stir before you leave for work-if not the rice sticks together a bit. When I get home I add…

  • 1 peeled, and diced potato
  • 1-2 stalks of celery (finely chopped)

Continue to cook in the slow cooker for an additional 1/2 hour-45 minutes, then enjoy. This soup has TONS of ways to add to the flavor-but with Souptacular, less works just as well. Thanks, so much!

Serving Notes

This soup could feature as a starter course, or you could serve it accompanied with some naan or pita bread for dipping. For your more adventurous diners, consider adding some cayenne pepper to the table setting so they can adjust their heat as they like.