Bengal Masala Rub by Tom Douglas, 3.5-Ounce

Item was shipped promptly. Delicious rub for lamb chops; one of my kitchen staples and loved by all!

This stuff is awesome. One of the best seasonings I’ve used.

Just made homemade pizza yesterday and set this spice out to sprinkle on the slices. All 7 of us, including a 6 year-old, thought it was really good. Highly recommended.

I decided to give Murgh or Paneer makhani (butter or cheese chicken) a try at home.Without hunting down an Indian market I ordered this instead based on reviews.I used ingredient list (mostly) from the New York Times recipe and improvised the rest or left them out. For example, in lieu of paneer which I could not find I found that Mexican Panela works as well.My husband, who if it’s not Hungarian cuisine is mostly disinterested, came down to investigate. What’s that? Butter chicken. Do you want to try some? Yes. He ate the pot <— TRUE STORY. and he ate the second pot I made the next day. I had some beautiful jasmine rice and saffron from Dubai that I was willing to use but nope… I had to use the saffron in some “uncle bens”. Seriously? Apparently it’s a “thing” in many families. Since I don’t eat rice, I did it.The bengal spice gave me all the flavors I was looking for.New favorite for my family.

Been using this spice mostly for lamb for years. It's a bit pricey here, but I didn't want to travel far to the other place where I brought this before.

I am not sure how Bengali this spice mix is, but everything I have cooked with this has turned out amazing

We have used this on chicken, and ribs. Both excellent. Rub generously the night before, wrap tight, remove from fridge a couple of hours before smoking. I smoked at 250* for 4-5 hours. No need for any other sauces. Rated value a 3 because there is only enough for 4 generous rubs.

These "Rub with Love" flavors are habit forming. We started with the Salmon rub and now we have a cupboard full. .