Tandoori
Tandoori isn’t a single spice — it’s a story
A warm, smoky blend born in North India, designed for clay ovens (tandoors) and big flavors.
Traditionally, it brings together spices like cumin, coriander, garlic, ginger, paprika or Kashmiri chili , and is often mixed with yogurt for marinades that tenderize and perfume food from the inside out.
But tandoori doesn’t stop at savory
Roasted carrots, cauliflower, or mushrooms
Tandoori-spiced butter for grilled seafood
Even in pastry: think tandoori shortbread, spiced honey cakes, or chocolate truffles with a whisper of chili and smoke
It’s bold, earthy, and nostalgic — the kind of blend that carries heat, color, and memory all at once.
Apply for a wholesale account to benefit from special conditions.
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Shipping & Questions
Shipping & Questions
Orders ship from our shop at 104 Avenue B in New York. Questions about an order, or looking for something you don't see? Email info@sos-chefs.com or call 212.505.5813.
Sourced, not ordered
Every jar chosen by Atef herself — Nepalese timut pepper to Iranian blue salt.
Packed locally
Filled by hand in the same room the city's chefs shop in.
A chef's best friend
Thirty years of "Yes, Chef" — white truffles flown anywhere, on request.
Every ingredient has a story
Where it grew, who grew it, and exactly what to do with it.
I created SOS Chefs in 1996, a small wholesale business with only a few items. It grew organically into hundreds of carefully chosen products, always keeping quality, efficiency, and originality at its heart.
Atef Boulaabi — Owner, SOS Chefs
Need to order in bulk?
Apply for a wholesale account to benefit your business
