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With Love & Masalas Cookbook
With Love & Masalas Cookbook
With Love & Masalas Cookbook
With Love & Masalas Cookbook

With Love & Masalas Cookbook

30+ Indian home-cooking recipes featuring our masalas, written by Barkha Cardoz.

$14.99
$14.99
$14.99

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Culinary entrepreneur Barkha Cardoz warmly welcomes home cooks of all abilities with her debut book, With Love & Masalas: Everyday Indian Recipes from My Kitchen to Yours. Pair it with our Cardoz Masalas for the total package!

Sharing over 30 recipes treasured in the Cardoz family home, Barkha guides readers through creating satisfying, full-flavored dishes for busy weeknight dinners and celebratory feasts.

Each recipe — from aromatic curries to chewy breads to super-fresh chutneys — is peppered with friendly instructions that instill fun and confidence into each step. Divided into meat and fish dishes, vegetarian dishes, rice and dal, chutneys, breads, desserts, and beverages, the cookbook shares how to mix and match dishes into one dynamic spread. Many are naturally vegetarian, vegan, and gluten-free. All are marked with Barkha’s personal heat index — the spiciest recipes are only moderately spicy.

Many recipes (but not all!) feature Barkha’s signature masalas, developed with her late husband, the renowned chef Floyd Cardoz. They add tons of flavor and fragrance while shortcutting flavoring and cooking times. Like her warm and welcoming spice blends, With Love & Masalas is a companion for home cooks looking to simplify weeknight dinners or spice up special occasions.

Photo credit: Lauren Volo

Goan Masala - 1.8 oz glass jar
Goan Masala - 1.8 oz glass jar

Goan Masala - 1.8 oz glass jar

Every Goan family has a blend of spices they use for everyday cooking — this earthy, full-bodied masala was Floyd's. This blend turns vegetables and protein into an elegant, mild dish in minutes.

Quick start tips: Use with coconut milk to make mild, creamy curries of shrimp, chicken, tofu and vegetables. Or fold with mayo into chopped eggs for a transportive egg salad.

Recipes: Salt Cod Stew with Fingerlings and Fennel, Goan Masala Shrimp Curry

Ingredients: Turmeric, black pepper, cumin, cinnamon verum, ginger, cloves

Kashmiri Masala - 1.8 oz glass jar
Kashmiri Masala - 1.8 oz glass jar

Kashmiri Masala - 1.8 oz glass jar

When Floyd was 18, he traveled to India’s northernmost state of Kashmir. He had never tasted their mix of Kashmiri chili, ginger, and fennel before, but the combination quickly became one of his favorites. This blend is also known as rogan josh masala.

Quick start tips: Use to cook beans, vegetables, lamb, chicken and stewed potatoes. Add yogurt during cooking to meld the flavors together. Or sprinkle over roasted breakfast potatoes and serve with cooling crème fraiche or mayo.

Recipes: Pork & Bean Stew with Kashmiri & Garam Masalas, Spiced Leg of Lamb with Nutty Israeli Couscous

Ingredients: Kashmiri chili, coriander, ginger, fennel, cinnamon verum, turmeric, cinnamon leaf, black cardamom, yellow cardamom, mace, cloves

Vindaloo Masala - 1.8 oz glass jar
Vegetable Vindaloo

Vindaloo Masala - 1.8 oz glass jar

Vindaloo is a style of marinated cooking that uses chilis, garlic and vinegar. Floyd's mum Beryl makes amazing vindaloo, and she shared her recipes with her kids. 

Quick start tips: Marinate your main ingredient with this masala, crushed garlic, vinegar, and salt for a few hours, then simmer until fully cooked. Or stir into simmering beans for earthy umami flavor.

Recipes: Vegetable Vindaloo, Vindaloo Bean Soup, Chicken Enchiladas with Vindaloo Mole

Ingredients: Garlic, black pepper, Kashmiri chili, turmeric, cumin, sweet paprika, smoked paprika, cloves, cinnamon verum

Chaat Masala - 1.8 oz glass jar
Chaat Masala - 1.8 oz glass jar

Chaat Masala - 1.8 oz glass jar

This blend is tangy, salty, savory, herbal and just a little hot. This was one of Floyd's favorite masalas — and he loved to finish grilled dishes with a generous sprinkle and a squeeze of lime. 

Quick start tips: Sprinkle on for a perfect finish to fresh fruit, crunchy veggies, grain-based salads and chaats, and anything else that needs an extra sizzle of flavor. Or fold into smashed avocado for fast and full-flavored guacamole.

Recipe: Chickpea and Apple Chaat

Ingredients: Black pepper, Kashmiri chili, cumin, ginger, coriander, fennel, ajwain, mint, black salt, amchur, tamarind, hing

Garam Masala - 1.8 oz glass jar
Pork and bean stew with kashmiri masala

Garam Masala - 1.8 oz glass jar

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Every chef has a top-secret recipe of spices they combine for their garam masala. This deceptively simple yet bright and aromatic blend was Floyd’s.

Quick start tips: Bloom with aromatics in fat (ghee, oil or butter) and pour over lentils, beans, vegetables or meat just before serving, or sprinkle directly into the finished dish. Sprinkle over a latte or stir into hot cocoa for a sweet, gingery pop. Also wonderful in apple and peach desserts!

Recipes: Pork & Bean Stew with Kashmiri & Garam Masalas, Moong Dal with Garam Masala

Ingredients: Cinnamon verum, star anise, bay leaf, black cardamom, yellow cardamom, mace, cloves

Green Tikka Masala - 1.8 oz glass jar
Paneer Green Tikka

Green Tikka Masala - 1.8 oz glass jar

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Chicken tikka was one of the most popular dishes at Floyd's famous restaurant in Manhattan, Tabla. He created the dish to give his guests a new chicken tikka that was different from the typical red tandoori style, using curry leaves, ginger, garlic, and a little chili.

Quick start tips: Use as a base in curries with coconut milk or yogurt. Finish with a little soy sauce, a squeeze of lime and chopped onions. Or rub proteins before roasting, baking or braising.

Recipes: Paneer Green Tikka, Green Tikka Masala Blue Corn Cake

Ingredients: Garlic, black pepper, cumin, curry leaves, ginger, Cobanero chili

SOURCING

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ABOUT BARKHA CARDOZ
Barkha is the founder of Cardoz Legacy LLC, the co-creator of the Cardoz Masalas, and the co-founder of The Young Scientist Foundation. Barkha received her culinary training in Mumbai at The Institute of Hotel Management, where she met her husband, the late chef Floyd Cardoz. Barkha worked alongside Floyd at their beloved New York City restaurant Paowalla (which later became The Bombay Bread Bar), supervising operations and supply. In 2020, she launched a collection of signature Floyd Cardoz Masalas in partnership with Burlap & Barrel and in honor of Floyd’s legacy. They are an extension of her kitchen—each an iteration of a spice blend Floyd and Barkha developed and used at home to make dinnertime easier. Barkha is working on several new projects, including a Masala Chai with The Art of Tea. With Love & Masalas is her first book. Learn more about Barkha at CardozLegacy.com

ABOUT CARDOZ LEGACY
Cardoz Legacy LLC celebrates the food, flavor, and fun of India's culinary heritage. Founded in 2020 by Barkha Cardoz after the 2020 death of her husband, the renowned chef Floyd Cardoz, Cardoz Legacy offers the chef-driven guidance Floyd instilled in professional kitchens to home cooks through friendly, accessible recipes and a growing line of vibrant, versatile masalas. Through events, social media, and her new book, Barkha teaches cooks of all levels to combine fresh ingredients, a bold spice pantry, and a lot of love into warm and welcoming dishes.


how do we compare? Supermarket Icon Supermarket Fair Trade Icon Fair Trade
Heirloom Spices Yes No No
Fair Prices for Farmers Yes No Depends on global commodity price
Time in Storage None. We import spices at harvest Up to 10 years At least 1 year
Flavor Profile Intense & fresh Stale & bland Inconsistent
Knows Farmers Names Yes No Unlikely
Customer Service Fast responses from real people! No There might be a 1-800 number?
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