The FC Masalas
Barkha Cardoz (center) with Burlap & Barrel founders Ori Zohar (left) and Ethan Frisch (right).
Meet our Masalas!
The Floyd Cardoz Masalas bring restaurant-quality Indian spice blends into American homes.
Our line of masalas was inspired by the late chef Floyd Cardoz and executed by his wife, Barkha. Through their restaurant work, the Cardozes had access to the freshest & most flavorful global spices. At that time, American grocery stores lacked such high-quality spice blends, so Floyd would whisk together small batches of their favorite masala recipes to speed up their at-home cooking, too.
In 2019, Floyd & Barkha began to create a signature line of masalas with Burlap & Barrel—a public benefit spice company. Then Floyd passed away from Covid-19. To honor his legacy, Barkha finalized the recipes & released our Goan, Kashmiri, and Garam Masalas in October 2020. Since then, we’ve added Green Tikka, Vindaloo, and Chaat Masalas to our collection.
All six masalas are staples in Barkha’s spice cupboard—and part of our mission to bring the celebratory joy and robust flavors of Indian cuisine into your home.
We hope you love them as much as we do!
Green Tikka Masala
Tasting notes: Herbal, Nutty, Savory
Chicken tikka was one of the most popular dishes at Floyd's famous restaurant Tabla, and it evokes strong emotions to this day. Floyd created it to give his guests a new chicken tikka, using curry leaves, ginger, garlic, and a little chili.
Cooking tips: Use as a rub or base in curries with coconut milk or yogurt. Finish with a little soy sauce, a squeeze of lime, and chopped onions.
Chaat Masala
Tasting notes: Tart, Funky, Complex
Chaat masala is one of Barkha’s must-have spice blends. It’s tangy, salty, savory, herbal, and just a little hot.
Cooking tips: Floyd use to love finishing chaats & grilled dishes with a generous sprinkle and a squeeze of lime. And Barkha can’t sit down to a plate of fresh fruit without it! Try a sprinkle on crunchy veggies, grain-based salads and chaats, and anything else that needs a sizzle of flavor!
Vindaloo Masala
Tasting notes: Spicy, Smoky, Powerful
Vindaloo is a Goan style of marinated cooking. Floyd's mum Beryl makes amazing vindaloo, and Floyd often made pork vindaloo for the Cardoz family whenever he craved his mum's food.
Cooking Tips: Marinate your main ingredient with this masala, crushed garlic, vinegar, and salt for a few hours. Then simmer until fully cooked.
Goan Masala
Tasting notes: Earthy, Pungent, Gingery
Every Goan family has a blend of spices they use for everyday cooking. This was Floyd's! To make it palatable for their young sons, the Cardozes left out traditional fiery chilies for a mild, aromatic result.
Cooking tips: Add with coconut milk for an earthy, creamy, and full-bodied curry.
Garam Masala
Tasting notes: Floral, Sweet, Aromatic
Every Indian chef has a top-secret spice recipe for their garam masala. This deceptively simple yet bright and aromatic blend was Floyd’s!
Cooking tips: Bloom with aromatics in ghee and pour over lentils, beans, vegetables, or meat just before serving. Or sprinkle directly into the finished dish.
Kashmiri Masala
Tasting notes: Fennel, Ginger, Aromatic
Floyd fell hard for India’s northernmost state of Kashmir & their mix of Kashmiri chili, ginger, and fennel. The combo quickly became one of his favorites!
Cooking tips: Add to stewed dishes, cooked down with yogurt, to bring it all to life!
Who’s ready to cook?!
