Grilled pork tenderloin with tandoori spices from I Am From Here: Stories and Recipes from a Southern Chef (page 273) by Vishwesh Bhatt

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Accompaniments: Succotash; Eggplant with green pigeon peas; Corn korma; Potato raita; Sweet potato and peanut salad; Stewed turnip greens and roots with mustard seeds, ginger, and lemon; Kashmiri-style collards (Haaq)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute hot paprika for Kashmiri chili powder. Marinate pork tenderloin for six to eight hours.

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