Smoked Tandoori Eggless Mayo

Description

Smoked Tandoori Eggless Mayo

TAYO Smoked Tandoori Eggless Mayo takes a condiment almost every Indian kitchen already understands — mayonnaise — and gives it a reason to stay on the table after the sandwich is made. The base is creamy and familiar. The difference is a warm, smoky tandoori spice that turns a plain spread into a flavour finish for burgers, rolls, grilled paneer, fries and snack platters.

This is mayonnaise you use on purpose, not only because you need something wet in a sandwich. It is mild enough for family tables, distinctive enough for a Friday burger night, and useful enough to double as a dip and a drizzle.

What it tastes like

The first impression is creaminess. Then smoked tandoori spice — warm, slightly earthy, gently spiced — without the harsh raw-masala taste that can overwhelm a spread. The heat stays mild so the mayo remains versatile. You taste food through it, not under it.

• Character: creamy, smoky, mildly spiced, savoury
• Texture: smooth, spreadable mayonnaise
• Heat: Mild — a flavour mayo, not a hot sauce

Why TAYO made an eggless tandoori mayo

Flavoured mayonnaise is one of the fastest ways to upgrade everyday food in India: sandwiches, burgers, kathi rolls, wraps, fries and party platters. An eggless recipe keeps the product usable across more tables. The tandoori note is the TAYO signature — familiar spice, smoked rather than shouted, built for spreading and dipping rather than for a spice tin.

No empty “premium” language. The product earns its place if it makes a sandwich or a snack plate taste finished.

Best with

• Club sandwiches, grilled sandwiches and toasties
• Veg, paneer and chicken burgers
• Kathi rolls, frankies, wraps and shawarma-style rolls
• Fries, potato wedges, nachos and snack platters
• Grilled paneer, mushrooms, corn and mixed vegetables
• Salad bowls, coleslaw and sandwich fillings
• Eggs on toast, pav and leftover tikkas

How to use

• Spread: Use generously on burger buns, sandwich bread and rotis. It replaces plain mayo and a separate spice layer in one step.
• Dip: Spoon into a bowl for fries, wedges, nuggets or crudités. Thin with a little yogurt or lemon if you want a lighter dip.
• Drizzle: Finish wraps, grain bowls and grilled vegetables.
• Mix: Fold into shredded vegetables for slaw, bind sandwich fillings, or toss with boiled potatoes for a quick salad.
• Marinate-adjacent: Coat paneer cubes or mushrooms lightly before a quick grill or tawa roast. Do not treat it as a long wet marinade; it is a finishing cream with spice.

Kitchen ideas

• Tandoori mayo burger: toasted bun, lettuce, tomato, patty or tikka, a thick layer of mayo.
• Roll night: spread on the wrap, add onion, cucumber and leftover grilled protein.
• Snack platter: fries, wedges and a bowl of this mayo in the centre.
• Quick slaw: cabbage, carrot, a squeeze of lemon and two spoons of mayo.

Pack and storage

• Net quantity: 280 g
• Format: inverted squeeze bottle
• Range: TAYO Originals
• Heat level: Mild
• Storage: Keep refrigerated after opening. Do not freeze. Use a clean nozzle and consume within the period stated on the pack.

TAYO — Spice it Up! Everyday creaminess, with a smoked tandoori finish.