Tamarind-Jaggery Barbecue Sauce

Description

Tamarind-Jaggery Barbecue Sauce

TAYO Tamarind-Jaggery Barbecue Sauce is barbecue written from an Indian pantry. Instead of a generic smoke-and-sugar profile, it starts with tamarind tang and jaggery sweetness — flavours already understood in chutneys, chaat and home cooking — then builds a sticky glaze for grills, wings, roasted vegetables, burgers and tandoor-style plates.

This is an Originals cooking sauce with a grill job. Brush it on. Toss with roasted cauliflower. Use it as a dip. Let it reduce in a pan. It should taste like barbecue that belongs next to paneer tikka as easily as it belongs next to a burger.

What it tastes like

Tamarind gives the sour edge that keeps the sauce from being only sweet. Jaggery gives a deeper, rounded sweetness than white sugar alone. Warm spice and a light smoky note sit behind that. Heat is Mild to Medium: enough to notice, not enough to turn a family grill into a hot-sauce exercise.

• Character: tamarind-tangy, jaggery-sweet, warm spice, light smoke
• Texture: glossy, brushable barbecue sauce
• Heat: Mild to Medium

Why tamarind and jaggery instead of a copycat BBQ

India does not need another bottle that only imitates a foreign barbecue label. It needs a glaze that makes sense with tandoor, tawa, oven and monsoon snack cooking. Tamarind and jaggery already do the sweet-sour work in Indian condiments. This sauce puts that work on grilled food.

Best with

• Tandoor and barbecue grills
• Wings, paneer tikka, mushroom skewers and soya chunks
• Roasted cauliflower, potatoes, sweet potato and corn
• Burgers, pulled sandwiches and toasted pav
• Pizza, loaded fries and snack platters
• Tawa-grilled vegetables and leftover roast

How to use

• Glaze: Brush in the last 3–5 minutes of cooking. Fruit sugars and jaggery can catch if left on high heat for too long.
• Toss: Roast vegetables until almost done, toss with sauce, return to the heat briefly.
• Dip: Serve warm or at room temperature with fries or skewers.
• Pan sauce: Deglaze a pan with a spoon of sauce and a splash of water after grilling.
• Burger: A line on the bun instead of ketchup when you want sweet-sour smoke.

Kitchen ideas

• Cauliflower roast: florets, oil, salt, roast, toss with sauce, roast five minutes more.
• Paneer skewers: grill first, glaze at the end, lime on the side.
• Monsoon snack: potato wedges and this sauce as a dip.
• Sandwich: toasted bread, leftover grilled protein, onion, barbecue sauce.

Pack and storage

• Net quantity: 300 g
• Format: squeeze bottle
• Range: TAYO Originals
• Heat level: Mild to Medium
• Storage: Store in a cool, dry place. Refrigerate after opening and use within the period stated on the pack.

TAYO — Spice it Up! Barbecue with an Indian sour-sweet backbone.