Vadouvan is a dry curry blend that evolved from French colonial rule of Pondicherry, India. The French additions of shallots and garlic (used sparingly or absent in very traditional Indian blends) make it a pungent and satisfying version of an Indian masala. This delicate yet assertive blend is trendy right now in U.S. cuisine!
Try mixing with yogurt to marinate chicken or fish, or toss with carrots and a bit of honey and salt to roast in the oven. Also great for potato salad, egg salad, dressings and more.