These pancakes are super easy to make, taste amazing and make a wholesome breakfast or snack. They're also a great way to introduce spices and flavor to young kids. 

INGREDIENTS

Unsalted butter for greasing the pan

2 ripe bananas 

3 whole eggs, whisked

1 cup rolled oats

1.5 tsp. Down the Road Spice Co. Chai Masala 

PREPARATION

1. In a medium bowl, mash the banana and then whisk in the eggs, oats and Chai Masala. 

2. Heat a bit of butter in a nonstick pan on medium-low heat (or 300 degrees on a griddle) until melted. 

3. Pour 1/4 cup batter into the pan and cook for 3 minutes or until golden brown. 

4. Flip and cook on the other side for ~1 minute until both sides are golden brown and pancake is cooked through. 

5. Repeat with remaining batter. 

6. Enjoy the pancakes by themselves or topped with berries, more banana or butter! 

Makes 8 pancakes.

Murgh makhani, or butter chicken, requires very little introduction. It was created in the 1950s at New Delhi's famous Moti Mahal as an ingenious way to use leftover tandoori chicken. It is now a restaurant mainstay globally and a favorite dish of many. I have spent the past few years perfecting my recipe and am excited to share it and hear what you all think!

INGREDIENTS

3 tbsp. unsalted butter, divided

6 whole cardamom pods

6 whole cloves

1 2-inch cinnamon stick 

3/4 large yellow onion, chopped

2 cloves garlic, chopped

1 serrano, chopped

1.5 in piece ginger, chopped

3 oz. tomato paste (preferably Italian tomato paste in a tube) 

2 tsp. Down the Road Spice Co. Garam Masala 

1 tsp. turmeric powder

2 tsp. coriander powder

1/2 tsp. cumin powder 

1/2 tsp. cayenne powder/Indian chili powder 

16 oz. heavy whipping cream with 1 tbsp. set aside

1.5 lbs. grilled boneless, skinless chicken thighs (see tandoori chicken shortcut below), cut into bite-sized strips

1/4 cup water

2 tsp. kasoori methi leaves, powdered

PREPARATION

1. Melt 2 tbsp. butter on medium heat in a heavy bottomed pot. Once butter is foamy and melted, add cardamom, cloves and cinnamon stick. Sauté until fragrant. 

2. Add onion, garlic, serrano and ginger to butter and cook, stirring frequently, until onions are translucent but not brown. 

3. Add tomato paste, stir to combine and cook for 2-3 minutes until tomato starts to turn brick red. 

4. Add garam masala, turmeric, coriander, cumin and cayenne – stir well to incorporate. 

5. Add cream, stir well and cover. Bring gravy to a boil and then turn to low and simmer for 10 minutes. 

6. Once the gravy is ready, remove from heat, cool completely and blend in a blender or with an immersion blender. 

7. Return blended gravy to pan and add water. Bring to a boil and then add chicken, kasoori methi and remaining 1 tbsp. butter. 

8. Simmer for another 2 minutes to incorporate all flavors. 

9. Garnish with a swirl of cream, kasoori methi and/or cilantro and serve. And enjoy!

TANDOORI CHICKEN SHORTCUT

Mix 1 cup of whisked yogurt (preferably full-fat Greek) with 1 tbsp. apple cider vinegar, 2 tbsp. olive oil, 2 tbsp. fresh lime juice, 1.5 tsp. salt and 1/2 tsp. each of turmeric, cayenne, cumin powder, Garam Masala, ginger powder, black pepper and garlic powder. Marinate 1.5 lbs. of boneless, skinless chicken thighs for up to 4 hours, but at least 30 minutes. Grill until lightly charred and cooked through.

Given our Kentucky roots, we had to experiment with a bourbon cocktail and we are unequivocally glad we did! A Chai Masala simple syrup lends warm spice, depth and sweetness to the bourbon and milk, giving this cocktail balance and richness. It's a perfect drink for warm summer nights around a bonfire.

INGREDIENTS

1 oz. Chai Masala simple syrup (recipe below)

2 oz. bourbon

4 oz. whole milk

Ice

Cinnamon sticks/bark and star anise for garnish (optional)

PREPARATION

1. Add all ingredients except ice into a cocktail shaker and shake vigorously for 30 seconds.

2. Add ice to cocktail shaker, replace cap and shake again for 30 seconds until milk punch is cold and frothy.

3. Pour over ice in a lowball glass and garnish with cinnamon and star anise, if using.

CHAI MASALA SIMPLE SYRUP

1. Heat 1/2 cup sugar, 1/2 cup water and 1/2 teaspoon Down the Road Spice Co. Chai Masala in a saucepan over medium heat until sugar is dissolved.

2. Remove from heat and let cool completely.

3. Strain simple syrup. Any remaining syrup will keep in the fridge for up to a week.

This one's a no-recipe, recipe! Whisk up 2 eggs with some chopped-up cilantro and a sprinkle of Down the Road Spice Co. Garam Masala. Throw in some cheese if you like, tomatoes are delicious too. Cook that omelette to perfection and then top it with whatever you fancy - I like avocado, more cilantro chopped spinach and hot sauce!

Few things beat a classic, simple Italian marinara - but our amped up version with our Garam Masala and a tiny splash of cream gets close! The warm spices in the Garam Masala give the marinara a light-ragú quality that adds a bit of richness to the pasta and pairs perfectly with a glass of Barolo.

INGREDIENTS

1 lb. cooked pasta

2 tbsp. good quality 100% extra-virgin olive oil

6 cloves of garlic, smashed

1 28-oz. can of San Marzano or Bianco DiNapoli tomatoes

1/2 tsp. red chili flakes

1/4 tsp. Down the Road Spice Co. Garam Masala

3-4 basil leaves

2 tbsp. heavy whipping cream

PREPARATION

1. In a heavy-bottomed pan, heat olive oil on medium heat. When the oil starts to shimmer, add the garlic and swirl for 30 seconds, taking care that the garlic doesn't burn.

2. Add tomatoes and crush with a wooden spoon if they were whole.

3. Add red chili flakes and Garam Masala - stir to combine.

4. Add basil, stir to combine and cover pot with lid. Simmer for 20 minutes.

5. Once sauce is ready, remove basil, add cream, simmer for another 4-5 minutes and toss with your pasta of choice. Garnish with additional basil and/or parmesan and serve.