Imagine bright, crisp carrots and radishes pickled in a sweet but spicy brine that take just minutes to prepare. That’s what this recipe is all about. I love using multicolored carrots, as the colors intensify over time. Instead of the typical pickling spices, I infuse Indian flavors into these vegetables. The bold coriander seeds are a perfect match for the deep barbecue flavors of the tandoori masala powder. Both the seeds and the spice mix can be found in specialty-food shops and online.