Base Gravies
The foundation of every great restaurant dish. Each gravy is slow-cooked, flavour-packed, and ready to become the backbone of your menu — or your private label product line.
Rogan Josh Gravy
Kashmiri origin. Deep red, warm whole spices, slow-cooked complexity. The base behind one of India's most globally recognised flavours.
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Makhani Gravy
Rich tomato-cream base. Mild enough for everyone, layered enough to be interesting. The world's most diplomatically successful gravy — now correctly labelled.
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Awadhi Korma Gravy
Cream, cashew, floral notes, slow-cooked. Mughal royal kitchens spent centuries perfecting this. We paid attention.
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Rajasthani Yogurt Gravy
Tangy, yogurt-forward, dry-region ingenuity. A cuisine built around making something extraordinary from very little. It succeeded.
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Onion Tomato Masala
The universal base. Every serious kitchen has a version. This is ours — and it took a while to get here. Worth every iteration.
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Red Gravy
Bold, vibrant, versatile. What you reach for when you want depth and colour without the complexity. Excellent for plating.
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Yellow Gravy
Turmeric-forward, gently spiced, broadly applicable. Mild enough to pair with almost anything. Quietly the most useful gravy in this list.
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Brown Gravy
Deeply caramelized onion base. Rich, slow, satisfying. The gravitas that takes three hours to build but keeps every night consistent.
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White Gravy
Cream and cashew, clean and delicate. Elevates everything it touches. The gravy for when you want refinement on the menu.
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Nihari Gravy
The overnight slow-cook. Deep, bone-marrow richness, heady spices. Delhi's legendary breakfast dish, now available without the 8-hour wait.
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Chap Masala Gravy
Smoky, spiced, direct. Made for seekh kebab, reshmi, and everything in between. The gravy your grill station has been looking for.
Request SampleA great restaurant dish takes hours
to make consistently.
We solved the consistently part.
Every chef knows the flavour. The challenge is replicating it on table 47 on a Tuesday night when the kitchen is backed up and the sous chef just called in sick. Our base gravies exist for that Tuesday. And every other day too.
Biryani
Two formats. One uncompromising recipe. Getting biryani right in a sealed pack is harder than it sounds — the rice can't go mushy, the spices can't flatten, the aroma has to survive. We spent considerable time on this.
Biryani (Tray)
Restaurant presentation, retail convenience. Layered, aromatic, portion-controlled. Ready for the chafing dish or the microwave without apology.
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Biryani (Pouch)
Long shelf life, uncompromised flavour. The engineering challenge we genuinely enjoyed solving. Makes the diaspora market very happy.
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Classic dishes, done properly. Not "inspired by" or "in the style of" — actually the dish, with the right ingredients, made the right way. Just without the 4-hour window you don't have.
Dal Makhani
Eight hours of slow-cooking, sealed in a pouch. The dish that's spent decades conquering menus on every continent — now available without rearranging your Tuesday.
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Rajma Masala
Red kidney beans, tomato gravy, Punjabi comfort. Simple, filling, deeply satisfying. The kind of food that reminds people of home regardless of which home.
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Shahi Chole
Chickpeas in a rich, tangy, deeply spiced gravy. "Shahi" means royal. The name was not chosen accidentally. High protein, naturally vegan.
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Aloo Masala
Potato and spice. Underestimated, universally loved, impossible to resist. Excellent standalone. Even better inside a paratha or a wrap.
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Paneer Butter Gravy
Cottage cheese in a rich butter-tomato sauce. The vegetarian centrepiece that needs no defending. Consistently the most ordered dish in Indian restaurants globally.
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Kadhai Paneer
Bell peppers, paneer, charred spices. Wok-cooked at high heat for a reason — that slight smokiness is not an accident. It's the dish.
Request SampleRice
Cooked, flavoured, and ready. Consistent grain-to-grain, batch-to-batch. Pairs with the gravies. Or just stands alone — a few of them have that right.
Biryani Rice
Par-cooked, spiced, layered for assembly. The right grain for the right dish — long, aromatic, perfectly separated. The companion your biryani deserves.
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Plain Rice
Cooked, clean, consistent. Excellent alongside any of the gravies or meals. Sometimes the right call is the uncomplicated one.
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Flavoured Rice
Lemon, cumin, or herb. Cooked and seasoned. An effortless upgrade for any plate — good enough to work as the main event.
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Multigrain Rice
Nutritious, varied in texture, genuinely interesting. For the health-forward market that doesn't want to sacrifice flavour for fibre.
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Butter Garlic Rice
Exactly what the name says. Comforting, slightly indulgent, consistently popular. There is no market where this doesn't sell.
Request SampleNoodles & Pasta
Yes, noodles and pasta. India has been doing Indo-Chinese fusion since the 1970s and showing no signs of stopping. We've also added Mac n Cheese — the market asked, we listened, and it turned out well.
Noodles
Indo-Chinese style. The fusion that India invented and refuses to apologise for. Punchy, saucy, and one of the country's most ordered takeaway dishes.
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Pasta
Italian technique, made in India, with Indian pantry proximity. Works better than you might expect. Consistent texture, clean sauce-hold.
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Pasta Sauce
Tomato-base, quality ingredients, no unnecessary additions. The sauce that lets the pasta carry itself. Available in bulk for food service.
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Mac n Cheese
We make Mac n Cheese. It is good. The global kids' menu market is large, the demand is consistent, and ours holds up. No further justification needed.
Request SampleChutneys & Sauces
The finishing touches. The things you reach for after the main dish is plated. Each one is made for flavour first — not filler, not shelf presence. Flavour.
Coconut Chutney
Fresh-ground coconut, mustard and curry leaf temper. South Indian classic, globally beloved, and one of the things that converts first-timers immediately.
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Chilli Sauce
Hot, clean, direct. The kind you put on everything without thinking about it. Consistent heat, honest ingredient list, no colour additives.
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Honey Sauce
Sweet, viscous, versatile. For glazing, dipping, or finishing. Works across cuisines because sweetness is fairly universal.
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Schezwan Sauce
Fiery, punchy, Indo-Chinese. The Schezwan sauce India makes is not the Schezwan sauce Sichuan makes — and it's become its own thing. A very popular thing.
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Tomato Ketchup
Because some things are universal. Clean tomato, balanced sweetness, no shortcuts on ingredient quality. The standard that actually meets the standard.
Request SampleParathas
Whole wheat flatbreads made the right way. No shortcuts on the folding, no compromises on the dough. Ready to eat — paired with a gravy, a pickle, or just as they are.
Plain Paratha
Unleavened whole wheat, rolled flat and cooked on the tawa. The utility player of Indian breads — pairs with everything from dal to chutney to a simple fried egg.
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Ajwain Paratha
Carom seeds folded into the dough. Slightly bitter, warmly aromatic, far more interesting than a plain paratha has any right to be. Aids digestion too, apparently.
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Layered Paratha
Laminated dough, multiple folds, satisfyingly flaky. The extra effort in the layers shows on the plate. The kind of paratha that makes you slow down and pay attention.
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Lachha Paratha
Spiral-layered, pull-apart flatbread. Made by folding oiled dough repeatedly until it forms distinct, separable rings. Satisfying to tear open. Even more satisfying to eat.
Request SampleMeal Combos
Complete plates, sealed and ready. Each combo pairs one of our curries with perfectly cooked rice — no assembly, no timing to manage, no gap between the kitchen and the table.
Rajma Masala with Rice
Red kidney beans in a thick Punjabi gravy, over rice. The combination that's carried a million working lunches. Hearty, complete, honest.
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Punjabi Shahi Chole with Rice
Chickpeas in a royal spice gravy, paired with rice. High protein, naturally vegan, a complete meal that travels well and eats even better.
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Dal Makhani with Rice
Eight hours of slow cooking, paired with its natural companion. The kind of meal that needs no sides, no garnish, no further explanation.
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Dal Tadka with Rice
Tempered lentils over rice. Clarified butter, cumin, chilli — and that specific sizzle when the tempering hits the dal. The sound of a good lunch.
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Kadhi Pakora with Rice
Gram flour dumplings in a tangy yogurt curry, over rice. Punjab's most comforting answer to the lunchtime question. Warming, sticky, deeply satisfying.
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Paneer Tikka Masala with Rice
Tandoor-kissed paneer in a smoky tomato gravy, paired with rice. A complete, no-sides-needed plate with serious flavour credentials.
Request SampleJain Meals
Formulated without onion, garlic, potato, or root vegetables. Every recipe here is Jain-certified — not approximated. Made properly for a dietary discipline that deserves to be taken seriously.
JAIN Gatte ki Sabzi
Gram flour dumplings in a spiced yogurt gravy — no onion, no garlic, no exceptions. Rajasthani resourcefulness applied to a strict dietary brief. It works very well.
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JAIN Upma
Semolina cooked with vegetables and spices, Jain-certified. Simple, nourishing, the kind of breakfast that starts the day properly without asking for recognition.
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JAIN Rice
Clean, cooked basmati. Jain-certified, universally applicable. The foundation that everything else in this range sits on. Does its job without drama.
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JAIN Pasta
Pasta formulated without onion or garlic, seasoned clean. Works considerably better than the compromise sounds. A Jain-certified option for a category that rarely offers one.
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JAIN Paneer Butter Masala
Cottage cheese in a tomato-cream base, formulated without onion or garlic. The richness survives the adjustment. The flavour doesn't apologise for it either.
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JAIN Salad
Fresh vegetables, Jain-compliant, properly dressed. No root crops, no concessions on texture or flavour. A Jain-certified option that doesn't taste like it's missing anything.
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JAIN Vermicelli
Fine wheat noodles cooked light, Jain-certified. Mild, satisfying, a quieter kind of comfort that earns its place on any Jain menu without demanding attention.
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JAIN Poha
Flattened rice with mustard, turmeric, and green chilli — without onion. A Jain-certified take on India's most democratic breakfast. Light, quick, genuinely satisfying.
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JAIN Dal Fry
Lentils tempered with green chilli and ginger, Jain-certified without onion or garlic. Punchy, clean, deeply satisfying. Proves the tempering matters more than the aromatics.
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JAIN Chola Masala
Chickpeas in a Jain-certified spice gravy — no onion, no garlic. All the boldness of the original, adjusted for the discipline. High protein, naturally plant-based.
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JAIN Jeera Rice
Cumin-tempered basmati, Jain-certified. The rice that makes everything around it taste better — quietly, consistently, without asking for credit.
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JAIN Pulao
Fragrant rice with vegetables, Jain-certified. Clean flavour, no onion or garlic, no compromise on the aroma that makes a pulao worth ordering.
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JAIN Peas Pulao
Basmati with green peas, tempered and Jain-certified. Proves simplicity is not the same as plain. Earns its place at any table without making a fuss about it.
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JAIN Moong Dal Halwa
Slow-cooked moong dal dessert, Jain-certified. Rich, ghee-laden, legitimately excellent. Worth every minute of the slow process. The dessert that ends a Jain meal properly.
Request SampleKorean Meals
Gochujang, kimchi, fermented depth, wok heat. Korean food has gone fully global and the demand is consistent. Retort-sealed and export-ready for any market that knows what Tteokbokki is — which is now most of them.
Kimchi Fried Rice
Fermented cabbage meets wok heat. Korean pantry staple, global comfort food — now available without the sourcing problem. Punchy, savoury, unapologetically bold.
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Tteokbokki
Chewy rice cakes in a spicy-sweet gochujang sauce. Korea's favourite street food — sticky, spicy, deeply addictive. The snack that became a global phenomenon.
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Bibimbap
Mixed rice with vegetables and gochujang. Order, colour, heat — in one bowl. Korea's most photogenic export, and one of its most genuinely satisfying dishes.
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Kimchi Ramen
Spicy noodle broth with fermented kimchi. The bowl that's made every timezone feel like 2am in Seoul. Now shelf-stable, no compromise on the depth.
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Gochujang Noodles
Wheat noodles in a gochujang base. Fermented chilli, garlic, serious umami depth. The noodle that has a strong opinion about itself — and is usually right.
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