Biryani Curries
Lentils – RTC/RTE
Rice – RTE Pilaf & Flavoured Rice
Ready to Eat / Ready to Cook

Ready-to-Cook / Ready-to-Eat Solutions

Our RTC/RTE portfolio is engineered for high-efficiency foodservice environments, enabling quick service with minimal prep without compromising on authenticity or depth of flavour.

These solutions are chef-curated, production-standardized, and ideal for institutional kitchens, QSRs, catering services, cloud kitchens, and meal kit providers.

Biryani Gravies & Components

which are expertly crafted biryani masala bases and supporting elements to build authentic regional biryanis at scale.
  • Biryani Curry Base – neutral aromatic masala compatible with most regional variants with addition of dry masala
  • Thalappakatti Biryani – shallot and pepper-dominant Tamil Nadu biryani base
  • South Indian Biryani – coconut- and chili-forward masala with curry leaf accents
  • Hyderabadi Biryani – rich tomato-yogurt base with saffron and whole spices
  • Donne Biryani – green masala base featuring coriander, mint, and green chilies
  • Dindigul Biryani – tangy masala specific to seeraga samba rice and short grain variants
  • Bombay Biryani – sweet-spicy profile with fried onion and subtle dried fruit notes
  • Thalassery Biryani – Kerala-style base with ghee, Malabar spices, and light sweetness
  • Mandi Base – Middle Eastern style biryani base with dry spice notes and stock finish
  • Culinary Stock – multipurpose stock for cooking or fortifying biryani and pulao
  • Salan – Hyderabadi-style sesame-peanut gravy designed as a biryani side

Lentils – RTC/RTE

authentic Indian lentil curries, kettle-cooked for homestyle flavour and commercial ease.
  • Dal (Yellow) – basic moong/toor dal cooked with minimal tempering
  • Chhole – hearty chickpea curry with caramelized onion and garam masala
  • Chana Masala – tangy tomato-forward black chana curry with roasted spice blend

Rice – RTE Pilaf & Flavoured Rice

Fully cooked, flavoured rice varieties with controlled grain integrity and moisture retention.
  • Plain White Pilaf – lightly seasoned long-grain rice, oil-separated for ease of use
  • White Umami Pilaf – neutral rice with MSG-free umami seasoning
  • Brown Rice – whole grain, pre-cooked for quick turnaround
  • Black / Wild Rice – visually distinct grain blend with chewy bite
  • Persian Rice Pulao – floral, slightly sweet rice with nuts and saffron
  • Yellow / Saffron Pulao – turmeric or saffron-tinted fragrant rice
  • Khichadi – comforting lentil-rice blend; available in plain, masala, or ghee variants

Ready to eat / Ready to cook

Fully cooked, flavoured varieties with controlled integrity and moisture retention
  • Dal Makhani – slow-cooked black lentils and rajma in a creamy, buttery base
  • Chhole Masala – Punjabi-style bold spiced version with onion-tomato base
  • Rajma Masala – red kidney beans in a rich gravy with subtle ginger and Kasuri methi
  • Dal Tadka – yellow dal with tempered cumin, garlic, and red chili oil
  • Haleem Grain Base – coarse grain-blend base ready for protein integration

Product Benefits & Technical Features

  • Formats: Ready-to-eat (RTE), Ready-to-Cook (RTC)
  • Shelf Life: 12-18 months (ambient)
  • Applications: Buffet service, airline meals, meal kits, tiffin services, Restaurant Kitchens, QSR builds, Catering Operations
  • Customization: Low-spice versions, dietary filters (no onion/garlic), grain/legume swaps
  • Packaging: Bulk pouches (1kg), portion packs (200–500 g), Blister packs for Dips & Sachets