Traditional Indian Curries

Traditional Indian Curry Bases

Crafted for authenticity, consistency, and operational ease, our Indian curry range covers key regional profiles across North, South, East, and West India.

Designed for commercial kitchens, catering operations, and cloud kitchens, these bases reduce prep time while delivering traditional flavour at scale.

All curry bases are kettle-cooked, standardized for flavour, and compatible with protein or vegetable additions.

They are available in multiple pack sizes and storage formats (ambient or chilled), with options for clean-label, vegetarian, and custom spice-level variants.

Base Curries

Foundational curries that support multiple dish builds, formulated for kitchen efficiency and consistent yield.

Tomato Makhani – smooth, buttery tomato base with Kasuri methi and mild spice
White (Cashew) Gravy – rich, nut-based gravy ideal for Korma-style or creamy North Indian dishes
Onion Tomato Gravy – versatile base with balanced acidity and sweetness
Hot 65 Sauce – South Indian-style spicy coating sauce for fried or sautéed applications
Yellow Gravy – turmeric-forward base with mild spice, ideal for lentils or vegetables
Brown Gravy – deep-roasted spice blend suited for biryanis, koftas, or Rogan-style dishes
Chopped Onion Masala – coarse masala mix with caramelized onions and whole spices
Chunky Chilli Paste – coarse chili-garlic blend for base enhancement or fusion applications
Tamarind Pulp – concentrated souring agent, filtered and ready-to-use for sambhar, rasam, and chutneys

The North Indian Range

Iconic North Indian gravies delivering depth, richness, and layered spice

Butter Chicken – creamy, mildly spiced tomato-based gravy with signature smokiness
Korma – rich, cashew- and yogurt-based gravy with aromatic spice blend
Smokey Makhan Wala – robust tomato-butter base infused with charcoal smoke essence
Tikka Masala – spiced onion-tomato base with a slightly tangy and creamy finish
Kadhai – coarse masala gravy with capsicum and bold whole spice profile
Handi – yogurt- and brown onion-based slow-cooked gravy with subtle earthy notes
Rogan Josh – Kashmiri-style red curry with fennel and dry ginger accents

Coastal Curries

Robust, regional curries inspired by India’s coastal belt, formulated for seafood, poultry, and lamb applications.

Pepper Masala – bold, pepper-heavy gravy with curry leaves and onion base
Coastal Malabar – coconut milk-based curry with tamarind and mustard seed tempering
Ghee Roast – intensely spiced, slow-roasted gravy with ghee and red chili paste
Udupi Sambhar – lentil-based South Indian curry with tamarind, vegetables, and ground spices
Chettinad – fiery Tamil Nadu-style curry with roasted coconut and stone-ground spices
Meen Moily – Kerala-style coconut curry with green chili and turmeric notes
Gongora – Andhra specialty with sorrel leaves, garlic, and chili-infused oil

Essentially East

Regional curry bases reflecting Eastern India’s distinct spice notes and cooking styles:

Kosha Mangsho – slow-cooked Bengali-style gravy with mustard oil and whole spices
Malai Curry – light cream and coconut-based curry with subtle sweetness
Railway Mutton – Anglo-Indian curry with balanced acidity, whole spices, and pepper
Shorshe (Sorcha) – mustard-forward curry base, pungent and earthy, traditionally paired with fish