We engineer the gravies, sauces, marinades and ready bases that make every kitchen run consistently — without the chef-dependency, the wastage, or the long prep lines.
Restaurant-grade · 12 month shelf
From base gravies and marinades to frozen snacks and ready-to-eat curries — every product is built for commercial kitchens, not retail shelves.
Rich and flavourful base gravies crafted to simplify professional cooking. Designed to maintain authentic taste while saving time in food preparation. Every base is built around a measurable spec — pH, salt, brix, heat — so what arrives at outlet #1 is what arrives at outlet #40.
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A versatile range of sauces developed for consistency, flavour, and convenience. Ideal for restaurants, food brands, and large-scale food production. Cooked in 800-litre steam kettles and lab-validated for viscosity, acidity and salt.
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Fully cooked curries prepared with carefully selected ingredients and traditional recipes. Convenient, delicious, and ready to serve in minutes. Retort-processed for 12-month ambient stability — no freezer, no preservatives, no compromise on taste.
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Classic Indian sweets made using authentic methods and quality ingredients. Perfect for quick serving without compromising traditional taste. Slow-cooked in kettles, portion-controlled, and packed for 12-month shelf stability.
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Convenient instant mixes that help prepare traditional dishes quickly and effortlessly. Just add a few ingredients and enjoy authentic flavours. Granulometry-controlled and moisture-tested for predictable hydration every time.
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Delicious frozen snacks prepared for quick cooking and consistent taste. Ideal for households, restaurants, and quick-service food businesses. Individually quick-frozen at –40°C to lock texture, colour and flavour.
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Fresh vegetables processed and frozen to retain nutrition, colour, and flavour. A reliable solution for convenient and year-round availability. Individually quick-frozen within hours of harvest — zero shrinkage, zero waste, zero seasonality.
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From light coatings to extra crunch, our breading solutions are designed to elevate taste, texture, and visual appeal. Coated, battered, and breaded in-line under controlled humidity to lock in crunch through long hot-holds and reheat cycles. Includes a dedicated export-ready line built to global compliance specs.
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From classic regional tastes to global flavour profiles, our marinades are crafted for consistency, convenience, and impact. Wet and paste marinades batched in temperature-controlled mixers to lock viscosity, acidity and oil-binding spec across every kettle run.
Explore RangeWe don't replace your chefs — we replace the part of the kitchen that breaks. Our bases, sauces and ready preps are built to the spec a head chef would have written, then manufactured the same way every single batch.
Direct from origin, lab-tested per batch. Same tomato variety. Same chilli heat. Same oil profile — always.
Bhuna, sautéed and reduced in steam-jacketed kettles — the way a head chef cooks at home, just at 800 litres.
Retort or IQF. Every pouch carries its batch lot — so your central kitchen can audit any meal, back to its barrel.
A line cook with two weeks' training plates the same dish a chef of ten years would. Service starts on time. Every time.
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If you run a kitchen, you already know. The taste shifts when the head chef takes leave, food cost climbs each quarter, and scaling a hit dish across outlets is a constant fight.
Hand-tuned masala, three cooks across three shifts. Customers feel the swing — even when nobody says it.
Every base is lab-tested to within ±2% spec on salt, pH, brix and heat. The masala that left our kettle on Monday tastes identical to Friday's.
Consistency built-inTomato at ₹30 in June, ₹120 in September. Your menu price can't move that fast.
Fixed-price contracts on every base. We absorb the seasonal volatility — your margins stay flat, your menu stays priced.
Predictable costsRecipes lived in his head. Now they're walking out the door.
Our R&D holds the spec. A line cook with two weeks' training plates what a 10-year chef would. Your kitchen is no longer one person.
Zero key-person riskOver-ordered onions, pre-marinated chicken nobody finished. Margin you can see, evaporating.
Vacuum-sealed, pre-portioned pouches. No bulk prep. No spoilage between shifts. Wastage on our base products drops to under 2%.
Cut wastage 80%Same SOP, same supplier, same training — three different plates land on the table.
Outlet #1 and outlet #40 plate from the same factory batch. Identical taste, identical heat, identical look. Even a guest can't tell.
Scale without driftOnion paste, ginger-garlic, base gravies, tempers. Lunch rush starts before lunch is ready.
The 80% of cooking that takes hours is already done. Your line opens a pouch, finishes with fresh aromatics, plates. Service starts on time, every time.
Cut prep 6h → 30minYou're paying for cooking time, prep labour and rising fuel — three times a day, every day.
We cook your base in 800-litre steam kettles, then ship it cold. Your kitchen burns 60% less fuel per cover, and prep manpower drops by a third.
−60% kitchen fuelNo measurement, no spec. Just “tastes about right.” Until one day it doesn't — and the review hits before you do.
pH, salt, brix and microbiological tests on every batch. Each pouch carries a lot ID — traceable back to the day, the kettle and the raw material it came from.
FSSAI & HACCP auditedOur founding team has spent twenty years in commercial kitchens — F&B operations, central kitchens, hotel pre-opening teams. We build the things we wished we had then.
Audited monthly. Every batch traceable to its raw lot.
Frozen pouch to plated dish. Your line cook can do this in week one.
Lock food cost for 6–12 months. We absorb the seasonal volatility, not you.
Bring your signature dish — we'll productize it. Your taste, our consistency.
Reduction in monthly food cost variance after switching to Indus base gravies.
We rolled out across nine outlets in seven weeks. The food review scores stayed identical from store one to store nine. That has never happened in my fifteen years in F&B.
Our biggest cost wasn't ingredients — it was overtime and prep wastage. Indus base gravies pulled three hours out of every prep day and our food cost stopped swinging with the seasons.
The team brought our family chettinad recipe and turned it into a 5kg pouch that tastes exactly like ours. We've doubled our menu since.
Send us your top three menu items. We'll come back in a week with a free sample kit, a food-cost analysis and a recipe walkthrough — built around your kitchen.
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