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555 Toss Sauce
Indian Cooking Pastes & Sauces1 kg pouchHalal

555 Toss Sauce

Elevate your menu with our premium bulk 555 Sauce.

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555 Sauce is a signature curry base widely used in Indian and Indo-Chinese cuisine. Renowned for its bold, spicy, and tangy flavor, this sauce adds depth and richness to a variety of dishes.

Its versatile taste profile makes it perfect for chicken, lamb, seafood, and vegetarian preparations, ensuring that restaurants can consistently deliver dishes packed with authentic Indian flavor. For Indian restaurants and catering services in the USA, bulk 555 Sauce is a ready-to-use solution that saves chefs time while maintaining consistent taste, aroma, and texture in every dish.

Whether it’s for curries, gravies, fried rice, or noodle preparations, this sauce provides the perfect foundation for a professional kitchen.

Why kitchens choose it
  • FDA compliant – guaranteeing safety and hygiene for commercial kitchens
  • Consistent flavor & texture – ensures every dish has the same bold, tangy taste
  • Hygienically processed & shelf-stable – retains aroma, color, and spice profile for long-lasting use
On the menu
  • Curries & Gravies – Chicken 555, Lamb 555, Paneer 555, and seafood variants
  • Side Dishes & Stir-Fries – Indo-Chinese style fried rice, noodles, and vegetable stir-fries
  • Fusion Dishes – Can be used in wraps, bowls, or modern Indo-fusion recipes
  • Chef Benefits – Pre-prepared sauce saves prep time, ensures consistent flavor, and simplifies large-scale cooking
Foodservice spec
Pack1 kg sealed pouch
MOQ50 kg (50 pouches, mix any bases)
Shelf life18 months ambient
Yield10–18 portions per 1 kg pouch when prepared with protein, depending on the dish and portion size.
StorageStore in a cool, dry place away from direct sunlight. Refrigerate promptly after opening and use within 5–7 days.
AllergensAllergen information pending
CertificationsFDA · ISO · Halal · HACCP · GMP
AvailabilityShown to trade accounts

Full specification sheet and allergen statement per lot available to trade accounts on request.

Preparation
From pouch to plate
  1. Sear or sauté the protein (or vegetables / paneer) to colour.
  2. Add the base — typically 100–125 g per portion — and bring to a simmer.
  3. Adjust consistency with stock or water; simmer until the protein is cooked through.
  4. Finish to the house style (cream, butter, fresh herbs, a squeeze of lemon) and plate.

Sterilised with advanced Japanese technology. No preservatives.

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