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65 Toss Sauce
Indian Cooking Pastes & Sauces1 kg pouchHalal

65 Toss Sauce

Serve authentic Indo-Chinese flavors with our premium bulk 65 Sauce.

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65 Sauce is a popular and versatile curry base used in Indo-Chinese and Indian fusion cuisine, named after the famous Chicken 65 dish. Known for its bold, spicy, and tangy flavor, this sauce brings a restaurant-quality taste to a variety of dishes.

For Indian restaurants, catering services, and commercial kitchens in the USA, bulk 65 Sauce ensures a ready-to-use, consistent, and flavorful base for dishes like Chicken 65, Paneer 65, Lamb 65, and vegetable variations. With this sauce, chefs can deliver crispy, fiery, and tangy dishes efficiently while maintaining the high standard of flavor expected by customers.

Why kitchens choose it
  • FDA compliant – guaranteeing safety, hygiene, and quality
  • Consistent flavor & texture – maintains the authentic spicy, tangy taste of 65 dishes
  • Hygienically processed & shelf-stable – preserves aroma, color, and spice profile for long-lasting use.our 65 Sauce allows chefs to reduce preparation time, maintain menu consistency, and serve flavor-packed Indo-Chinese dishes with ease
On the menu
  • Classic Entrées – Chicken 65, Lamb 65, Paneer 65, and vegetable 65 preparations
  • Side Dishes & Gravies – Indo-Chinese style stir-fries, fried rice, and noodle dishes
  • Fusion Menus – Wraps, curry bowls, or modern Indo-fusion creations
  • Chef Benefits – Pre-prepared sauce saves time, ensures consistent flavor and spice, and simplifies large-scale cooking.With ready-to-use 65 Sauce, restaurants can consistently deliver bold
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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