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Gongura Paste
Indian Cooking Pastes & Sauces1 kg pouchHalal

Gongura Paste

Elevate your menu with our premium bulk Gongura Paste.

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Gongura Paste is the heart of Andhra and South Indian cooking, celebrated for its tangy, slightly spicy, and earthy flavor.It is a must-have ingredient in Indian restaurants specializing in South Indian, Telugu, or regional cuisine, bringing authentic taste to every dish. For commercial kitchens in the USA, bulk Gongura Paste offers a ready-to-use solution that helps chefs deliver consistent, vibrant flavors while saving preparation time.

Its tangy aroma and natural color make it perfect for dishes like Gongura Chicken, Gongura Mutton, Gongura Pachadi, and Gongura Veg Curries.

Why kitchens choose it
  • FDA compliant – ensuring safety and quality for restaurants and distributors
  • Consistent flavor & aroma – vibrant taste maintained across batches
  • Hygienically processed & shelf-stable – retains natural color, tanginess, and nutrition
On the menu
  • Curries & Gravies – Gongura Chicken, Gongura Mutton, and Gongura Veg Curries
  • Chutneys & Sides – Ideal for Gongura Pachadi and tangy dips
  • Fusion Menus – Can be used in wraps, rice bowls, or as a flavorful marinade
  • Chef Benefits – Pre-prepared paste saves time, reduces labor, and ensures consistent tangy flavor
  • Cost Efficiency – Eliminates the need to source fresh leaves daily whil
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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