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Majestic Toss Sauce
Indian Cooking Pastes & Sauces1 kg pouchHalal

Majestic Toss Sauce

Enhance your menu with our premium bulk Majestic Sauce.

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Majestic Sauce is a versatile, flavorful curry base designed for Indian, Indo-Chinese, and fusion cuisine. Renowned for its rich, balanced flavor profile, Majestic Sauce enhances a variety of dishes such as chicken, lamb, paneer, seafood, and vegetable curries.

For Indian restaurants, catering services, and commercial kitchens in the USA, bulk Majestic Sauce ensures a ready-to-use, consistent, and restaurant-quality base. It empowers chefs to deliver authentic and flavorful dishes efficiently while maintaining taste, aroma, and texture across multiple servings.

Why kitchens choose it
  • FDA compliant – ensuring safety, hygiene, and consistent quality
  • Consistent flavor & texture – delivers authentic taste in every dish
  • Hygienically processed & shelf-stable – preserves color, aroma, and richness for long-lasting use.our Majestic Sauce allows chefs to save preparation time, maintain menu consistency, and serve premium, flavorful dishes with ease
On the menu
  • Classic Curries – Chicken Curry, Lamb Curry, Paneer Butter Masala, Vegetable Gravies
  • Stir-Fries & Fusion Dishes – Indo-Chinese stir-fries, wraps, and rice bowls
  • Appetizers & Sides – Can be used as a base for soups, dips, or sauces in contemporary fusion menus
  • Chef Benefits – Pre-prepared sauce saves time, ensures consistent flavor, and simplifies large-scale cooking.With ready-to-use Majestic Sauce, restaurants can deliver rich, fl
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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