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Manchurian Toss Sauce
Indian Cooking Pastes & Sauces1 kg pouchHalal

Manchurian Toss Sauce

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

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Manchurian Sauce is the quintessential Indo-Chinese curry base widely used in restaurants across India and abroad. Known for its bold, tangy, and slightly sweet flavor with a savory undertone, this sauce is perfect for dishes like Vegetable Manchurian, Chicken Manchurian, and Paneer Manchurian.

For Indian restaurants and catering services in the USA, bulk Manchurian Sauce provides a ready-to-use, consistent, and flavorful base, allowing chefs to deliver restaurant-quality Indo-Chinese dishes quickly and efficiently, while maintaining authentic taste and texture in every serving.

Why kitchens choose it
  • FDA compliant – ensuring food safety and hygiene for commercial use
  • Consistent flavor & texture – ensures the authentic Manchurian taste in every batch
  • Hygienically processed & shelf-stable – retains color, aroma, and bold flavor for long-lasting use
On the menu
  • Classic Entrées – Vegetable Manchurian, Chicken Manchurian, Paneer Manchurian
  • Stir-Fries & Fried Rice – Indo-Chinese style fried rice, noodles, and mixed vegetables
  • Fusion Dishes – Wraps, rice bowls, and modern Indo-fusion creations
  • Chef Benefits – Pre-prepared sauce saves time, ensures consistent flavor, and simplifies large-scale cooking.With ready-t
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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