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Mughlai Curry Sauce
Indian Cooking Pastes & Sauces1 kg pouchHalal

Mughlai Curry Sauce

Experience the royal flavors of India with our premium bulk Mughlai Curry Sauce.

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Mughlai Curry Sauce is a signature base that represents the luxury, richness, and heritage of Indian royal kitchens. Originating from the Mughal era, this sauce combines creamy textures, aromatic spices, and subtle sweetness to create a gravy that is both indulgent and versatile.

Popular across Indian restaurants in the USA, Mughlai Curry Sauce is used to prepare classics such as Chicken Mughlai, Paneer Mughlai, Lamb Mughlai, and creamy vegetarian curries that appeal to a wide range of diners. For restaurants and catering services, offering Mughlai dishes is essential to present a premium, authentic dining experience.

With ready-to-use bulk Mughlai Curry Sauce, chefs can save valuable kitchen time while still ensuring the same royal flavors that customers expect from traditional recipes.

Why kitchens choose it
  • FDA compliant – ensuring food safety and hygiene
  • Consistent taste & texture across every batch
  • Hygienically processed to preserve freshness, aroma, and shelf life
On the menu
  • Classic Entrées – Chicken Mughlai, Paneer Mughlai, Lamb Curries
  • Banquet & Catering Dishes – Ideal for buffets and wedding feasts where creamy curries are in high demand
  • Vegetarian Options – Navratan Korma, mixed vegetable Mughlai, and dal-based gravies
  • Modern Fusion Menus – Stuffed naan wraps, curry bowls, and Indo-fusion snacks
  • Chef Ben
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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