Ready to Cook Gravies
Nine cooking-sauce bases spanning the global curry menu — Butter Chicken, Tikka Masala, Korma, Vindaloo, Balti, Bhuna, Chettinad, Goan and Mughlai. All sauces are vegetarian; the cook adds protein or vegetables and simmers.
The restaurant's secret, in your pan
Every great curry starts with a great base — onions and tomatoes slow-roasted with spice until they turn dark and sweet. These sauces do that work for you: add protein or vegetables, simmer, and serve a restaurant-grade curry in fifteen minutes.
How to use
Lightly brown your protein, paneer or vegetables in a pan.
Pour in the sauce, add a splash of water and simmer 10–15 minutes until cooked through.
Finish with cream or butter if you like it richer, and serve with rice or naan.
One 250g pack makes a curry for 2–3 people.
9 products in this range
Pack sizes shown are the formats currently produced. Labelling, language and carton configuration can be adapted for your market.
SWAD Butter Chicken Cooking Sauce
The world's favourite curry base — tomato, butter, cream.
SWAD Tikka Masala Cooking Sauce
Britain's national curry, in one pack.
SWAD Korma Cooking Sauce
Mild, nutty korma base.
SWAD Vindaloo Cooking Sauce
Fiery Goan vindaloo base with vinegar tang.
SWAD Balti Cooking Sauce
Birmingham-style balti base.
SWAD Bhuna Masala
Concentrated bhuna base — the shortcut to every curry.
SWAD Chettinad Cooking Sauce
Pepper-forward Chettinad base from Tamil Nadu.
SWAD Goan Curry Cooking Sauce
Coconut-based Goan curry for seafood.
SWAD Mughlai Cooking Sauce
Rich Mughlai gravy — creamy, aromatic, royal.
Packing formats for Ready to Cook Gravies
Custom configurations, case counts and private-label packing are available on enquiry.
Formats shown are production capability per category; custom formats, sizes and private-label packing are available on enquiry.
Ready to Cook Gravy — carton configurations
- 250g x 12 x 2 Trays Carton
Carton configurations are indicative and may vary by destination market and labelling requirements.