02What we do
Chef-led base & finished gravies. At hotel-scale. With the kitchen signature intact.
The chef-led CPU that produces base and finished gravies, sauces and marinades — ambient, chilled, or frozen.
The Problem
Centralising production usually means losing the chef. We built our CPU around the chef.
What we do about it
Capabilities, in practice.
01
Base gravies
Tomato, onion, makhani, korma, jalfrezi, vindaloo, madras — your foundation gravies, ready to finish.
02
Finished gravies
Service-ready to your exact recipe — consistent Monday to Saturday, every batch.
03
Sauces & marinades
Indian, Pan-Asian, Mediterranean, Smoky & Bold, Continental — every cuisine, your standard.
04
Stocks & reductions
Slow-cooked stocks, demi-glace, jus, vegetable bases for fine-dining clients.
05
Pastes & concentrates
Spice pastes, herb concentrates, marinade bases — high-yield, long shelf life.
How it runs
A typical engagement.
01
NPD bench
Chef Kuljit's team develops to your specification.
02
Pilot batch
Small-batch test in your kitchen before any scale commitment.
03
Service test
Live service trial across one or more covers.
04
Scale
Production locked in ambient, chilled or frozen format.