Restaurant Flavor at Home
or less — from pantry to restaurant-quality tikka masala sauce.
A slow-cooked tikka masala takes forty minutes of stirring. One cube dissolved in warm water, sixty seconds: same depth of flavor, none of the time. Every spice is sourced, blended, and freeze-dried at peak aroma.
What is actually in the cube
Seventeen real ingredients. One cube.
Every spice toasted, blended, and freeze-dried at peak aroma.
17 real ingredients
Dissolve in warm water or crumble directly into the pan.
What is not in it
Clean label. Every time.
- Preservatives
- Added sugars
- MSG or flavor enhancers
- Fillers or anti-caking agents
- Artificial colors or flavors
- Gluten or dairy
How It Works
Two ways to use it.
Make a paste, or add straight to the pan.
- 1Add cube to a bowl
Drop the whole cube into a small bowl.
- 2Pour 2–3 tbsp of warm water
Just enough to cover the cube.
- 3Cover and wait 60 seconds
Let the cube absorb the water and soften.
- 4Mix until lumps dissolve
Stir with a spoon until smooth and uniform.
- 5Add butter & cream (optional)
Stir in butter and heavy cream or milk for a richer, creamier tikka masala.
- 6Pour over your dish or into a pan
Add the paste on top of a prepared dish to mix in, or add it to a pan to start cooking from scratch.
- 1Add cube to warm water in a pan
Drop the whole cube into 1/4 cup of warm water in a pan. Let it dissolve.
- 2Add your dish
Add rice, protein, pasta, vegetables — whatever you are cooking.
- 3Mix and enjoy
Stir everything together. The flavor distributes evenly as it cooks.
The Golden Ratio
1 cube · 1 cup
1 cube per 1 cup of food or liquid. Scale up for bigger portions.
Where to Use It
More than a curry.
It is a simmer sauce, a marinade, a dip base, and a pizza spread.
Classic Curry
Simmer chicken, paneer, tofu, or chickpeas until tender and fully coated.
Gourmet Marinade
Coat skewers or vegetables before grilling for a caramelized spice crust.
Fusion Base
Spread on flatbreads and pizzas, or serve warm as a dipping sauce for naan.
Creamy Sauce
Blend with cream or coconut milk for an instant restaurant-style tikka gravy.
Why Freeze-Dried
Real ingredients, paused at peak.
Conventional drying uses high heat. It strips out flavor, aroma, and much of what made the ingredient worth using in the first place.
Freeze-drying works differently. Ingredients are flash-frozen at their freshest, then the water is drawn out at low temperature — leaving color, aroma, and nutrients largely intact. When the cube meets moisture again, everything wakes back up.
Questions, answered
Tomatoes, onion, garlic, ginger, clove, cardamom, cinnamon, dehydrated fenugreek leaves, fenugreek seeds, fennel seeds, black pepper, dehydrated cilantro, cilantro seeds, turmeric, cornstarch, olive oil, and sea salt. 17 real ingredients, freeze-dried into one cube.
6 cubes per pouch.
Warm water. You can make a paste with 2–3 tablespoons, or add the cube straight into a pan with 1/4 cup of warm water.
Yes — stir in butter and heavy cream or milk after the paste dissolves for a richer, restaurant-style gravy. This step is entirely optional.
Room temperature, resealed after each use. Keep the included oxygen absorber packet inside the pouch — it prevents moisture from getting in and keeps the cubes crisp. No refrigeration needed. Shelf life is 12 months from the date of manufacture.
Both start with tomatoes, onion, garlic, and ginger, but they are built for different jobs. Tikka Masala is warmer and more aromatic — cardamom, clove, cinnamon, and fennel — built specifically for a smooth, restaurant-style tomato sauce, often finished with butter or cream. Rasoi is a more robust, all-purpose curry masala, earthy and spiced with coriander, dried fenugreek, and red chili — the one to reach for simmering bean curries like rajma and chhole, or chicken and paneer. One more difference worth knowing: Rasoi contains peanut oil, Tikka Masala does not.