Curry Madras

Spices from the East Coast of India

Inspired by Chef Thiru’s childhood in Madras (now Chennai), this sauce captures the aromas of South India — where spices are roasted to release their depth, and coconut trees sway along the coast. It’s a sauce that tastes like Sunday afternoons and the gentle hum of home.

Each jar is slow-baked for hours to build intensity, just like it would be in a traditional Indian kitchen.

Flavour Profile

A strong roasted cumin, coriander, and mustard seed flavour, layered over a caramelized onion base, with a kiss of coconut for balance.

Serving Suggestions

Simmer with seafood, vegetables, or dark meats. Add coconut milk for a creamy finish and serve with steamed rice or rotis. This is the flavour of the South.

Check out our sample recipes: Chenna Masala, Chicken Madras, Shrimp Moilly and Veggie Moilly

Jar Size: 450 ml