Bring restaurant-quality Indian flavour to your table with Basoli’s small-batch cooking sauces. Made with fresh, handpicked ingredients and carefully roasted spices, each sauce turns simple chicken, paneer, vegetables, beans, or lentils into a rich, aromatic meal—just simmer and serve with rice or naan.
A bold, aromatic curry sauce rooted in a treasured family recipe. Basoli Madras Sauce layers ripe tomatoes, caramelized onions, roasted garlic, and warming spices for a full-bodied, gently spicy dish with authentic South Indian-inspired character. Pair it with chicken, shrimp, tofu, or vegetables for an easy weeknight curry.
Smooth, creamy, and deeply comforting, Basoli Malai Sauce blends caramelized onions, roasted garlic, fresh organic tomatoes, and slow-roasted spices into a luscious, mildly spiced sauce. It is especially delicious with chicken, paneer, vegetables, or beans, and comes together in about five minutes with no additional ingredients needed.
Transport your kitchen to North India with Basoli Tikka Masala, a rich, comforting sauce made from ripe tomatoes, sweet onions, zesty ginger, aromatic garlic, and a traditional blend of spices. Its balanced, savoury flavour is ideal for classic chicken tikka masala, paneer tikka masala, or a hearty vegetable curry.
Small-batch crafted in kettles with care and attention to flavour
Made with real ingredients, including fresh, handpicked produce and aromatic spices
Versatile for meat, seafood, tofu, paneer, vegetables, beans, and lentils
Easy to use: simply sauté your protein or vegetables, add the sauce, simmer, and serve
For 1 portion or 5 oz of meat, use 1 tbsp of Oil and 1 tbsp of Oil Balsamic. Seal together in a container and let stand 30 minutes or longer.
Drizzle 1 tsp of Balsamic over every one 1 cup of fresh cut fruit.
Drizzle 1 tsp of Extra Virgin Olive Oil or Flavoured Olive Oil combined with 1 tsp of White or Dark Balsamic over single portion size salad.
Use 1 tbsp of Olive Oil for 1 cup rice to 1.5 cups water. Toss with finished pasta 1 tbsp of Olive Oil for every one cup of pasta. For roasted potatoes use 1 tbsp of Olive Oil. For 1 portion of mashed potatoes (5 pounds peeled and mashed) use 1/4 cup of Extra Virgin or Flavoured Olive Oil.
Use 1 tbsp of Olive Oil and 1 tbsp of Balsamic per 1 cup of roasted or sautéed vegetables. For every 1 cup of steamed vegetables, toss on 1 tsp of Olive Oil and 1 tsp of Balsamic.
Use ratio of 2/3 Olive Oil to 1 part Butter when baking for a healthier and moist result. Drizzle a teaspoon of balsamic on ice cream, yogurt or cake for an added flavour shot!
Crafted from our collection of oils & vinegars, our recipes will inspire you to bring exciting new flavours to your table.
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Closing at 5pm
Closing at 5pm
Closing at 5pm
Closing at 5pm
Closing at 5pm
Closing at 1pm
