How we do it
Technology in the service of flavour.
Two industrial techniques — retort sterilisation and lyophilization — let us lock authentic Indian food in a pouch for 18–24 months without touching a single preservative.
Technique 01
Retort Pouch Technology
The same sterilisation science that NASA uses for space food — now bringing your favourite Indian gravies to your kitchen anywhere in the world.
A retort pouch is a multi-layer flexible package made from aluminium foil and heat-resistant plastics. After filling, the pouches are hermetically sealed and placed in a retort autoclave — a pressurised steam vessel that heats the contents to 121°C for a precisely calculated duration (the “F₀ value”).
This process achieves commercial sterility: all pathogenic and spoilage microorganisms are eliminated, without the need for any added preservatives, benzoates, nitrates, or BHA. The result is an 18-month ambient shelf life with flavour, colour, and nutrition remarkably close to freshly-cooked.
Further reading on retort pouch technology:
Technique 02
Freeze-Drying (Lyophilization)
The gentlest way to remove moisture — preserving up to 90%+ of nutrients, original colour, and volatile aromatics.
Freeze-drying, or lyophilization, is a three-stage process: the product is first frozen to −40°C or below, then placed in a vacuum chamber where pressure is reduced dramatically. Under these conditions, ice transitions directly to vapour (sublimation) without passing through a liquid phase.
The result is a lightweight, shelf-stable product with a porous structure that rehydrates rapidly and almost perfectly when water is re-added. Unlike conventional drying (which uses high heat), freeze-drying does not degrade heat-sensitive vitamins, enzymes, or volatile flavour compounds.
Our freeze-dried products are packed in triple-layer aluminium bags with oxygen absorbers, in 50g retail packs or 5kg B2B bulk. MOQ is 20kg with a 3-week lead time.
Clean Label Commitment
What we refuse to add.
No Preservatives
No sorbates, benzoates, sulfites, or proprionates of any kind.
No Added Colours
No synthetic dyes or colour-enhancing agents — colour comes from real ingredients.
No Hydrogenated Oil
No partially or fully hydrogenated vegetable oils. Zero trans-fat from processing.
No Benzoates
Sodium benzoate and related compounds are never used.
No Nitrates / Nitrites
No sodium nitrate, potassium nitrate, or nitrite salts — zero cured-meat chemistry.
No BHA / BHT
No butylated hydroxyanisole or butylated hydroxytoluene.