See what you can cook with each base. Browse the recipe book
BaseKraft by Purvi Kitchens

South Indian gravy bases for professional kitchens

Three ready-to-cook bases from Tamil Nadu and Karnataka. Sear your protein, stir in the base, and a finished curry is on the pass in minutes.

See recipes made with these bases

What you can make

Open the recipe book
Royal Ambur

Royal Ambur

Quick Royal Ambur chicken curry

15 min

Peppery Dindigul

Pepper chicken wings

40 min + marinating

Peppery Dindigul

Pepper mushrooms

15 min
Bangalore Botanical

Bangalore Botanical

Bangalore Botanical grilled chicken

25 min + marinating

The three bases

Royal Ambur

Tamil Nadu · Mild

Gravy
Red paste. Tomato and onion, cooked down slow. Subtle spice, delicate aroma.
Built for
Tomato curry, korma, butter-style dishes, salmon and white fish, sharing plates
Ingredients
Onion, Tomato, Sunflower Oil, Water, Herbs (Coriander & Mint), Garlic, Ginger, Salt, Mixed Spices (Chilli, Cinnamon, Green Cardamom, Clove), Lemon Juice
Allergens
None
See 1 recipe with Royal Ambur

Peppery Dindigul

Tamil Nadu · Medium

Gravy
Brown paste. Shallot onion base, ground black pepper, green chilli.
Built for
Pepper curry, kothu parotta, dry-fried meats, lamb and mutton, bar snacks
Ingredients
Onion, Water, Sunflower Oil, Tomato, Ginger, Garlic, Salt, Mixed Spices (Chilli, Cinnamon, Cardamom, Clove, Black Pepper), Green Chilli, Herbs (Mint & Coriander), Lemon Juice
Allergens
None
See 2 recipes with Peppery Dindigul

Bangalore Botanical

Karnataka · Mild

Gravy
Green-brown paste. Mint and coriander, ground whole spices.
Built for
Green curry, marinades, grilled chicken and tofu, rice dishes, vegetarian mains
Ingredients
Onion, Water, Sunflower Oil, Mixed Spices (Coriander, Mint, Black Pepper, Caraway, Cinnamon, Cardamom, Turmeric, Bay Leaf, Clove), Green Chilli, Salt, Garlic, Ginger, Lemon Juice, Dehydrated Fenugreek Leaves, Soya
Allergens
Soya
See 1 recipe with Bangalore Botanical

What this does for your kitchen

  • Cuts prep time and keeps every plate consistent
  • Uses less gas, which keeps running costs down
  • Gives you a predictable cost per portion
  • Fixed raw material prices
  • Authentic flavour with fewer skilled hours
  • Less food waste and less storage space
  • Simpler operations for high-throughput kitchens

The margin on a quick curry

Our Royal Ambur chicken curry, costed per plate. Sweat onions, sear the protein, add the base, finish with coconut milk and coriander.

70%+ gross margin

See the full recipe
Cost per plate breakdown
Base paste£1.50
Protein£1.00
Onion (50g) and oil to sauté£0.20
Coconut milk, ½ can£0.45
Rice, 100g uncooked£0.30
Cost per plate£3.45
Sells at£12+
The Purvi South Indian Kitchen stall in Canary Wharf

Proven with real customers

Purvi Kitchens ran a weekend market stall in London for four months, cooking every dish on these three bases. Pepper chicken wings were our best-selling snack; Royal Ambur chicken curry our best-selling main.

Covers
450
Average spend
£11
Came back
60%
On Google
5.0
Food hygiene rating
5

Follow us @purvi_southindiankitchen

How to use it

  1. Sear

    Sear your protein or veg in a little oil.

  2. Stir in the base

    Add the base and cook for 3 to 5 minutes.

  3. Serve

    Loosen with liquid if needed, and serve.

Test it in your own kitchen

Request a 1kg sample pack and try the bases on your own menu. Samples are limited, and we confirm every request by email.

Order a 1kg sample pack

Try BaseKraft in your own kitchen. Tell us who you are and we’ll be in touch.

Would you like us to visit your kitchen and demonstrate a few products for your menu? Optional

Samples are limited. We have a small number of sample packs to give out, so not every request can be granted.

We’ll reply by email to confirm your sample and dispatch details. Parcels outside London take around 5 days to arrive.

Thank you for your interest

We’ve received your request. We’ll email you to confirm whether we can send a sample, and share dispatch details if so.

While you wait, see what you can make with each base.

Browse the recipe book