Dry marinades and ready-to-cook gravies that take the prep hours out of an Indian menu — while keeping regional flavour consistent, service after service.
Agneera makes regional Indian marinades and ready-to-cook gravies for kitchens that need real flavour without the work that normally comes with it.
Every formulation starts from a specific place and method — the spice ratios, roast levels and resting times that define a dish in the region it comes from. That work is done at the plant, so the kitchen does not repeat it.
Spice ratios, roast levels and resting times taken from the region the dish comes from.
The long preparation is done at the plant. The kitchen measures, rests and cooks.
No artificial colours, no added MSG, no hydrogenated fat. Spices and aromatics only.
Fixed formulation and fixed dosage, so the dish does not change with the shift.
The same three-step method applies to every rub in the range, so a kitchen learns it once. Only the flavour changes.
100 g protein or vegetable + 1 tbsp marinade + 1 tbsp oil + 2 tbsp water.
Mix through and rest 15–20 minutes. No overnight marination required.
Grill, pan-fry or air-fry. Tandoor and salamander both work without adjustment.
Seven regional dry marinades, supplied in 90 g retail tins and 1 kg foodservice pouches. Ambient, 12 months.
Floral, smoky, deep red. Add 2 tbsp hung curd.
Green herb, tart pomegranate seed.
Coconut, curry leaf, mild heat. Best with fish or prawns.
Pickling spice, mustard, sharp.
Peppery, resinous, hot.
Five-spice, pungent mustard. Best with fish.
Mace, cream, delicate.
A makhani or a korma base is two hours of onion, tomato, cashew and patience before a single portion is served. Agneera gravies arrive finished. The kitchen heats the base, adds the protein or vegetable, adjusts seasoning and plates.
Frozen bases: Makhani, Biryani, Bhuna, Tikka, Mughlai Korma, Rogan Josh, Vindaloo, Chettinad, White Cashew and Jain Tomato.
Ambient bases: Schezwan Chutney and Manchurian Gravy.
Finished regional bases. Heat, add the protein or vegetable, adjust seasoning and serve.
| Gravy | Origin | Profile | Shelf life | Storage |
|---|---|---|---|---|
| Makhani Gravy | Delhi | Rich, creamy, luscious | 12 months | Frozen |
| Biryani Gravy | Hyderabad | Spicy, rich, aromatic | 12 months | Frozen |
| Bhuna Gravy | North India | Aromatic, earthy, spicy | 12 months | Frozen |
| Tikka Gravy | North India | Creamy, spicy, tangy | 12 months | Frozen |
| Mughlai Korma Gravy | Delhi, Mughlai | Rich, nutty, spicy | 12 months | Frozen |
| Rogan Josh Gravy | Kashmir | Spicy, smoky, aromatic | 12 months | Frozen |
| Vindaloo Gravy | Goa | Spicy, tangy | 12 months | Frozen |
| Chettinad Gravy | Chennai | Spicy, nutty, aromatic | 12 months | Frozen |
| White Cashew Gravy | North India | Creamy, rich | 12 months | Frozen |
| Jain Tomato Gravy | Jain cuisine | Creamy, tomatoey, medium | 12 months | Frozen |
| Schezwan Chutney | Indo-Chinese | Spicy, bold | 12 months | Ambient |
| Manchurian Gravy | Indo-Chinese | Umami-filled, gingery | 12 months | Ambient |
Each format exists for a specific channel. The retail tin is built to be seen; the bulk and foodservice formats are built to be worked out of.
Matte black metal tin with sealed liner. Regional photography on sleeve, method printed on pack. Stackable, gift-ready, ambient.
Resealable, food-safe pouch for high-volume kitchens. Ambient storage, no cold chain.
Most gravy bases, held at −18 °C, thawed by batch and portioned to service. Twelve-month shelf life.
Schezwan Chutney and Manchurian Gravy. Retort-processed for shelf stability.
Agneera moves grinding, roasting and base-building off the kitchen's clock and into a specification you can hold a supplier to.
No grinding, no dry-roasting, no two-hour onion-tomato base. The commis time released goes back into service, not into masala.
Fixed formulation, fixed dosage. A tikka in one branch tastes like the tikka in the next, regardless of who is on the section.
Dosage is fixed per 100 g of protein, so plate cost is calculable and stable against spot spice prices and prep wastage.
Twelve months, simple chain. Marinades are ambient. Most gravies are frozen, with shelf-stable options available.
Swarn Food Products LLP is the manufacturer. Agneera is its owned brand for regional Indian marinades and ready-to-cook gravies.
Clean label: no artificial colours, no added MSG, no hydrogenated fat. Vegetarian across the range; Jain Tomato Gravy is formulated without onion and garlic.
FSSAI licensed. Certificates, nutritional panels and allergen declarations are issued per SKU on request.
Tell us the channel, the destination and the SKUs of interest, and we will send a sampling box with the corresponding specification sheets.
D-12, Model Town, Mission Compound,
Saharanpur, Uttar Pradesh (India) — 247001
info@agneera.com
+91 9999 561 880