FAQs

No. Our system is designed to be chef-less. A trained team member can prep, simmer and serve consistent portions using portion-based packs.

Standard hobs/induction, pans and basic utensils are sufficient. For volume, hot-holding is supported.

Most dishes are ready in 8–10 minutes. Batch prep reduces ticket times during peaks.

Yes. We provide pilot menus, yield guidance and operational playbooks.

Yes. Many lines are vegetarian and several are vegan. Check dietary tags on product pages and confirm with technical datasheets.

Each product is labelled Mild, Medium or Hot. You can adjust heat by adding chilli or balancing with cream/coconut.

We offer a range of regional curry bases (e.g., tikka, korma, madras) which can be paired with proteins or vegetables. All packs include clear allergen labelling and we provide vegetarian and gluten-free options. Portion-controlled packs reduce waste and simplify inventory.

Allergens are listed on pack labels and datasheets. Operators must follow venue procedures for storage, segregation and signage.

Yes—upon request via our technical sheets. Always verify before publishing menus.

No. Packs are ambient-stable unless otherwise stated. Store in a cool, dry place.

Up to ~18 months from manufacture. Use by the date on each pack.

Standard processing is 1–3 business days after order confirmation and cleared funds. Bulk orders may vary.

MOQs may apply by product and packaging format. We’ll confirm during quoting.

UK & EU supply is available. International shipments are assessed case-by-case with appropriate documentation.

Contact us via the form—our team will arrange samples, onboarding and training materials.