Insights

When Time Is of The Essence, And Flavour Too

In the unforgiving cauldron of commercial kitchens, ensuring consistent homemade flavour for demanding, fast-moving, meal-time diners is no mean feat. At Symega, we approached the challenge with gusto, to come up with quick and convenient solutions that deliver the rich flavours of South Indian curries – Sambar, Rasam and Malabar gravy – authentically, reliably, and repeatedly.

 

The result, unique to Symega, was our Flavours of South range of pastes and gravies. Specially formulated for commercial cookery, the range consists of precisely formulated mixes of all the spices, lentils and condiments that get roasted and ground to form the flavour bases of these complex and beloved dishes.

Urad, Channa, Methi, Asafoetida, Turmeric, Jeera… The ingredients for these crowd-pleasers are many, their preparation is time-consuming and any variation in roasting the spice/lentil base means an entirely different flavour profile. This complicates the relentless pressure across hotels, catering and restaurants, for tomorrow’s dish to be the same as today’s, which in turn should be the same as last week’s.

Now, consider how simple this is instead:

Take 1-part Flavours of South paste

Blend into 4 parts water

Add in the chopped vegetables of your choice

Bring to a boil

Season to taste

Switch off, add tempering of mustard seeds curry leaves, and dried red chillies

No roasting, no grinding, nor the resulting variations that could affect flavour. Just delicious, ever-dependable Rasams, Sambars and Malabari curries that will keep them coming back for more – time after time, day after day, week after week.

Want to know more? Reach out to us today.

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Enquiry Form - Flavours of the South


Sambar paste
Rasam Paste
Malabar Gravy

Enquiry Form - Flavours of the South


Sambar paste
Rasam Paste
Malabar Gravy