“A restaurant experience
“A restaurant
experience
at
home”
The Iconic Simmer sauces, Marinades and Chutneys inspired by Mayfair's two Michelin Star restaurant Gymkhana. Now the stars of your kitchen cupboard.
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Rated 4.9 from over 1k reviews
“I tried the $8 curry sauce in a jar by a Michelin-starred chef”
The Times’ Tony Turnbull was challenged to see if he could tell the difference between iconic dishes cooked from scratch by Gymkhana’s chefs - and those made using Gymkhana Fine Foods’ range of jarred sauces and marinades. The results were astonishing.
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“As I work my way through the dishes, I’m becoming increasingly confounded.”
“In front of me are four duplicate pairs of curries. My task is a simple one: to establish which sauces have been made from scratch in the kitchen that morning and which have come out of a jar.”
“Given we are in Gymkhana, arguably the best Indian restaurant in London, favourite haunt of politicians, footballers and celebrities, and the first place to be given 10 out of 10 by Giles Coren, you’d have thought it would be a no-brainer. Yet as I work my way through the dishes, I’m becoming increasingly confounded.”
Could You Tell The Difference?
FOUR of our most
iconic
Simmer sauces
and Marinades
TIKKA MASALA COOKING SAUCE
Smooth, rich and unmistakably bold. Our Tikka Masala sauce balances sweet tomatoes and caramelised onions with a careful blend of garlic, Kashmiri chilli, coriander and cumin.
BUTTER MASALA COOKING SAUCE
Born in Delhi in the 1950s, Butter Masala was first created to soften the bold spices of tandoori dishes with a rich, velvety sauce. We’ve refined that legacy in our Butter Masala sauce.
MADRAS COOKING SAUCE
Rooted in South Indian tradition, our Madras sauce brings bold flavour without overpowering heat. Tamarind adds gentle tang, while Kashmiri chillies, fennel and a touch of black pepper create a warming, layered base.
CLASSIC TANDOORI MARINADE
An essential for BBQs, roasting and grilling. Our Classic Tandoori Marinade is a classic we take seriously, using only the highest quality Kashmiri chillis, garam masala, and mustard oil.
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“They are pretty much indistinguishable”
“There’s the same gentle creaminess from the coconut, the gentle warmth of turmeric and cumin, and the slight fruitiness from the Kashmiri and green chilli. Both curries manage the same balancing act, dancing between spice and heat in a way that excites but never assaults the taste buds.”
“All the sauces are made to the same recipe as at the restaurant, with the ingredients sourced from the same suppliers. They don’t need to add stabilisers or preservatives because of the high proportion of tomatoes, whose acidity acts as a natural preservative.”
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THIS is
no
ORDINARY
ORDINARY INDIAN FOOD
INDIAN FOOD
Michelin Starred
Made using the same recipes and ingredients as our Michelin Star restaurant
Ready in Minutes
We’ve made it easy for you. All you need to do is sauté, simmer, and serve.
Slow Cooked
Chef cooked in small batches to perfection. We’ve done the hard work so you don’t have to.
All Natural
We use the best all-natural ingredients with no added preservatives.
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“Gymkhana’s $8 jars look a bargain”
“Eight pounds is a lot for a supermarket curry sauce, admittedly, but given you only have to add rice and protein, it works out both cheaper and better than a local curry house takeaway.”
“After all, here in Mayfair it’s about $30 for a curry, with basmati rice another $7 on top. Equipped with one of these jars, I reckon I could do as good a job at home and get change from $15 for two.”
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