Our products are rooted in family recipes, and inspired by the menu at our award winning Marigold Restaurant, that operated in Chicago from 2006-2013.
We offer several ready-to-use mother sauces inspired by regional Indian dishes that capture classic Indian flavor profiles that you can use to create menus.
We also offer popular ready-to-serve Indian vegetarian meal components. We will continue to add more flavors as we grow!
You can find out more by clicking on each of our products below – you can also download or share the full product details
Chana masala is a popular vegan dish in North Indian cuisine. The main ingredient is chickpeas. It is fairly dry and has a balanced spice profile with cumin-based heat. Stewed tomatoes and ground pomegranate seeds provide a slightly tart flavor. It can be eaten as a side or a entree by itself.
No need for special equipment
Easily adaptable recipes
“Masala is a strategic partner that helped us implement our vision. We wanted to upgrade the quality, flexibility, consistency and standards of our Indian offerings in a programmable way. Our offerings varied unit to unit with mixed results – both in terms of quality and financials. They gave us a foundation that helped take our vision from a hand sketch to execution on a national level within months.”– Executive Vice President – Culinary Operations (Global Contract Foodservice Company)
“Masala by Marigold products have given us the confidence to tell potential clients and existing clients that we can deliver a high quality and authentic Indian program – as a dedicated venue or only as a weekly rotation – as the population dictates. The program works operationally. It can work with standard equipment sets, making retrofits and refresh projects very easy. While training is required, the products and the program guides make it possible for us to execute without any specialized staff or outsourcing.”– Division President, Contract Foodservice
“The Masala program gives us the ability to create an authentic and consistent Cultural Cuisine experience for our guests on a mass scale while still giving the in-house made feel and flavor. It's flexible and allows for multiple derivative dishes utilizing a core of base products. It also allows for customization based on wellness or population preferences. With the recent addition of the 3 Southern Indian influenced sauces now gives us the ability to key in on regionality of customer base. Financial benefits include higher check average, better productivity and increased sales.”– Regional Head Chef, College and University Dining