TAYO Caramelized Onion Chutney is a slow-sweet, savoury jar for people who want a chutney that behaves like a relish. Onions are cooked down until they taste deep and rounded, then balanced with a gentle tang and warm spice. The result sits beside cheese, sandwiches, thalis, burgers and grazing boards without asking for a special occasion.

This is a modern Roots product. It is not a fruit jam and it is not a raw onion pickle. It is cooked onion sweetness with enough savoury character to work on both an Indian plate and a cheese board.

What it tastes like

Slow-cooked onion first — sweet, browned, almost meaty in depth. Then a mild tang that stops the sweetness from sitting heavy, and a warm spice that makes it taste finished. Heat is Mild. Texture should be spoonable, with soft onion body rather than a completely smooth purée.

• Character: caramelized onion, mild tang, warm spice
• Texture: spoonable savoury-sweet relish
• Heat: Mild

Where it works hardest

Onion chutney is a bridge product. It makes a cheese sandwich more interesting. It gives a thali a sweet-savoury side. It turns a plain burger into something that tastes considered. If you keep only one “relish” jar in the fridge, this is a strong candidate.

Best with

• Cheese, crackers and cream-cheese toast
• Sandwiches, toasties, burgers and toasted pav
• Paratha, thepla and thali plates
• Grilled meats, sausages, paneer and roasted vegetables
• Grazing boards and simple gifting
• Eggs, aloo dishes and leftover roast plates

How to use

• Spoon on the side: Next to cheese, dal, or a grilled plate.
• Spread: In sandwiches and burgers. A thin layer is often enough.
• Board: Put the jar out with cheese and crackers. No extra work.
• Glaze: Warm a spoon and brush onto burgers or grilled paneer at the end.
• Mix: Fold a little into yogurt or cream cheese for a quick dip.

Kitchen ideas

• Grilled cheese: bread, cheese, a thin layer of onion chutney, toasted until the cheese moves.
• Thali spoon: a small serving next to dal and vegetables.
• Burger night: bun, patty, lettuce, onion chutney instead of a raw onion pile.
• Cheese board: this jar, a hard cheese, a soft cheese, crackers.

Pack and storage

• Net quantity: 250 g
• Format: wide-mouth glass jar
• Range: TAYO Roots
• Heat level: Mild
• Storage: Store in a cool, dry place. Refrigerate after opening and use within the period stated on the pack. Always use a clean, dry spoon.

TAYO — Spice it Up! Slow onion sweetness, ready for the table and the board.

TAYO Thecha is a Maharashtrian green chilli-garlic relish kept close to its character: coarse, fiery, garlicky, and built for bhakri, millet breads, vegetables and rustic plates. This is not a smooth restaurant green chutney and it is not a mild sandwich spread. It is thecha — chilli and garlic first, texture you can see, heat you should take seriously.

TAYO Roots exists so regional condiments are not flattened into generic “Indian chutney.” Thecha has a name, a place and a job. The jar should respect that.

What it tastes like

Green chilli heat arrives immediately. Garlic is right behind it — punchy, aromatic, essential to the relish. The texture is coarse on purpose: crushed rather than blended into a puree. There may be peanut or sesame character depending on the batch style, but the identity is chilli-garlic fire, not a nut spread. Heat level is Extra Hot.

• Character: green chilli, raw-garlic punch, rustic and fiery
• Texture: coarse relish
• Heat: Extra Hot

How to treat a regional classic

Do not use thecha as if it were mint-coriander chutney. It is a relish. A small spoon next to bhakri, jowar roti, pithla, bhaji or a simple vegetable plate is the correct instinct. You can also put it next to eggs, millet bowls and grilled food if you want serious green-chilli heat. You should not bury it under yogurt until it disappears — unless you specifically want to tame it, which is allowed, but then say so.

Best with

• Bhakri, jowar roti, bajra roti and other millet breads
• Pithla, bhaji, leafy vegetables and simple dals
• Eggs, rustic toast and leftover millet bowls
• Grilled meats and robust vegetable plates
• Anyone who wants green-chilli heat with texture, not a mild dip

How to use

• Spoon on the side: The traditional and best use. A little goes far.
• Crush further: If you want it slightly looser, work a small amount with a spoon and a drop of oil.
• Temper the heat: Mix a small spoon into thick yogurt if the table needs a milder version. Keep the original jar intact for people who want it straight.
• Finish: A tiny amount on eggs or grilled food. Extra Hot means extra hot.

Kitchen ideas

• Bhakri plate: millet bread, a dry vegetable or pithla, a small spoon of thecha.
• Egg breakfast: fried eggs, toast or bhakri, thecha on the side — not dumped on top unless you know your heat.
• Tamed dip: yogurt, a small spoon of thecha, salt, cucumber.
• Grill plate: robust vegetables or meat, lime, a restrained spoon of relish.

Pack and storage

• Net quantity: 200 g
• Format: wide-mouth glass jar
• Range: TAYO Roots
• Heat level: Extra Hot
• Storage: Store in a cool, dry place. Refrigerate after opening and use within the period stated on the pack. Always use a clean, dry spoon.

TAYO — Spice it Up! Regional heat, kept honest. Use a small spoon.

TAYO Green Chilli + Lime Hot Sauce is the sharper sibling of the red fermented bottle. Where the red sauce is deep and savoury, this one is bright. Green chilli for bite. Lime for lift. It is a finishing heat for eggs, chaat, grills, tacos and anything that tastes better when it is a little greener and a little more awake.

This is a FIRE product with a citrus edge. Use it when a dish needs sharpness rather than smoke. A few drops should change the plate. A heavy pour will take it over. That is the point of a proper green hot sauce.

What it tastes like

Green chilli first — fresh heat, slightly grassy, not the same as dried red chilli. Lime comes in immediately after and keeps the sauce from feeling heavy. Garlic and salt sit underneath. The finish is clean and Hot. It should taste like heat with air in it, not like a thick cooked pickle.

• Character: green chilli bite, lime brightness, clean heat
• Texture: pourable finishing sauce
• Heat: Hot

When to reach for green instead of red

Red fermented sauce is for depth. Green chilli-lime is for lift. Eggs, seafood, chaat, grilled fish, tacos, cucumber salads and anything already rich will usually want this bottle. If the food is smoky or meaty and needs rounding, use the red. If the food is tired and needs a wake-up, use this.

Best with

• Fried eggs, omelettes and breakfast plates
• Chaat, tacos, tostadas and fresh wraps
• Grilled fish, chicken and vegetables
• Seafood plates and lime-friendly street-food plates
• Salads, grain bowls and cucumber-onion sides
• Yogurt, sour cream or mayo that needs heat and citrus

How to use

• Drizzle: Over finished food at the table.
• Shake into marinades: Oil, salt, this sauce, and more lime if you want.
• Finish chaat or tacos: After assembly, not before, so the brightness stays.
• Mix: Stir into yogurt, dahi or mayonnaise for a quick green-chilli dip.
• Cook lightly: Add at the end of a stir-fry. Long boiling dulls the lime.

Kitchen ideas

• Eggs and toast: the fastest way to decide if you like the bottle.
• Chaat lift: a few drops over aloo chaat or bhel instead of only dry masala.
• Grilled fish or paneer: lime, salt, this sauce, a hot tawa.
• Green dip: thick yogurt, this sauce, chopped cucumber, salt.

Pack and storage

• Net quantity: 180 ml
• Format: glass bottle with tamper-evident cap
• Range: TAYO Fire
• Heat level: Hot
• Storage: Store in a cool, dry place. Refrigerate after opening for best flavour. Shake before use if the sauce separates. Use within the period stated on the pack.

TAYO — Spice it Up! Bright heat. Lime on the finish.

TAYO Tamarind-Jaggery Barbecue Sauce is barbecue written from an Indian pantry. Instead of a generic smoke-and-sugar profile, it starts with tamarind tang and jaggery sweetness — flavours already understood in chutneys, chaat and home cooking — then builds a sticky glaze for grills, wings, roasted vegetables, burgers and tandoor-style plates.

This is an Originals cooking sauce with a grill job. Brush it on. Toss with roasted cauliflower. Use it as a dip. Let it reduce in a pan. It should taste like barbecue that belongs next to paneer tikka as easily as it belongs next to a burger.

What it tastes like

Tamarind gives the sour edge that keeps the sauce from being only sweet. Jaggery gives a deeper, rounded sweetness than white sugar alone. Warm spice and a light smoky note sit behind that. Heat is Mild to Medium: enough to notice, not enough to turn a family grill into a hot-sauce exercise.

• Character: tamarind-tangy, jaggery-sweet, warm spice, light smoke
• Texture: glossy, brushable barbecue sauce
• Heat: Mild to Medium

Why tamarind and jaggery instead of a copycat BBQ

India does not need another bottle that only imitates a foreign barbecue label. It needs a glaze that makes sense with tandoor, tawa, oven and monsoon snack cooking. Tamarind and jaggery already do the sweet-sour work in Indian condiments. This sauce puts that work on grilled food.

Best with

• Tandoor and barbecue grills
• Wings, paneer tikka, mushroom skewers and soya chunks
• Roasted cauliflower, potatoes, sweet potato and corn
• Burgers, pulled sandwiches and toasted pav
• Pizza, loaded fries and snack platters
• Tawa-grilled vegetables and leftover roast

How to use

• Glaze: Brush in the last 3–5 minutes of cooking. Fruit sugars and jaggery can catch if left on high heat for too long.
• Toss: Roast vegetables until almost done, toss with sauce, return to the heat briefly.
• Dip: Serve warm or at room temperature with fries or skewers.
• Pan sauce: Deglaze a pan with a spoon of sauce and a splash of water after grilling.
• Burger: A line on the bun instead of ketchup when you want sweet-sour smoke.

Kitchen ideas

• Cauliflower roast: florets, oil, salt, roast, toss with sauce, roast five minutes more.
• Paneer skewers: grill first, glaze at the end, lime on the side.
• Monsoon snack: potato wedges and this sauce as a dip.
• Sandwich: toasted bread, leftover grilled protein, onion, barbecue sauce.

Pack and storage

• Net quantity: 300 g
• Format: squeeze bottle
• Range: TAYO Originals
• Heat level: Mild to Medium
• Storage: Store in a cool, dry place. Refrigerate after opening and use within the period stated on the pack.

TAYO — Spice it Up! Barbecue with an Indian sour-sweet backbone.

TAYO Gochujang + Sesame Sauce is the ROAM bottle in the opening story — a globally inspired cooking sauce for Indian kitchens that already like chilli, sweetness and roasted notes, and want a new way to use them. Gochujang brings fermented chilli-paste depth. Sesame brings a toasted, nutty finish. Together they make a sauce for bowls, marinades, noodles and grilled food.

This is not a novelty “Korean flavour” sticker. It is a usable jar: thick enough to coat, balanced enough to cook with, distinct enough to feel like a discovery without requiring a new technique.

What it tastes like

Fermented chilli paste first — savoury, slightly sweet, deeper than a simple chilli-garlic sauce. Then toasted sesame. The heat is Medium: present, rounded, cookable. You should be able to toss noodles in it, brush it on paneer, or loosen it into a bowl sauce without the flavour collapsing into only salt or only sugar.

• Character: fermented chilli, savoury-sweet, sesame, medium heat
• Texture: thick, coat-and-cook sauce
• Heat: Medium

Why this belongs in an Indian flavour house

Urban Indian cooking already borrows freely — schezwan one night, tandoori the next, a rice bowl after that. ROAM products exist so those nights have a proper sauce, not an improvised mix of ketchup, chilli and honey. Gochujang and sesame map well onto Indian palates that like heat, sweetness and roasted flavours. The jar should make a weeknight bowl feel finished.

Best with

• Rice bowls, grain bowls and leftover rice
• Wheat, rice or egg noodles and stir-fries
• Chicken, tofu, paneer, mushrooms and roasted vegetables
• Marinades for tawa, oven or grill
• Fusion wraps, burgers and toasted sandwiches
• Fried eggs over rice

How to use

• Cook: Add to a hot pan with oil and vegetables or protein. Loosen with a splash of water if you need a coating sauce.
• Marinate: Mix with a little oil. Coat paneer, tofu, chicken or mushrooms for 15–30 minutes before cooking.
• Glaze: Brush on in the last minutes of grilling or roasting.
• Drizzle: Over a finished rice bowl with cucumber, spring onion and a fried egg.
• Mix: Combine with mayonnaise or yogurt for a creamy sesame-chilli dip or sandwich spread.

Kitchen ideas

• Bowl night: hot rice, roasted vegetables, a fried egg, a spoon of sauce, sesame seeds if you have them.
• Paneer tawa: cubes tossed in the sauce, cooked until edges colour.
• Noodles: boiled noodles, spring onion, cabbage, this sauce, a little cooking water.
• Sandwich spread: sauce plus TAYO mayo, lettuce, cucumber, leftover grilled protein.

Pack and storage

• Net quantity: 250 g
• Format: glass jar
• Range: TAYO Roam
• Heat level: Medium
• Storage: Store in a cool, dry place. Refrigerate after opening and use within the period stated on the pack. Always use a clean, dry spoon.

TAYO — Spice it Up! Globally curious, built for an Indian weeknight.

TAYO Himalayan Momo Chutney is built for the dumpling first and for everything around it after. Bright chilli, tomato and garlic. A sharper, more immediate heat than the Schezwan jar. This is the chutney you put on the table when the steamer comes off and nobody wants to wait for an extra condiment to be mixed.

Momo culture has moved from hill-town and campus food to a national snack occasion. The chutney has to keep up: fiery enough to feel correct with a steamed dumpling, versatile enough for thukpa, fried momos, rolls and a late-night snack plate.

What it tastes like

Tomato and chilli arrive together — bright, slightly sharp, garlicky. This is not a sweet schezwan profile. It is closer to the hot tomato-chilli chutney people expect with momos: more fire, more freshness, less sticky sweetness. Heat level is Hot. The texture should coat a dumpling without sliding off like a thin sauce.

• Character: bright chilli, tomato, garlic, sharp and moreish
• Texture: spoonable hot chutney
• Heat: Hot

Why a dedicated momo chutney

You can dip a momo in schezwan. Many people do. A dedicated momo chutney still wins when the dumpling is the main event, because the flavour is built for that bite: heat, tomato, garlic, a little tang. TAYO treats this as a Fire product and a snack-night product — QSR-friendly, home-table-friendly, and honest about heat.

Best with

• Steamed momos, pan-fried momos and kothey-style dumplings
• Thukpa, noodle soup and dry noodle bowls
• Spring rolls, steamed buns and fried wontons
• Fries, potato wedges and evening snacks
• Grilled meats, mushrooms and vegetables that want a sharp chilli tomato
• Egg rolls and leftover dumpling platters

How to use

• Dip: The primary use. Spoon into a bowl. Add a squeeze of lime if you want extra sharpness.
• Spoon over: Finished dumplings, so every piece carries chutney.
• Stir into noodles: A spoon through thukpa or dry noodles.
• Spread: Inside a roll or toasted sandwich when you want serious chilli tomato.
• Cook: Use as a base for a quick spicy tomato toss-up with vegetables or leftover dumplings.

Kitchen ideas

• Momo night: steamer on the table, chutney in a bowl, lime wedges on the side.
• Fried leftover momos: crisp them on a tawa and serve with a thicker spoon of chutney.
• Noodle bowl: cooked noodles, spring onion, a fried egg, this chutney.
• Snack plate: fries plus momo chutney when there are no dumplings left.

Pack and storage

• Net quantity: 250 g
• Format: wide-mouth glass jar
• Range: TAYO Fire
• Heat level: Hot
• Storage: Store in a cool, dry place. Refrigerate after opening and use within the period stated on the pack. Always use a clean, dry spoon.

TAYO — Spice it Up! Made for momos. Useful for everything that follows.

This is the craft-heat signature in the TAYO opening range — the bottle that tells you the brand is serious about flavour-led heat, not heat for its own sake. Indian red chilli is fermented for depth. Garlic keeps the sauce savoury and usable. The result is a finishing hot sauce you put on food you already like, rather than a novelty chilli extract you try once.

TAYO FIRE is built around chilli that still tastes like food. Fermentation adds tang and umami so a few drops change a plate. You should taste chilli, garlic and a clean hot finish — not only burn.

What it tastes like

Fermented red chilli first: rounded, slightly tangy, deeper than a simple vinegar-chilli mix. Then garlic, savoury and cooked into the sauce rather than raw on top. Heat arrives clearly and stays. This is a Hot bottle. Use less than you think, then add more.

• Character: fermented chilli, garlic, tang, savoury heat
• Texture: pourable hot sauce with chilli body
• Heat: Hot

Why fermentation belongs on an Indian table

India already understands chilli, garlic and sourness. Fermentation is the craft step that turns those familiar notes into a modern finishing sauce. This bottle is the halo product of the launch range: the one that sits next to eggs in the morning, grilled food at night, and a bowl of noodles when you want more than schezwan sweetness.

It is not a cooking paste and it is not a pickle. It is a few drops, a drizzle, a shake into mayo or yogurt — heat with flavour attached.

Best with

• Fried or scrambled eggs, omelettes and breakfast toast
• Grilled meats, paneer tikka, mushrooms and roasted vegetables
• Pizza, burgers, loaded fries and toasted sandwiches
• Noodle bowls, fried rice and grain bowls
• Tacos, wraps and leftover roast plates
• Any dish that is good, and would be better with a precise hit of heat

How to use

• Drizzle: Over finished food at the table. Start with a few drops.
• Shake into: Mayonnaise, yogurt, butter or a simple salad dressing.
• Marinate: Mix with oil, salt and a little lemon or vinegar. Coat paneer, chicken or vegetables before grilling.
• Cook: Add near the end of a stir-fry so the fermented character is not boiled away.
• Finish: A line across pizza, eggs or a burger is often enough.

Kitchen ideas

• Eggs: two fried eggs, toast, a thin drizzle. That is the test of a hot sauce.
• Chilli-garlic mayo: this sauce plus TAYO mayo for burgers and fries.
• Weeknight noodles: toss cooked noodles with a little oil, this sauce, and spring onion.
• Grill glaze: brush on in the last minute only — sugar and chilli can catch if left on high heat too long.

Pack and storage

• Net quantity: 180 ml
• Format: glass bottle with tamper-evident cap
• Range: TAYO Fire
• Heat level: Hot
• Storage: Store in a cool, dry place. Refrigerate after opening for best flavour and use within the period stated on the pack. Shake before use if the chilli body settles.

TAYO — Spice it Up! Flavour-led heat. Use it like a finish, not like a dare.

TAYO Mango + Chilli Chutney keeps the comfort of a mango chutney — ripe fruit, gentle tang, a spoonable jar — and adds a modern chilli lift. It is sweet enough for a thali and a cheese board. It is bright enough for grilled food and sandwiches. It is the fruit chutney that still feels current.

This is a Roots jar with gifting potential. Mango is one of the most understood fruit flavours in India. Chilli stops the chutney from being only dessert-adjacent. Together they make a sweet-heat condiment that works at lunch, at a snack table, and next to a wedge of cheese.

What it tastes like

Ripe mango leads. Then a clean tang and a chilli warmth that sits underneath the fruit instead of covering it. The chutney should taste cooked and rounded, not like raw mango pulp, and not like a jam with chilli flakes sprinkled on top.

• Character: ripe mango, tang, gentle chilli heat
• Texture: spoonable fruit chutney with soft body
• Heat: Mild to Medium

How TAYO thinks about fruit chutney

Fruit chutneys fail when they are only sweet. They also fail when the chilli is a gimmick. The job of this jar is pairing: paratha and thali on one side, cheese, grilled food and sandwiches on the other. If it can move between those tables, it earns its place in the range.

Best with

• Paratha, thepla, roti and everyday thali plates
• Cheese boards, crackers and cream cheese toast
• Sandwiches, cold cuts, grilled paneer and leftover roast
• Grilled chicken, fish and vegetables
• Samosas and snack platters that want a fruit-sour contrast
• Festive tables and simple gifting

How to use

• Spoon on the side: The simplest and often the best use — a little with the meal.
• Spread: In a cheese sandwich, a grilled sandwich, or on toast with butter or cream cheese.
• Glaze: Brush onto grilled food in the last minutes so the fruit sugars shine and do not burn.
• Board: Put the jar out with cheese, crackers and nuts. No extra prep.
• Mix: A spoon into yogurt or cream cheese makes a quick dip.

Kitchen ideas

• Cheese toast: thick bread, butter, cheese, a spoon of mango chilli chutney under the grill.
• Thali spoon: rice, dal, vegetable, roti, this chutney.
• Grill night: paneer or chicken, a light brush of chutney at the end, lime on the side.
• Gift jar: pair with crackers or a cheese wedge. The product is the present.

Pack and storage

• Net quantity: 250 g
• Format: wide-mouth glass jar
• Range: TAYO Roots
• Heat level: Mild to Medium
• Storage: Store in a cool, dry place. Refrigerate after opening and use within the period stated on the pack. Always use a clean, dry spoon.

TAYO — Spice it Up! Familiar mango. A chilli finish that keeps it interesting.

TAYO Tamarind-Date-Jaggery Chutney is the pan-India sweet-tangy staple done as a proper jar, not as an afterthought squeezed next to the namkeen. Tamarind brings the sour. Dates and jaggery bring the round sweetness. Together they make the chutney that chaat, samosas, tikkis and thalis keep asking for.

This is a Roots product: familiar, regional in spirit, useful across the country. It should taste like the chutney you remember from a good chaat stall — balanced, glossy, spoonable — without being cloying or harshly sour.

What it tastes like

A clear tamarind tang up front, then the deeper sweetness of date and jaggery. Warm spice sits in the background so the chutney feels finished, not like plain tamarind pulp with sugar. The heat is mild. The point is balance: sour, sweet, a little spice, and a texture that pours and clings.

• Character: sweet, tangy, fruity, gently spiced
• Texture: smooth, pourable-to-spoonable chutney
• Heat: Mild

Why this chutney matters

Sweet-tangy tamarind chutney is one of the most used condiments in Indian snacking. It is also one of the easiest to get wrong — too thin, too sugary, or too sharp. TAYO’s version is built to sit on the table for chaat night and still earn a place next to a samosa, a tikki, a thali, or roasted vegetables that need a glaze.

Use it as a dip. Drizzle it. Brush it. Do not hide it in the back of the fridge only for festival chaat.

Best with

• Samosa, aloo tikki, bread pakora and mixed fried snacks
• Sev puri, bhel puri, dahi puri and papdi chaat
• Aloo chaat, chana chaat and fruit chaat
• Dahi vada and snack-box tiffins
• Thali plates that need a sweet-sour side
• Roasted sweet potato, carrot and pumpkin
• Cheese boards that want an Indian fruit-sour note

How to use

• Dip: Serve in a small bowl with hot fried snacks. Pair with a green chutney if you want the classic two-chutney plate.
• Drizzle: Finish chaat just before serving so the sev stays crisp.
• Thali: A spoon on the side of dal, vegetables and roti.
• Glaze: Brush onto roasted vegetables or paneer in the last minutes of cooking.
• Mix: Loosen with a little water for a thinner chaat drizzle, or keep it thick for dipping.

Kitchen ideas

• Chaat plate: boiled potato, onion, sev, yogurt, this chutney, and a green herb chutney if you have one.
• Samosa night: heat the samosas and put both sweet and spicy chutneys on the table.
• Roast glaze: carrots or pumpkin, a brush of chutney, a pinch of chilli, back into the oven for five minutes.
• Yogurt dip: stir a spoon into thick dahi for a quick sweet-tangy raita-style side.

Pack and storage

• Net quantity: 250 g
• Format: wide-mouth glass jar
• Range: TAYO Roots
• Heat level: Mild
• Storage: Store in a cool, dry place. Refrigerate after opening and use within the period stated on the pack. Always use a clean, dry spoon.

TAYO — Spice it Up! The sweet-tangy jar Indian snack tables already know how to use.

TAYO Hot & Sweet Tomato-Kashmiri Chilli Sauce is the household table sauce that sits between everyday ketchup familiarity and a more grown-up chilli-tomato flavour. Tomato gives the body. Kashmiri chilli gives colour and rounded warmth. A measured sweetness keeps it friendly for family tables, fries, rolls and snack plates.

This is an Originals bottle: high-repeat, easy to understand, useful without explanation. It should be the sauce people reach for when they do not want a specialist hot sauce and do not want a plain sweet tomato ketchup either.

What it tastes like

Ripe tomato first, then a gentle chilli warmth and a clean sweet-tangy finish. Kashmiri chilli is used here for colour and rounded heat, not for a sharp burn. The sauce should coat fries and cling to a sandwich without tasting like candy or like a hot-sauce dare.

• Character: tomato-forward, sweet-tangy, warmly spiced
• Texture: smooth table sauce, squeeze-bottle friendly
• Heat: Mild to Medium

Where it sits in the TAYO range

Every flavour house needs a bottle that works on a weekday snack plate. This is that bottle. It is also a quiet cooking sauce: a spoon in a pan with onion and vegetables becomes a quick sweet-hot gravy. Use it as a dip, a spread, a glaze and a shortcut — four jobs, one product.

Best with

• Fries, potato wedges, nuggets and cutlets
• Sandwiches, burgers, pav and toasted rolls
• Pakoras, bread rolls and evening snacks
• Tawa cooking, grilled sandwiches and leftover tikka
• Simple noodle or rice toss-ups that need tomato-chilli body
• Kids-to-family tables that want flavour without aggressive heat

How to use

• Dip: Straight from the bottle onto a snack plate.
• Spread: Inside sandwiches and burgers in place of ketchup when you want more chilli character.
• Cook: Add to a hot pan with onion, garlic and vegetables. Loosen with water for a quick sweet-hot gravy.
• Glaze: Brush onto fried snacks or grilled paneer at the end of cooking.
• Mix: Combine with TAYO mayo for a creamy hot-and-sweet dip, or with yogurt for a lighter side.

Kitchen ideas

• Friday fries: hot wedges and this sauce, nothing else required.
• Quick paneer stir-fry: cubes, onion, capsicum, two spoons of sauce, a splash of water.
• Burger night: bun, patty, onion, lettuce, a line of hot-and-sweet instead of plain ketchup.
• Leftover rice: a spoon in the pan with spring onion and egg or tofu.

Pack and storage

• Net quantity: 300 g
• Format: premium squeeze bottle
• Range: TAYO Originals
• Heat level: Mild to Medium
• Storage: Store in a cool, dry place away from direct sunlight. Refrigerate after opening and use within the period stated on the pack.

TAYO — Spice it Up! The table sauce a household will actually finish.