Introduction :
Today, sauces can be considered an integral component of Indian cuisine. The ever-changing nature of food habits has led to the widespread use of sauces. Although chutneys or gravies continue to occupy prime positions as sauces in traditional Indian cuisine, modern sauces also find numerous applications in Indian cuisine.
Knowledge of the common types of sauces consumed in India will make it easy for anyone to make the right selection. This blog explains the sauces consumed in Indian kitchens.
Types of Sauces
India has a combination of traditional saucy flavours and a range of western sauces. Among those, tomato sauce, green chilli sauce, and dark soy sauce are the most widely utilized sauces.
1. Tomato Sauce
Tomato sauce is one of those sauces that are most commonly found in an Indian household. This sauce is prepared using ripe tomatoes and has a mild sweetness and subtle tanginess, which makes it quite appealing to all age groups. This sauce has no specific taste, which makes it quite versatile.
Tomato sauces were adopted in India with the development of processed foods. Over the years, tomato sauce has evolved beyond being a dip product and has become a staple in many cuisines.
It is made by cooking tomatoes until they are soft, peeling off the skin, and simmering the flesh in salt and mild seasonings. This way, it thickens on its own and has a great flavour. It is also often made at home to use as a sauce.
The primary advantages of tomato sauce are its convenience and versatility. Tomato sauce can be considered a topping to snacks such as cutlets, sandwiches, as well as a component to top noodles or even to prepare quick gravy. If utilized properly, tomato sauce is a good complement to a meal, adding to its flavour. In the Indian market, tomato sauces are always priced under a medium category, with SGR 777 tomato sauces being amongst those that offer great quality with a realistic price tag.
2. Green Chilli Sauce
Green chili sauce is a favourite of those who like a lot of heat and taste. It consists of only three ingredients – green chilies, vinegar, and salt. When you add it to food, it provides an instant explosion of heat and taste.
This sauce was later introduced to India through Indo-Chinese cuisine and is quite popular in cities. The sauce gradually spread into restaurants, food stalls, and finally into households.
Green chilli sauce is made from ground green chilies mixed with vinegar and seasoning, cooked slowly to preserve its flavor, which is quite strong. It is also referred to as ‘green sauce’ since, unlike other sauces, its use is limited because it has a strong flavor.
It is commonly used in fried rice, noodles, momos, and snacks. Many people regard it as the best chilli sauce for Indo-Chinese cuisine. Health-wise, it is utilized as a condiment, and it doesn’t require much, hence the utilization of excess amounts of salt or oil. Readymade packs of this sauce can be found everywhere, and it’s wise to buy those brands that clearly state their practices on using ingredients. In some recipes, a milder variation like sweet chilli sauce is also used for balance.
3. Dark Soy Sauce
Dark soy sauce is thicker, darker, and richer than regular soy sauce. Sometimes referred to as Black sauce, it is mainly used to add colour and depth rather than saltiness.
Soy-based sauces entered Indian cooking through Chinese and Southeast Asian influences. Dark soy sauce became popular as Indo-Chinese dishes gained acceptance across the country.
It is prepared through the extended fermentation of soybeans and grains, followed by aging. This longer process results in its deep colour and slightly sweet taste. Among various sauce varieties, dark soy sauce stands out for its visual impact.
Dark soy sauce is used in stir-fries, noodles, and gravies where appearance matters. People also look at the benefits of soy sauce, such as enhancing flavour without heavy seasoning. When used in moderation, it fits well into everyday cooking without overpowering dishes.
Conclusion
The different types of sauces used in India reflect how cooking has adapted to modern needs while keeping flavour at the centre. Each sauce has a specific role, whether it is adding sweetness, heat, or richness.
Using sauces in balance helps improve taste and presentation without overwhelming dishes. Choosing reliable brands like SGR 777, which focus on consistency and practical pricing, makes it easier for households to enjoy everyday cooking with confidence and convenience.
Key Takeaways
- India uses a mix of traditional and modern types of sauces influenced by global and local cooking styles
- Tomato sauce is mild, versatile, and widely used in everyday meals
- Green chilli sauce adds sharp heat and is commonly used in Indo-Chinese dishes
- Dark soy sauce is mainly used for colour and depth rather than saltiness
- Choosing sauces with balanced ingredients and practical pricing makes them suitable for regular household use
FAQs
What are the 5 main types of sauce?
The five main types of sauces are tomato-based sauces, chilli sauces, soy-based sauces, herb-based sauces, and fermented sauces.
Which sauce is best for pasta?
Tomato-based sauces are best for pasta because they pair well with vegetables, herbs, and mild seasonings.
What is sauce and its types?
A sauce is a liquid or semi-liquid preparation used to enhance flavour, colour, or texture. Types vary based on ingredients and preparation methods.
What are traditional sauces?
Traditional sauces include chutneys, gravies, and region-specific preparations commonly used in Indian cuisine.
What are Indian sauces?
Indian sauces include tomato sauce, chilli sauces, soy-based sauces used in Indo-Chinese cooking, and traditional regional sauces.
