A San Francisco Based company delivering High quality tikka masala - Bringing confidence back to home cooking

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Curry Truck Style Tikka Masala

Chef Menard curated a unique spice blend pairing with the right amount of cream, and tomatoes having you falling in love with each bite. Elevate any dish from your breakfast eggs, party dip, or your favorite simmered dinner.

All Natural, Vegetarian, Gluten Free, & Proud Member of The Specialty Food Association.

Water, Cream, Onion, Tomato Paste, Lime Juice, Ginger, Garlic, Spice, Carrots, (Carrots Water, Salt [May Contain Calcium Chloride]), Celery, Sugar, Sea Salt, Curry (Spices, Turmeric, Salt, Mustard, Chili Pepper), Paprika, & Xanthan Gum


Chef Andrew grew up with a passion for food. From an early age, he learned the dinner table is what brings people together. With a passion for community and food, he enhanced the knowledge imparted on him by his Mother when he attended culinary school in Vermont. After graduation, he worked in critically acclaimed restaurants in both Boston and San Francisco.

One day while grocery shopping with friends, it became clear to Andrew that the marketplace was lacking variety in the sauce isle. He wanted something delicious with all natural ingredients, representing cultures from around the world. It was through this that The Saucery was born.

The Saucery began as a passion project in 2013's selling at farmer's markets. Slowly the business had evolved into direct distribution to over 18 independent, grocery retailers all over San Francisco Bay Area. Andrew is steadily increasing his small batch ethnic sauce company, while continuing to thrive in the culinary industry cooking for clients, and free lancing at several restaurants and catering companies in the Bay Area.On the horizon is the long anticipated release of a vegan sauce & expanding distribution by the end of the year.

Have a question, comment, or simply want to say hello? Contact our marketing team at hello@thesaucery.net


Seared Chicken Thighs with Butterball Potatoes, Broccoli Florets, and Tikka Masala

See Recipe