Instant Indian Flavors, No Compromise: Malini Das Introduces 53 Curries In US Market

By BHARTTI KUMAR

BAKERSFIELD, CA – Imagine savoring a bowl of rich, flavorful Dal Makhani or creamy Paneer Tikka Masala—without hours of cooking or a trip to an Indian restaurant. That’s exactly what Malini Das, chef and entrepreneur, aims to offer with Molly’s Instacurry, a new line of freeze-dried Indian curries now available across the U.S.

Das, who has spent decades in the hospitality and food industries, is bringing 53 varieties of instant Indian meals to the market. From single-serve portions to bulk packs and sauces, each product is designed for quick, hassle-free preparation. Simply add hot water, and within minutes, a traditional Indian dish is ready to enjoy.

“There are many dehydrated and frozen Indian curries available in the U.S., but no freeze-dried options,” Das explained. “This technology locks in 97% of the flavor and nutritional value, while also extending shelf life—without artificial preservatives.”

The lineup includes beloved staples like Dal Makhani, Palak Paneer, and regional specialties that showcase the diversity of Indian cuisine. The meals are lightweight, compact, and ideal for busy professionals, outdoor adventurers, and even emergency food storage. Manufactured in India, the products meet strict quality standards, holding certifications such as ISO 22000, FSSAI, GMP, and FDA.

A Culinary Journey Spanning Decades

Das’s path to Molly’s Instacurry started in the hospitality industry, where she owned and operated hotels in Maryland, Oklahoma, and Florida from 1991 to 2001. She later ventured into the restaurant business, launching Portofino Ristorante, an Italian eatery, in 2002.

In 2008, she trained under master chefs in Kolkata, perfecting the art of kathi rolls—a popular Indian street food. She introduced these to the San Francisco Bay Area, where they became a hit in Indian grocery stores and movie theaters. It was during a visit to Mumbai that the idea for Instacurry took shape.

“The freeze-drying process locks in the essence of the food,” Das said. “When you rehydrate it, you get a meal that tastes as fresh as if it were just prepared.”

Looking ahead, Das envisions expanding Molly’s Instacurry into a quick-service restaurant (QSR) concept. “With our bulk foodservice packs, it’s incredibly easy to set up a restaurant or catering service. You don’t need a chef—just three to four employees and a six-to-seven-item menu,” she explained. If successful, she hopes to franchise the idea nationwide.

Beyond business, Das is committed to giving back. A portion of Instacurry’s earnings goes toward community projects in her hometown of Surat, Gujarat.

“For me, Instacurry is not just a brand—it’s a vision,” she said. “It’s about sharing my passion for food and innovation while making Indian cuisine more accessible to everyone.”

For more: MollysInstacurry.com.