Simply pour Kanti Saus in the pan, wait for it to heat up and – voilà – your dish is served. We caught up with Gillie Melchiot, the man behind the genius that is Kanti noodle sauce. People go to work until 5pm and have their dinner 6pm, right? Wrong, according to Melchiot. “People don’t have time to cook anymore,” he points out. With Kanti Saus, he wanted to create something that tastes good and is easy to use, with nothing else needing to be added. He had been passionate about cooking since he was a little boy and had seen his mother cook for parties of more than 200 people, yet Melchiot still did not imagine he would ever go on to create his own variety of sauces for noodles and rice.