* 1kg of Premium Tender & Antibiotic-Free Chicken Skinless Curry Cut
* 500g of Fresh Indian Baasa / Pangasius - Boneless Fillets

Chicken in all its glory, but without bones and juicy to the core. Hassle free - cook directly in the pan after some cursory cleaning.

Ask any Pink perch lover and they'll tell you - the bonier, the tastier. It goes by various names though, and is a seafood lover's favourite.

Great tasting Black Pomfret

Grouper & it's cousin the Hammour will probably be the national fish of the Arab world. Doesn't win a beauty contest but wins our award for the top 10 tastiest fish thanks to its super tasty soft meat with less bones

For people who love the uncomplicated...Pan ready, no hassle form of chicken with zero bones. Heat, steam, fry, grill - Indian, Chinese, Continental - any option will work well with the Mr. Flexible Fillet

Indian Salmon/Vazhmeen/ Raavas/ Gurjali/ গুরজালি

Highly rich in iron, Chicken liver is low in Sodium. It is also a good source of Thiamin, Zinc, Copper and Manganese, and a very good source of Protein, Vitamin A, Vitamin C, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Iron, Phosphorus and Selenium.

Great tasting Black Pomfret

Freshwater delicacy Mourala or Mola carplet. Weight of each one less than 10gm

Safe and Fresh vegetables in cut format ready to make Sambar - Ozone Washed to remove any external pesticide residue - See production description for specific Malabar Style vegetable ingredients

A fiery red,slightly tangy and spicy chicken preparation whose origin is traced to the Mangalore-Kundapur region of Karnataka.The fiery red colour of the chilly is is from the Bydagi chilly which is native of Karnatake. Ghee used in cooking as well as roasting the masala makes this dish a rich and popular among
Cooking Instructions: In a thick bottom fry pan add 100ml water and unpack the Tangy Chicken Ghee Roast masala into this pan. Allow it to cook in low flame stirring occasionally. Don't allow the pan to dry up and burn. Add more water if masala turns too dry. Cook for 10 minutes and check for the doneness of chicken.Serve with some fried cashew-nut on top as garnish.