Flash Sale

The mackerel is one of the most abused fish by the local market as its often shined in ammonia given its very soft & decay prone nature. Our mackerels in comparison will actually look more tame but the taste will be nothing like what you have eaten in the local market - most of our customers have written to us as they rediscover the mackerel from their childhood days when things were fresh - if you experience this, please let us know

They say we are choosy with our meats - you will believe it when we tell you that we only serve the very premium young male goat approximately 6-8 months old with meat so tender that it will melt in your mouth. We apologise in advance to the non-goat eaters who may find the description gory, but our meat is simply the finest in town!

If there were a Miss Universe competition for fish, Red Snapper would definitely win hands down. Very very tasty fish with soft flesh which can be made in to a fillet easily

The Kuttanadan Duck is a very sought after delicacy from the Kuttanad area of South Kerala. These ducks are reared naturally in the local paddy fields and in absolute free-range conditions. Very healthy meat that is excellent for curry, fries or other preparations. Can be prepared similar to what you do with Chicken.

Note:: We would like to share with you that the most tastiest version of the Kuttanadan Duck is the Male duck – unfortunately, regardless of how you clean the male duck after slaughter, after some time small hair grows back in the product. This is a known limitation of the male Kuttanadan duck (you can try this out at home by plucking the hair out of the duck that we supply and leaving it for 6 hours). The only effective option against this is de-skinning (which removes the taste – unlike Chicken, Duck is better with the skin) or using certain chemical cleaning agents to remove the hair as done in large meat processing centres which we don’t endorse or do. Most Kuttanadan duck eaters are aware of this limitation. Please bear with us since this is the nature of the product if processed naturally.

For the finest mutton Connoisseurs - lamb that is tender and between 4 – 12 months old. You are guaranteed to not need to cook this for a long time -Tasty and Juicy.
Net weight:500g, Gross weight:678g

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.

Freshly minced tender chicken mixed with a balanced masala of onion, ginger, garlic, tomatoes, spices and fresh coriander leaves
Cooking instruction:
Unpack the chicken kheema mix into a bowl and mix with a spoon. Heat up a kadai or non stick sauce pan. Add 2 table spoon of ghee.Crackle a pinch of cumin seeds (optional). Add the mince meat to the pan and saute on a low flame. Once the meat is sauted well add 100 ml of water to this meat mixture and cook on a low flame. Depending on ones liking cook to very dry or gravy consistency. Transfer to a serving bowl and sprinkle some coriander leaves on top and serve hot.

Butter chicken or murg makhani is a popular Indian gravy dish made with tomatoes. This rich tomato based sauce has all the goodness of butter and cream. The sweetness and spiciness of this rich sauce varies from place to place and person to person.
Our gravy is a mildly spiced and less sweet. Can customise the spice and sweetness level by adding more chilly or sugar during the cooking process.

Cooking instruction
*In a sauce pan add 150 ml water and heat it up. Unpack the Butter Chicken pouch and transfer to a container and mix well to refreshen.
*Scrap all the marinade stuck to the pouch into the bowl. When the water just starts to simmer drop the pouch contents to the pan taking care the hot water doesn’t splash over.
*Mix with a spoon so that the water and the marinade is blended well.Cover with a lid and allow to cook on a slow flame for 10-12 minutes. When the gravy is thick enough and just coats the chicken remove from fire.
*Transfer to a serving bowl and garnish with a spoon of cream.
*To enjoy a much more richer gravy just before removing from the burner add 1 tbsp of fresh cream and mix well. Enjoy with hot plain rice or roti.

Chicken cooked in this aromatic, spicy masala is a preparation from the community of Chettiars of the Chettinad regions.This spicy flavourful masala is made by dry roasting a host of whole spices along with Gundu Milagai in Tamil or a Gundu chilly. Spices like Cinnamon, Kalpasi (stone flower or a dry moss) etc gives a very rustic aroma to this dish.

Cooking instruction:
Unpack the Chettinad Chicken packet into a bowl & mix well. Heat up a thick bottom pan or a non stick kadai. Add 1 tsp of gingelly or refined oil. When the oil is hot drop 10-12 nos of curry leaves & allow to crackle. Slide the chicken & masala into the pan. Brown on all the sides on a slow flame. When the chicken & masala is slightly browned, sprinkle 100 ml of water into the cooking pan. Cover the pan & cook for few minutes. Keep stirring the chicken on a slow flame & allow the water to reduce. Allow the masala to coat the chicken
Check for seasoning & serve hot along with Parotta or rice