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Made fresh using traditional stone-grinding methods and without artificial chemical or preservatives of any kind.

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

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

Fresh water fish having elongated round body and possess meat with good flavor

This true swadeshi product has rose coloured meat and is nothing like the frozen, many months old, bleached white Vietnam Baasa available in retail stores. Has a lot of tasty & healthy fish oil and doesn't really require extra oil for cooking

Elongated laterally compressed body with white meat. Mainly marketed frozen packs in international market, but through Freshtohome it get delivered fresh at your door steps

A very tasty variety of Catfish found in Kerala Backwater

A Crab a day keeps the ... Sea Crabs can be blue, brown or red but just as tasty

Young Gold Striped Sardine wanted to be a fat oily sardine when he grew up, but a sudden passion for the gym meant that he would never grow too much fat and remained slender and bony. Neverthless highly sought after by the sardine eating population and tastes pretty good. Plus point for the thorny sardine is that its relatively bigger and thus easier to clean.

That unmistakable melt-in-your-mouth tender mince, made from the finest Halal-certified meat. Ground to perfection and ready to be spiced for any preparation.

A tasty snapper which looks very beautiful, so much so that it is said that a leading female movie actor was named after this fish (wait...or was it the other way around?). In any case, tastes great.

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.

The Emperor or Sheri as its called in the Middle East is simply the King of Kings in the fish world (in terms of taste). Majestic in all sense to look at (and eat). Highly sought after. A common menu item in most luxury hotels. Large & fleshy meat - the King of Fish does come in Fifty different Shades - Grey, Silver, Yellow, Classic.. This one is the Classic Emperor

One of the classic delicacy which has good meat quality and better taste

Free Range - Born Free in open farms & Delivered Fresh to you! Very healthy chicken & some say that the ancient recipes passed on from generations tastes best with the Country Chicken

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.

Fresh Prawns caught directly from the sea - no chemicals, ammonia, whatsoever! Premium quality

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 Skeleton bones for Soup / Broth / Stock

Tender, juicy Chicken breasts marinated in a spicy, smokey BBQ sauce. If you’ve got eyes for spice, this dish is hard to miss