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Country of Orgin : Norway

This slightly sweet, pink fish is among the richest sources of long-chain omega-3 fats, full of high-quality protein, vitamins and minerals. Our Atlantic Salmon is flown in from a farmed fishery that supports sustainable fishing and ecological practises in accordance with International Standards.

A 500g serving will give 4 x 125g darnes (or portions) which is a portion suitable for the average adult.

Nutritional Values (per 100g, without skin and as a % of a 2000 calorie adult diet)
Calories 220kcal (11%)
Carbohydrates 0g
Protein 20g (40%)
Total Fat 15g (19%)
Vitamin D 4.7ug (24%)
Vitamin B12 4.4ug (183%)
Omega 3 fatty acids 3.3g

Salmon is only available at certain times of the year, and has a high worldwide demand.

The Venami or Vannamei spells $$ to India's fishermen. This is India's widely exported fish and is almost all farmed in large paddy fields or special ponds. If you have bought frozen prawns in a super market, it is likely to be a Venami but what we give you will be very different - almost 12 months younger, right off the pond & un-frozen different...

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

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

No (fish) party is complete without the Seer Fish. King of all fishes - this is a one center bone only, smell-less kind of fish. If you are new to fish - highly recommended to start with the Seer Fish

The Cobia or Motha is a fish very similar in looks and single bone like the seer fish. True Fish Connoisseurs rate this fish at par or better than the Seer. Very soft flesh - makes great curries or fries

We bring you the one and only tasty Karimeen. Easily one of our most sought after fish & the unofficial crown prince of Kerala fish that is equally popular all through India. Best fried and then cooked in a specially prepared Karimeen Masala

Fresh water catfish variety

A very tasty version of the catfish but found in the sea. Mr. Moustachy catfish is sought after for its meat, eggs & interestingly the head

Quiet the snapper - black in color, majestic looking and very soft meat. Larger fish in general and amazing for grills, curries or fries

A fresh water fish with numerous names depending on where its caught from. This large fish is at the top of the fresh water fish food chain except for the Hilsa. Curry it, grill it or fry it but you can't find a fault with it

Drums of heaven literally! Tad heavier than its cousin the lollipop but Mr. Drumstick doesn't mind the weight issues given his large fan base and also better pedigree coming from the leg of the chicken

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.

The Clam is probably our smallest "fish" and yet one of our most tastiest. Its pure indulgence especially if prepared in the traditional spicy roast or fried form. This product is rich in protein, vitamins and minerals.It has low fat content.
Clam meat with out external shell. The intestinal parts are not removed. Consumption without proper cleaning can cause gastric problems to people who are not used to this food.

Makes great Tandoor, Grilled or Fried Chicken Wings. Its the whole package compared to the Lollypop which is just the tip of the wings

Beautiful fish - literally and taste wise belonging to the elite Snapper family. Like most Snappers - very meaty, super tasty and less bones. Large fish in general

Tasty for both curries and fries

Marine fish similar to pomfrets with good palatable qualities

The Grey Mullet or Thirutha as its known in the Southern Coasts is an amazing fish that is generally found in both the fresh water and also in the slightly salty waters in the estuaries. This one is a real killer when it comes to the taste and is very sought after for delicious fish curries and fries. Has small bones, but also has a pretty soft flesh. People have often wondered why this fish is called Grey since its really silver-ish white in color - but as they say why bother about the color when the taste is amazing!

House special, free of chemicals. This Grandma style fried chicken is made with our own house special masala. Simply fry in oil and enjoy hot accompanied with onion slice and lemon wedge.
Ingredients: Chilly powder, ginger/garlic paste, coriander, curry leaves, star anise, pepper, nutmeg, eggs, gram and rice flour.

Cooking Instruction:Unpack the pouch and transfer to a container.Scrap all the masala from the pouch. Mix the contents.
In a kadai or sauce pan pour oil and heat up. When oil is hot, carefully drop the chicken pieces one by one taking care the hot oil doesn’t splash on to oneself.
Allow to fry the chicken for 8-10 minutes. Strain out the fried chicken pieces and transfer to a plate with a kitchen tissue or napkin so that excess oil is absorbed.
Serve along with lemon wedges, onion slices and any sauce of ones liking(optional)
Enjoy as a starter or as an accompaniment along the meal.

Shanks made out of the finest Goat in town

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

No (fish) party is complete without the Seer Fish. King of all fishes - this is a one center bone only, smell-less kind of fish. If you are new to fish - highly recommended to start with the Seer Fish

* 500g Premium Tender & Antibiotic-residue-free Chicken Skinless Curry Cut
* 400g SeerFish / Aykoora / Neymeen Steaks

Premium Antibiotic-residue-free Chicken Hearts, a good source of protein, iron and zinc. As per studies, one cup portion of simmered chicken hearts contains 38.3g of protein. It goes a long way towards meeting the recommended 46g per day for women and 56g for men

Bite-sized pieces of Chicken with bones, marinated in a mildly spiced masala with Sesame seeds. This typical Dhaka style preparation will surely make you come back for more!

Cooking instruction: Unpack the dish into a plate or bowl. Scrape off the marinade which is stuck to the pouch and mix well. Pour oil in a kadai or fry pan, enough to cover the Chicken. Heat the oil and drop the Chicken pieces one by one into the hot oil. Fry until it’s cooked

This Burmese curry is a thick paste of curry powder, coconut, cumin, chillies, garlic, onions, tinge of lemon grass and galangal. Prawns cooked in this yellow hued curry is rich in flavour and aroma. An excellent accompaniment for a plain steamed rice or a coconut rice

Cooking Instruction:
* In a thick bottomed sauce pan add 1 tbsp full refined oil and heat up.
* Unpack the Burmese prawn curry packet to a bowl and scrap the contents of the pouch to the bowl.
* Once the pan and oil is hot slide the marinated prawns in the bowl to the pan.
* Saute the prawns for a few minutes not allowing the masala to stick to the pan.
* Warm 200 ml of water and add to the pan in which the prawns are getting sauteed.
* Mix the water and the prawn masala well and allow to cook on a slow flame.
* Check the thickness of the gravy and switch off the flame.
* Transfer to a serving bowl and serve along with plain steamed or coconut rice.
Note: Prawns takes few minutes to cook and cooking longer only makes the prawn rubbery and chewy.