Flash Sale

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

Tender halal cuts of chicken, straight from the farm. No antibiotics, growth promoting hormones or any of the bad stuff. Naturally reared for tastier meat. Cleaned and cut in a state-of-the-art HACCP & Halal certified processing centre. No Gizzard No Liver No wing-tip Partial Neck piece

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

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

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...

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

Large Tuna - Curry cut

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

Very fleshy. Few bones - perfect for biriyani, fried or grilled preparations and as a curry. Popular for its taste and all-time availability. Can't go wrong with this seafood favourite.

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

Kumarakom Brackish water fish having high demand

One of the main shellfish seafood foods and can be eaten in a variety of ways: curried, fried, battered, stewed or as part of dishes such as the well-known Spanish Paella. Squid is low in fat, high in protein and are internationally famous for their taste. Rated best in India by all our expat customers who are true connoisseurs of this boneless wonder.

Did you know that the freshness of a squid is best when the little red dots are very dense and close to each other? Squid is high in selenium, an essential mineral for metabolism and powerful antioxident.

Whole: Fresh Squid washed

Whole cleaned: Whole squid is washed, with skin and internal shell removed.

Tubes: Only the mantle (body) portion of squid.

Tube and Tentacles: The main edible portion (mantle/body) of the squid including tentacles.

Rings: The mantle portion of Squid is sliced into rings.

A 500g serving will be sufficent to feed 4 adults as part of meal.

Nutritional Values (per 100g, and as a % of a 2000 calorie adult diet)
Calories 80kcal (4%)
Carbohydrates 1g (0%)
Protein 15g (31%)
Total Fat 1.5g (2%)
Selenium 66ug (120%)
Vitamin B3 6.7mg (42%)
Vitamin B12 3ug (125%)

"Rohu, oh my Rohu - How Humble Thy Visage" - as the Poet said. The Rohu maintains a very low profile in spite of being the king of Carps in India. Don't be fooled by its humble exterior - explore a bit deeper and you will realise that this is one of the most nutritious fish in our collection, rich in Vitamin C and equally rich in taste. Among the most commonly eaten fish in the country

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 serving of chicken gizzards contains a hefty dose of protein, a nutrient necessary for energy production. Cooks often use gizzards as a soup ingredient. You also can grill, fry, barbecue or even pickle them.

Bone-in chicken is marinated in house-special masalas and coconut. A great accompaniment for rice, chapathi or parotta.
Cooking instruction: * Unpack the coconut chicken packet and transfer to a bowl and mix to refreshen.
* Take a shallow kadai or sauce pan and heat up on the stove.
* Add 1 tbsp of oil (preferably coconut oil, if not available refined oil is fine).
* When the oil is hot add the marinated chicken and saute for few minutes so that the masala turns slightly thick Add 200 ml of water and stir so that the water and masala is well mixed.
* Cover with a lid and cook on a slow flame for a good 12-15 minutes so that the chicken gets cooked and the masala becomes thick and coats the chicken
* Check for salt and transfer to a pan to serve.
* Garnish with some fried curry leaves to garnish

This dish is a party on a stick for Seafoodies. Fresh, plump Prawns marinated in a mix of hung curd, cashew paste and select spices grilled to perfection and served on skewers.
PS: Do not eat the skewers. You’ll be tempted, but don’t.