Flash Sale

* 1kg Premium Tender & Antibiotic-residue-free Chicken Skinless Curry Cut
* 500g Rohu Bengali Curry Cut (Might include head piece)

* 1kg of Premium Tender & Antibiotic-residue-free Chicken Skinless Curry Cut
* 400g Seer Fish / Neymeen / Surmai Steaks

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!

The Mahi Mahi is a very tasty fish that is generally used to make boneless Fish Fillets. Mahi looks very flat and almost unlike a regular fish, but the taste is just OMG out of the world. Mahi also has a very neutral non-fish like smell and very less bones, so is generally a fish of choice for most five star restaurants in their continental or chinese cuisines.

The Spanish Seer Fish looks, feels & smells like the regular Seer Fish since they belong to the same family. However its meat is slightly harder than the regular Seer Fish. Locals say that this Spanish gentlemen started appearing in the Indian waters post the Tsunami. Many hotels including luxury hotels frequently sell the Spanish Seer Fish as the regular Seer Fish

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.

Tender duck that tastes really awesome. Specially procured such that each duck is less than 1.3 kg in size

Indian Salmon/Vazhmeen/ Raavas/ Gurjali/ গুরজালি

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

Marine fish similar to pomfrets with good palatable qualities

Melt in your mouth amazing Fish Cutlets. Made with the perfect blend of fresh boneless fish (lots), mashed potatoes, spices, bread crumbs and love for food. Ready to fry & eat n eat n eat n...

"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

Premium Mutton Fat

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.

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