Flash Sale

* 500g of Premium Tender & Antibiotic-residue-free Chicken Skinless Curry Cut
* 500g Premium Goat Curry Cut

* 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

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 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!

This is strictly speaking not a Tiger Prawn, but a different species of prawn that is simply a work of art with equally rich taste

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...

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

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

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

"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

The Gray Emperor or any of its fifty shades may not win a beauty contest, but it certainly has won over the palettes in many of the countries around the world. Freshtohome brings you the Emperor among fish - the Emperor or Sheri as its called in the Middle East is a very tasty fish, amazing when fried or grilled and is probably one of the most popular fish among the Arabs after the Reef Cod / Hammour. The jury is still out on whether to spell as Gray or Grey!

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

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.

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 Kerala style prawn preparation of roasted onions with spices, tamarind and coconut.
Slight sweetness of the roasted onions, the spices, sourness from the tamarind and coconut together makes this dish very unique.
Best served as an accompaniment for Roti/Parotta or Rice.

Easily one of the most popular fish in India along with its silver cousin. Very fleshy fish with less bones and ideal for most Indian preparations including the Biriyani. If you heard some one calling this fish the Pamflet, then its not a case of bad accent - the original name for this fish comes from the Portuguese name Pampo or Pamflet