* 500g Premium Goat Curry Cut
* 500g Premium Tender & Antibiotic-residue-free Chicken Skinless Curry Cut
* 250g Small Cleaned Prawns

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

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

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.

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

Not related to the fresh water Catla, this one is a tasty Snapper

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.

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.

Straight from the farm - no antibiotics or other bad stuff. Tender & tastier than local market chicken. Halal Cut

Shanks made out of the finest Goat in town

Premium Goat Raan / Whole Leg

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...

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.

One of the most famous fish in India, having high demand - so much so that it drags our neighbour Bangladesh in to political discussions on obtaining the fish. Availability is seasonal and good Hilsa availability is extremely limited.
Number of Fish - 1 Unit
Type of Cut: Bengali Round Cut, With Head and Tail
Net/Packed Weight - 20-40% lower

Chicken cooked in this aromatic, spicy masala is a preparation from the community of Chettiars of the Chettinad regions.This spicy flavourful masala is made by dry roasting a host of whole spices along with Gundu Milagai in Tamil or a Gundu chilly. Spices like Cinnamon, Kalpasi (stone flower or a dry moss) etc gives a very rustic aroma to this dish.

Cooking instruction:
Unpack the Chettinad Chicken packet into a bowl & mix well. Heat up a thick bottom pan or a non stick kadai. Add 1 tsp of gingelly or refined oil. When the oil is hot drop 10-12 nos of curry leaves & allow to crackle. Slide the chicken & masala into the pan. Brown on all the sides on a slow flame. When the chicken & masala is slightly browned, sprinkle 100 ml of water into the cooking pan. Cover the pan & cook for few minutes. Keep stirring the chicken on a slow flame & allow the water to reduce. Allow the masala to coat the chicken
Check for seasoning & serve hot along with Parotta or rice