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 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

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!

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

Free Range - Born Free in open farms & Delivered Fresh to you! Very healthy chicken & some say that the ancient recipes passed on from generations tastes best with the Country Chicken

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

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.