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

One of the cheapest yet the most tastiest of our entire fish collection...Has soft/chewable bones, but what an amazing taste! This is one fish that brings nostalgia to most people in South India. The humble Sardine though has multiple sub species of which the Special Sardine (for lack of a better name) is the best in terms of taste due to good amount of Fish Oil in it - Lots of Omega 3 to grow those budding brain cells.

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.

Very large fish with a really hard Meat. Wont work for curries or grills which require soft flesh, but its amazingly good for Meat Roasts, Pickles, Dry Fries that require the fish to be cooked in a pressure cooker. Since we don't sell beef or pork, our general recommendation for customers wanting those items is to substitute with the sail fish.

The Clam is probably our smallest "fish" and yet one of our most tastiest. Its pure indulgence especially if prepared in the traditional spicy roast or fried form. This product is rich in protein, vitamins and minerals.It has low fat content.
Clam meat with out external shell. The intestinal parts are not removed. Consumption without proper cleaning can cause gastric problems to people who are not used to this food.

A Bengali favourite and staple food of all prawn lovers. Comes in a variety of colours and is savoured as curries, fried dishes or even with fried rice. Ever notice how hard it is to say it without smiling?

Shanks made out of the finest Goat in town

Freshly minced tender chicken mixed with a balanced masala of onion, ginger, garlic, tomatoes, spices and fresh coriander leaves
Cooking instruction:
Unpack the chicken kheema mix into a bowl and mix with a spoon. Heat up a kadai or non stick sauce pan. Add 2 table spoon of ghee.Crackle a pinch of cumin seeds (optional). Add the mince meat to the pan and saute on a low flame. Once the meat is sauted well add 100 ml of water to this meat mixture and cook on a low flame. Depending on ones liking cook to very dry or gravy consistency. Transfer to a serving bowl and sprinkle some coriander leaves on top and serve hot.

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 Burmese curry is a thick paste of curry powder, coconut, cumin, chillies, garlic, onions, tinge of lemon grass and galangal. Prawns cooked in this yellow hued curry is rich in flavour and aroma. An excellent accompaniment for a plain steamed rice or a coconut rice

Cooking Instruction:
* In a thick bottomed sauce pan add 1 tbsp full refined oil and heat up.
* Unpack the Burmese prawn curry packet to a bowl and scrap the contents of the pouch to the bowl.
* Once the pan and oil is hot slide the marinated prawns in the bowl to the pan.
* Saute the prawns for a few minutes not allowing the masala to stick to the pan.
* Warm 200 ml of water and add to the pan in which the prawns are getting sauteed.
* Mix the water and the prawn masala well and allow to cook on a slow flame.
* Check the thickness of the gravy and switch off the flame.
* Transfer to a serving bowl and serve along with plain steamed or coconut rice.
Note: Prawns takes few minutes to cook and cooking longer only makes the prawn rubbery and chewy.