Flash Sale

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

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

The ultimate chicken thighs, much bigger package compared to its cousin the DrumStick which is only the lower portion. The Premium Chicken Thighs, 5 to 6 pieces per kg are tastiest when Tandoor-ed or fried.

"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

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

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.

Small, bony and oval fish that is highly sought after for fish curries & fries. A staple part of the rice & fish curry combo's offered in the coastal towns. Crunchy & Brunchy, aka eat for breakfast with puttu & for lunch with rice in South India

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.

Very tasty for both curries and fries

A Crab a day keeps the ... Sea Crabs can be blue, brown or red but just as tasty

Easily the most common & among the most tastiest marine fish in the world. Found in almost all seas around the planet, this is a gift from mother nature wrapped in abundant Vitamin A, D & Omega 3 Fatty Acids. Tastes great regardless of how you cook it, although our personal choice is lightly cooked gravy in coconut milk

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.

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.

Makes great Tandoor, Grilled or Fried Chicken Wings. Its the whole package compared to the Lollypop which is just the tip of the wings

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

Tasty for both curries and fries

Marine fish similar to pomfrets with good palatable qualities

"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

Simply the best prawns in the world - hands down. The Naaran's are a very well kept secret in the fish exports world commanding a large price & generally exported. These are wild caught from the southern coasts of India

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

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

Very hard to get this small sole fish outside the coasts...Unlike its larger cousin, this one needs to be eaten with the crunchy bones

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.

Bite-sized pieces of Chicken with bones, marinated in a mildly spiced masala with Sesame seeds. This typical Dhaka style preparation will surely make you come back for more!

Cooking instruction: Unpack the dish into a plate or bowl. Scrape off the marinade which is stuck to the pouch and mix well. Pour oil in a kadai or fry pan, enough to cover the Chicken. Heat the oil and drop the Chicken pieces one by one into the hot oil. Fry until it’s cooked

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.