Works well in a Roll or a Sandwich, with Parathas, Pav, Pulao or even as a topping for a Dosa! This versatile dish will spoil you and the kids with choices. Made from our finest antibiotic-residue free Chicken that’s minced to perfection, and packed with fresh veggies like Tomatoes, Onions, Carrots, Capsicum and Green Peas, this dish wholesome in both nutrition and taste!

Cooking Instructions:
Unpack the pouch and transfer contents to a bowl. Mix well to refresh the mince. In a saucepan or kadai add 1 tbsp of Oil and heat it. When the Oil is hot add the seasoned mince and saute till it is well separated. For a caramelised flavour, allow it to turn light brown in colour. Sprinkle some water and allow it to cook for a few more minutes. Remember to check for seasoning.

Tip: Add a little more water for a gravy like consistency that can be mopped up with Bread. Or cook till it's dry if you prefer it that way.

Good old Texas Style Barbeque Chicken Wings have gotten hotter with a desi spin! Recreated for Indian taste buds, these Chicken Wings will disappear from your plate in a heartbeat.
Ingredients : Chicken Wings, Tomato paste, Shallots, Garlic, Celery, Vinegar, Paprika, Salt, Sugar and Oil.
Cooking Instructions: Unpack the Chicken Wings into a bowl, making sure to scoop any extra marinade from the sides of the pouch and apply it on the wings. Make sure the sauce is evenly coated on the wings. Heat a griddle /hot plate and apply just enough oil to coat it. Place the Chicken Wings on the hot plate and grill on a low flame. Flip the Chicken every minute or so to ensure even colouring on both sides.

Tender Chicken Drumsticks in a rich creamy marinade blended with sweet paprika and garlic. This traditional Hungarian dish is humble, yet incredibly delicious and satisfying on a cold night.
Ingredients: Chicken Drumsticks, Red chilies, Garlic, Mixed herbs and Paprika spice mix.
Method of cooking: Unpack dish into a bowl and make sure all the marinade from the pouch is scraped into a bowl. Mix the Drumsticks with the marinade to evenly coat each piece. Heat a non stick pan and add 1 tbsp of oil. Place the marinated drumsticks on the heated pan and grill evenly on all sides. You can also barbeque them on a charcoal grill or arrange them on an aluminium tray and roast them in an oven. Serve hot along with a salad of your choice.

Pickle without preservatives & added chemicals - can that really be true? Yes it is now - enjoy amazing Prawns pickle, rich in taste and nutrients but minus all the bad stuff. Limited Shelf life of 3 weeks only in the fridge, Enjoy!

Whats three sided, fill with love and melts in your mouth? Yummy Malabar Samosas of course! Best eaten deep fried. See description for content.

Yummy and Healthy Marinated Fish - Marinated Fresh. Less work, more taste! Ingredients: Fresh fish, Chilli powder, turmeric, ginger, garlic, salt, oil, curry leaves. Please fry in a pan with little oil. Not suitable for microwave

Big sized marine variety with good meat content - Marinated Fresh. Less work, more taste!
Ingredients: Fresh fish, Chilli powder, turmeric, salt, oil, curry leaves.
Please fry in a pan with little oil. Not suitable for microwave

Quail is an amazingly tasty meat that has been referenced even in ancient holy scriptures from time immemorial. Relatively low Cholesterol/Fat & healthy meat, Quail is a treasure trove of micronutrients & a wide range of vitamins including the B complex, folate and vitamin A, E and K. Best eaten fried or grilled with the bone

Slices of boneless Baasa Fish mixed with a batter made of mildly spiced besan flour (Bengal gram flour),spices and ajwain (carom seeds).This deep fried crisp pakoda is a good accompaniment for a meal or can be had as a snack.The crispiness of the batter and the flavour of the Ajwain makes this pakoda everyones favourite.

Cooking instruction: Deep Fry: Heat oil in a fry pan. Unpack the contents of the packet to a bowl & mix without breaking the pieces. When the oil is hot drop each slice into the hot oil. Fry few minutes to form a crisp outer coating. Transfer to a serving platter & serve with few lemon wedges.
Pan fry:Heat a non stick pan. Splash some oil on the pan and heat. When the oil is hot place the marinated fish slices on the hot oil and allow to cook on a slow flame. After few minutes turn the side to cook on the other side. When you have a crisp coating on both sides remove from the pan and serve along with few wedge of lime

A fiery red,slightly tangy and spicy chicken preparation whose origin is traced to the Mangalore-Kundapur region of Karnataka.The fiery red colour of the chilly is is from the Bydagi chilly which is native of Karnatake. Ghee used in cooking as well as roasting the masala makes this dish a rich and popular among
Cooking Instructions: In a thick bottom fry pan add 100ml water and unpack the Tangy Chicken Ghee Roast masala into this pan. Allow it to cook in low flame stirring occasionally. Don't allow the pan to dry up and burn. Add more water if masala turns too dry. Cook for 10 minutes and check for the doneness of chicken.Serve with some fried cashew-nut on top as garnish.

This one has superpowers. It works well in a Roll or a Sandwich, with Parathas, Pav, Pulao or even as a topping for a Dosa! This versatile dish will spoil you and the kids with choices. Made from our finest antibiotic-residue free Mutton that’s minced to perfection, and packed with fresh veggies like Tomatoes, Onions, Carrots, Capsicum and Green Peas, this dish wholesome in both nutrition and taste!

Cooking Instructions:
Unpack the pouch and transfer contents to a bowl. Mix well to refresh the mince. In a saucepan or kadai add 1 tbsp of Oil and heat it. When the Oil is hot, add the seasoned mince and saute till it is well separated. For a caramelised flavour, allow it to turn light brown in colour. Sprinkle some water and allow it to cook for a few more minutes. Remember to check for seasoning.

Good old Texas Style Barbeque Chicken Wings have gotten hotter with a desi spin! Recreated for Indian taste buds, these Chicken Wings will disappear from your plate in a heartbeat.
Ingredients : Chicken Wings, Tomato paste, Shallots, Garlic, Celery, Vinegar, Paprika, Salt, Sugar and Oil.
Cooking Instructions: Unpack the Chicken Wings into a bowl, making sure to scoop any extra marinade from the sides of the pouch and apply it on the wings. Make sure the sauce is evenly coated on the wings. Heat a griddle /hot plate and apply just enough oil to coat it. Place the Chicken Wings on the hot plate and grill on a low flame. Flip the Chicken every minute or so to ensure even colouring on both sides.

These classic Fish Fingers are made using our freshly caught, preservative-free Fish, marinated in our secret herb & spice mix and coated with delicious Breadcrumbs.

Cooking Instructions:
Unpack the pouch and transfer the breaded Fish Fingers to a dish. In a deep pan or kadai heat up enough Oil to immerse the breaded fingers.
When the Oil is hot enough, carefully drop the Fish Fingers into it and fry to a golden colour. Serve with choice of sauce.