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

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

Melt in your mouth amazing Fish Cutlets. Made with the perfect blend of fresh boneless fish (lots), mashed potatoes, spices, bread crumbs and love for food. Ready to fry & eat n eat n eat n...

Melt in your mouth amazing Chicken Cutlets. Made with the perfect blend of fresh boneless chicken (l00% HALAL), mashed potatoes, spices, bread crumbs and love for food. Ready to fry & eat n eat n eat n...

Simply the best Kakori Kebabs that you will ever eat. The formula is uniquely prepared by the Quraishi family in Delhi and has been passed on from generations. Defrost in Microwave for 5-8 minutes or until hot and eat immediately. You can also Pan/Air Fry or Grill. Never cook directly in Microwave only Defrost.

Tender cuts of boneless chicken fillet, soaked in a marinade made from a recipe passed down through generations of the Quraishi family in Delhi. Best cooked on a pan, or on the grill. Not suitable for microwave.

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

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

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.

Flattened chicken meat seasoned and crumbed ready to pan fry.

Schnitzel: Of Austrian origin but very common in Germany and Austria - The term commonly refers to meats coated with flour, beaten eggs and breadcrumbs and then shallow fried.

Cooking instruction: On a hot pan heat some oil with a bit of butter and place the breaded schnitzel in it. Cook on both sides until golden

Grilled chicken steak served along with Argentinian sauce Chimichurri. The sauce should be poured over the steak after the placing the grilled meat on a plate.

Chimichurri sauce is an uncooked sauce of Argentianian-Uruguay origin served along with grilled meats. It usually is green in color - It is a fine blend of chopped parsley - the main ingredient - along with garlic, olive oil and vinegar and oregano.

Cooking instruction: On a hot plate apply some oil and grill the minced chicken patties turning both sides. Once cooked place it on a plate and pour the sauce over the steak.

A spicy green tinged chicken, the cafreal has the origins in African continent and is introduced to the Goan state by the Portuguese colonists. Cafreal is quiet a popular dish served either grilled as a dry preparation or cooked with extra moisture to form a semi gravy consistency.
Cooking instruction:Unpack the marinated chicken into a bowl and make sure all the marinades from the pouch are scraped into the bowl. Mix the chicken well for an even coating of the marinade.
Heat up a griddle / hot plate. Apply oil and heat up oil. Place the marinated chicken pieces on the hot plate and grill on a slow fire. Turn sides to have an even colouring all over and a well cooked meat. Make sure not to allow the chicken to over cook and dry.

A Japanese cooking technique in which the meat is grilled with a glaze of soy sauce ginger sugar etc.
Cooking instruction: Un-pack the marinated chicken wings into a bowl and make sure all the marinades from the pouch are scraped into the bowl. Mix well the wings and sauce. Heat up a griddle / hot plate. Apply just enough oil to coat the pan. Place the marinated chicken wings on the hot plate and grill on a slow fire. Turn sides to have an even colouring. Dont allow to cook on one side for longer as it turns black quickly.