Meaty and saucy, this Bolognese is a treat for kids of all ages. Toss some Spaghetti in this rich, creamy Tomato sauce, for a restaurant-like dish in a jiffy .
Made with antibiotic-free Chicken, handpicked Tomatoes, Carrots, Onions, Garlic, Oregano and Paprika, there's a burst of flavour in every bite.

Cooking Instructions:
Unpack the pouch and transfer contents into a bowl. Mix well to refresh the Mince.In a saucepan or kadai add 1 tbsp of Oil and wait till it heats.
When the Oil is hot, add the seasoned mince and saute till the mince is well separated.Using a wire whisk will help break down any lumps of Chicken.
Once the Meat is sautéed well, add 500 ml of water and allow it to cook on a low flame,for a good 10 minutes. This will make the sauce thick and flavorful.
(Note: Cooking it too long will make the sauce too dry.)

Tip:
To serve, boil one's choice of Pasta - Macaroni, Penne, Spaghetti etc. Add the boiled pasta to the cooked Bolognese Sauce and mix well. Transfer to a bowl and serve with a sprinkling of grated Cheese .

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.

Originally a Portuguese marinade, this tender and juicy Peri Peri Chicken dish is packed with the heat of Piri Piri, the African Bird's-Eye chilli. Don't say we didn't prep you for this spicy affair!

Ingredients: Chicken Drumstick, Peri Peri chilli powder, Garlic and Olive oil.

Cooking instruction: Heat up a griddle plate or a grill and apply oil. Place the marinated Chicken onto the hot grill. Flip the Chicken every minute for it to cook evenly and not dry up.

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.

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

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

Simply the best Chicken Malai Tikka that you will ever eat. The formula is uniquely prepared by the Quraishi family and has been passed on from generations. The tikka is prepared from the boneless fillets made out of young tender chicken and is extremely juicy and tender. Please cook in a pan, grill or air fryer, do not add oil. Not suitable for microwave.

Meaty and saucy, this Bolognese is a treat for kids of all ages. Toss some Spaghetti in this rich, creamy Tomato sauce, for a restaurant-like dish in a jiffy .
Made with antibiotic-free Chicken, handpicked Tomatoes, Carrots, Onions, Garlic, Oregano and Paprika, there's a burst of flavour in every bite.

Cooking Instructions:
Unpack the pouch and transfer contents into a bowl. Mix well to refresh the Mince.In a saucepan or kadai add 1 tbsp of Oil and wait till it heats.
When the Oil is hot, add the seasoned mince and saute till the mince is well separated.Using a wire whisk will help break down any lumps of Chicken.
Once the Meat is sautéed well, add 500 ml of water and allow it to cook on a low flame,for a good 10 minutes. This will make the sauce thick and flavorful.
(Note: Cooking it too long will make the sauce too dry.)

Tip:
To serve, boil one's choice of Pasta - Macaroni, Penne, Spaghetti etc. Add the boiled pasta to the cooked Bolognese Sauce and mix well. Transfer to a bowl and serve with a sprinkling of grated Cheese .

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.

Originally a Portuguese marinade, this tender and juicy Peri Peri Chicken dish is packed with the heat of Piri Piri, the African Bird's-Eye chilli. Don't say we didn't prep you for this spicy affair!

Ingredients: Chicken Drumstick, Peri Peri chilli powder, Garlic and Olive oil.

Cooking instruction: Heat up a griddle plate or a grill and apply oil. Place the marinated Chicken onto the hot grill. Flip the Chicken every minute for it to cook evenly and not dry up.