Pickle without preservatives & added chemicals - can that really be true? Yes it is now - enjoy amazing Mackerel/Ayala/Bangda 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.

Simply the best Seekh 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.

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.

Fresh prawns marinated in a rich marinade of garlic, cream and mild spices.This garlic flavoured malai prawns are well appreciated by people of all ages as the cream and garlic is along with the prawn offers a very rich taste.
Cooking instruction:Un-pack the marinated prawns into a bowl and make sure all the marinades from the pouch are scraped into the bowl. Mix the content well. Heat up a griddle / hot plate. Pour just enough oil to coat the pan. Place the marinated prawns on the hot plate and grill on a slow fire. Turn within few minutes so that the other side gets cooked too. Allowing the prawn to remain on the hot plate would make it rubbery and the marinade getting stuck to the pan.

Bone in Chicken in a spicy semi dry preparation. Chukka is the term used for this dry preparation across the state of Tamilnadu
Cooking instruction: Unpack the Virudhunagar Chicken Chukka packet into a bowl & mix well. Heat up a thick bottom pan or a non stick kadai. Add 1 tsp of gingelly or refined oil. When the oil is hot drop 10-12 nos of curry leaves & allow to crackle. Slide the chicken & masala into the pan. Brown on all the sides on a slow flame. When the chicken & masala is slightly browned, sprinkle 100 ml of water into the cooking pan. Cover the pan & cook for few minutes. Keep stirring the chicken on a slow flame & allow the water to reduce. Allow the masala to coat the chicken
Check for seasoning & serve hot along with Parotta or rice

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.

Prawns marinated in Olive oil, sundried tomato, garlic and chilly flakes.

Gambas: Prawns cooked in olive oil with chilly flakes and garlic is one of the most sought after dishes in Spain.

Cooking instruction: In a deep pan add 50 ml of water and add the marinated prawns. Cook on a slow flame stirring occasionally. Sprinkle some water if it turns out too dry. Adding extra water can make the dish saucy and can be a dipping sauce for a bread accompaniment.

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.