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.

A Kerala style prawn preparation of roasted onions with spices, tamarind and coconut.
Slight sweetness of the roasted onions, the spices, sourness from the tamarind and coconut together makes this dish very unique.
Best served as an accompaniment for Roti/Parotta or Rice.

Easy to make and fun to eat! These delicious, tender Chicken Wings will lure your children to the dining table in a hurry. Antibiotic-residue free Chicken Wings in a Honey Mustard Marinade, ready to be grilled into a treat.

Cooking Instructions:
Unpack the Chicken Wings to a bowl, making sure to scoop the remaining marinade from the pouch as well. Mix well. You can cook this on a pan or in an oven.

On the Pan:
Heat up a non stick fry pan, add 1 tbsp of Oil and swirl it around to spread the Oil evenly. When the Oil is hot, drop the Chicken Wings into the pan and cook on a low flame. Keep turning the Wings so they don't get burnt.
When the Wings are cooked and have an even golden colour on all sides, remove from pan and serve hot.

In an Oven:
Heat your oven and apply some Oil on the oven proof tray. Arrange the Wings on the tray and roast in the oven for 15-20 minutes at 180 degrees.

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.

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!

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 Mutton Cutlets. Made with the perfect blend of fresh mutton mince,, mashed potatoes, spices, bread crumbs and love for food. Ready to fry & eat n eat n eat n...

Made fresh using traditional stone-grinding methods and without artificial chemical or preservatives of any kind.

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.

House special, free of chemicals. This Grandma style fried chicken is made with our own house special masala. Simply fry in oil and enjoy hot accompanied with onion slice and lemon wedge.
Ingredients: Chilly powder, ginger/garlic paste, coriander, curry leaves, star anise, pepper, nutmeg, eggs, gram and rice flour.

Cooking Instruction:Unpack the pouch and transfer to a container.Scrap all the masala from the pouch. Mix the contents.
In a kadai or sauce pan pour oil and heat up. When oil is hot, carefully drop the chicken pieces one by one taking care the hot oil doesn’t splash on to oneself.
Allow to fry the chicken for 8-10 minutes. Strain out the fried chicken pieces and transfer to a plate with a kitchen tissue or napkin so that excess oil is absorbed.
Serve along with lemon wedges, onion slices and any sauce of ones liking(optional)
Enjoy as a starter or as an accompaniment along the meal.

An aromatic green paste green chilly ,coriander leaves,mint leaves,ginger & garlic. This green mixture is blended with hung curd,mustard oil and spices to make a smooth marinade. Boneless chicken leg meat is marinated in this green masala to be pan fried on a pan or grilled on a charcoal grill or roasted in an oven.

This dish is a party on a stick for Seafoodies. Fresh, plump Prawns marinated in a mix of hung curd, cashew paste and select spices grilled to perfection and served on skewers.
PS: Do not eat the skewers. You’ll be tempted, but don’t.

With freshly caught, deliciously plump Prawns (tail on) in a tangy, garlicky marinade of olive oil, sliced olives and chilli flakes, this classic Spanish tapas will be the instant winner at your party.
PS: Seafoodies tend to exclaim in broken Spanish after having a bite. Don’t be alarmed.
Cooking Instructions: Add 50 ml water in a deep pan and add the marinated Prawns. Cook on a low flame stirring occasionally. Sprinkle some water if it turns out too dry. This dish can be brought to a semi-gravy consistency by adding extra water to it. The gravy makes for a delicious dipping sauce for toasted bread.