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.

This Burmese curry is a thick paste of curry powder, coconut, cumin, chillies, garlic, onions, tinge of lemon grass and galangal. Prawns cooked in this yellow hued curry is rich in flavour and aroma. An excellent accompaniment for a plain steamed rice or a coconut rice

Cooking Instruction:
* In a thick bottomed sauce pan add 1 tbsp full refined oil and heat up.
* Unpack the Burmese prawn curry packet to a bowl and scrap the contents of the pouch to the bowl.
* Once the pan and oil is hot slide the marinated prawns in the bowl to the pan.
* Saute the prawns for a few minutes not allowing the masala to stick to the pan.
* Warm 200 ml of water and add to the pan in which the prawns are getting sauteed.
* Mix the water and the prawn masala well and allow to cook on a slow flame.
* Check the thickness of the gravy and switch off the flame.
* Transfer to a serving bowl and serve along with plain steamed or coconut rice.
Note: Prawns takes few minutes to cook and cooking longer only makes the prawn rubbery and chewy.

Slices of the freshest Chicken in town, dipped in a sweet BBQ Sauce and prepped to perfection in all natural spices, keeping tiny taste buds in mind. This dish is as thrilling as it sounds and is equally filling. Be it in a Sandwich or a topping on Fried Rice.

Cooking Instructions:
In a non stick fry pan, add 1 tbsp of cooking Oil and heat. Transfer the contents of the pouch into a bowl. Don't forget to scoop all the remaining sauce in the pouch into the bowl too. Mix the Chicken slices and sauce gently.
Once the pan is hot, swirl the Oil evenly around the pan. Gently place each slice of Chicken into the hot pan. Any remaining marinade can be applied on each slice of Chicken.
Cook on a slow flame allowing it to slightly brown on each side. Once cooked turn off the fire and transfer the juicy slices of Chicken to a serving plate.

Tip:
These juicy, cooked slices of Chicken can be used in many exciting ways:
- As a filling for Sandwiches or mini Burgers or Pav Buns.
- As a topping on a Rice preparation.
- Chopped pieces of this Chicken could be a filling for an Omelette .
- Slice and toss it with some cooked Macaroni or Spaghetti.

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!

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

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.

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

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.

Chicken cooked in this aromatic, spicy masala is a preparation from the community of Chettiars of the Chettinad regions.This spicy flavourful masala is made by dry roasting a host of whole spices along with Gundu Milagai in Tamil or a Gundu chilly. Spices like Cinnamon, Kalpasi (stone flower or a dry moss) etc gives a very rustic aroma to this dish.

Cooking instruction:
Unpack the Chettinad Chicken 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

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.

Slices of the freshest Chicken in town, dipped in a sweet BBQ Sauce and prepped to perfection in all natural spices, keeping tiny taste buds in mind. This dish is as thrilling as it sounds and is equally filling. Be it in a Sandwich or a topping on Fried Rice.

Cooking Instructions:
In a non stick fry pan, add 1 tbsp of cooking Oil and heat. Transfer the contents of the pouch into a bowl. Don't forget to scoop all the remaining sauce in the pouch into the bowl too. Mix the Chicken slices and sauce gently.
Once the pan is hot, swirl the Oil evenly around the pan. Gently place each slice of Chicken into the hot pan. Any remaining marinade can be applied on each slice of Chicken.
Cook on a slow flame allowing it to slightly brown on each side. Once cooked turn off the fire and transfer the juicy slices of Chicken to a serving plate.

Tip:
These juicy, cooked slices of Chicken can be used in many exciting ways:
- As a filling for Sandwiches or mini Burgers or Pav Buns.
- As a topping on a Rice preparation.
- Chopped pieces of this Chicken could be a filling for an Omelette .
- Slice and toss it with some cooked Macaroni or Spaghetti.