Be it on the field or the dinner table, Punjabis always pack a punch. The same goes for this delicious dish from the state. Premium Boneless Chicken Cubes simmered in a rich mix of fresh cream, butter, and traditional Indian masala spices, it’s the perfect accompaniment for steamed rice or rotis.

A spicy Andhra style chicken preparation marinated in crushed green chillies, garlic and ginger and slow cooked to form a thick gravy. This spicy preparation goes well with hot steamed rice.

Surprise your tiny tot with these Cheesy Chicken Mini-Melts. These Crunchy Cutlets are packed with Shredded Chicken, Potatoes, Carrots, Celery, delicious Mozzarella Cheese, hand ground spices and are covered with golden Breadcrumbs.

Cooking Instructions:
Unpack the Cutlets and transfer to a plate.
Reshape the Cutlets by hand, if they've lost shape in transit. In a deep pan or kadai add Oil and heat up.
Once hot, drop the Cutlets carefully into the Oil and fry till golden brown.

Note: You can also shallow fry them in a non stick fry pan. Simply heat up a pan and add 2 tbsp of cooking Oil. Place the Cutlets in the hot Oil and shallow fry until golden.

Be it on the field or the dinner table, Punjabis always pack a punch. The same goes for this delicious dish from the state. Premium Boneless Chicken Cubes simmered in a rich mix of fresh cream, butter, and traditional Indian masala spices, it’s the perfect accompaniment for steamed rice or rotis.

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.

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

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

Surprise your tiny tot with these Cheesy Chicken Mini-Melts. These Crunchy Cutlets are packed with Shredded Chicken, Potatoes, Carrots, Celery, delicious Mozzarella Cheese, hand ground spices and are covered with golden Breadcrumbs.

Cooking Instructions:
Unpack the Cutlets and transfer to a plate.
Reshape the Cutlets by hand, if they've lost shape in transit. In a deep pan or kadai add Oil and heat up.
Once hot, drop the Cutlets carefully into the Oil and fry till golden brown.

Note: You can also shallow fry them in a non stick fry pan. Simply heat up a pan and add 2 tbsp of cooking Oil. Place the Cutlets in the hot Oil and shallow fry until golden.

Like the supermen in yellow, this super dish from their land never disappoints. Fresh, tender Chicken cooked in an aromatic, spicy masala. It’s a preparation from the community of Chettiars of the Chettinadu regions of Tamil Nadu. The masala is made by dry roasting a host of whole spices along with Gundu Milagai (in Tamil) or a Gundu chilly. Spices like Cinnamon and Kalpasi (stone flower or dry moss) play their part in giving the dish a very rustic aroma. Goes well with ghee rice, rotis, or chapatis.

Korbo! Lorbo! Khabo! That’s our anthem for the season. Try this delicious dish from the city of joy and it’ll be yours too. Boneless bite-sized fillets of freshly caught Baasa, marinated in a mildly spiced mixture of delicious kasundi mustard and a handful of Indian spices. Goes well with hot rotis or steamed rice.

Simply the best Seekh Kebabs that you will ever eat.

Diligently hand crafted momos with antibiotic residue free chicken, select vegetables and mild spices. Can be steamed, pan fried or deep fried. Spicy momo chutney is served along.

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.