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

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!

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!

Melt in your mouth amazing Tuna 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...

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

No (fish) party is complete without the Seer Fish. King of all fishes - this is a one center bone only, smell-less kind of fish. If you are new to fish - highly recommended to start with the Seer Fish

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.

Bite-sized pieces of Chicken with bones, marinated in a mildly spiced masala with Sesame seeds. This typical Dhaka style preparation will surely make you come back for more!

Cooking instruction: Unpack the dish into a plate or bowl. Scrape off the marinade which is stuck to the pouch and mix well. Pour oil in a kadai or fry pan, enough to cover the Chicken. Heat the oil and drop the Chicken pieces one by one into the hot oil. Fry until it’s cooked

Bone-in chicken is marinated in house-special masalas and coconut. A great accompaniment for rice, chapathi or parotta.
Cooking instruction: * Unpack the coconut chicken packet and transfer to a bowl and mix to refreshen.
* Take a shallow kadai or sauce pan and heat up on the stove.
* Add 1 tbsp of oil (preferably coconut oil, if not available refined oil is fine).
* When the oil is hot add the marinated chicken and saute for few minutes so that the masala turns slightly thick Add 200 ml of water and stir so that the water and masala is well mixed.
* Cover with a lid and cook on a slow flame for a good 12-15 minutes so that the chicken gets cooked and the masala becomes thick and coats the chicken
* Check for salt and transfer to a pan to serve.
* Garnish with some fried curry leaves to garnish

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

The sweetness of fresh Shrimp in a spicy, garlicky marinade along with Olive oil makes this classic Spanish tapas an instant winner.
Ingredients: Tail on Prawns, Olive oil, Sundried Tomato, Garlic, Parsley, Chilly flakes, Sliced pitted Olives and Salt.
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 bread.