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!

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

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.

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

The Silver Belly is a pretty beautiful looking fish and story is that she is a step sister of the Silver Pomfret twice removed. However this elegant fish tastes very different and is more closer in taste to the Pony Fish / Mullan. It has a fair amount of small bones which when fried becomes very crispy to eat

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.

Freshly minced tender chicken mixed with a balanced masala of onion, ginger, garlic, tomatoes, spices and fresh coriander leaves
Cooking instruction:Un pack the chicken kheema mix into a bowl and mix with a spoon. Heat up a kadai or non stick sauce pan. Add 2 table spoon of ghee.Crackle a pinch of cumin seeds (optional). Add the mince meat to the pan and saute on a low flame. Once the meat is sauted well add 100 ml of water to this meat mixture and cook on a low flame. Depending on ones liking cook to very dry or gravy consistency. Transfer to a serving bowl and sprinkle some coriander leaves on top and serve hot.

Cordon Bleu style breaded chicken pops.

Cordon Bleu is a slice of meat, flattened and filled with cheese and crumbed. The crumbed meat is either pan fried or deep fried and served hot. In this version, we've shaped the meat into balls, filled with cheese and crumbed. Easier to eat when you are waving a flag with one hand.

Cooking instruction: Deep fry the breaded pops in hot oil until golden.

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.