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.

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 an 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 Prawns pickle, rich in taste and nutrients but minus all the bad stuff. Limited Shelf life of 3 weeks only in the fridge, Enjoy!

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

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.

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.

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.