Meaty Chicken Punjabi Seekh Kebab - 200g pack

Meaty Chicken Achari Seekh Kebab - 200g pack

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.

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.

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

Melt in your mouth amazing Chicken Cutlets. Made with the perfect blend of fresh boneless chicken (l00% HALAL), mashed potatoes, spices, bread crumbs and love for food. Ready to fry & eat n eat n eat n...

Melt in your mouth amazing Mutton Cutlets. Made with the perfect blend of fresh mutton mince,, mashed potatoes, spices, bread crumbs and love for food. Ready to fry & eat n eat n eat n...

House special, free of chemicals. This Grandma style fried chicken is made with our own house special masala. Simply fry in oil and enjoy hot accompanied with onion slice and lemon wedge.
Ingredients: Chilly powder, ginger/garlic paste, coriander, curry leaves, star anise, pepper, nutmeg, eggs, gram and rice flour.

Cooking Instruction:Unpack the pouch and transfer to a container.Scrap all the masala from the pouch. Mix the contents.
In a kadai or sauce pan pour oil and heat up. When oil is hot, carefully drop the chicken pieces one by one taking care the hot oil doesn’t splash on to oneself.
Allow to fry the chicken for 8-10 minutes. Strain out the fried chicken pieces and transfer to a plate with a kitchen tissue or napkin so that excess oil is absorbed.
Serve along with lemon wedges, onion slices and any sauce of ones liking(optional)
Enjoy as a starter or as an accompaniment along the meal.

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.

Simply the best Seekh Kebabs that you will ever eat.

Meaty Chicken Punjabi Seekh Kebab - 200g pack

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 capital dish, for the team from the capital. Tender Chicken Legs marinated in a finely ground masala of cashew nuts, spices, garam masala, and hung curd. Sounds like a win on the cards for your tastebuds. Goes well with rotis, chapatis, or parathas.

One of the most popular fried chicken originated in Chennai. This is our boneless version of Chicken 65 with Premium Tender & Antibiotic-residue-free Chicken

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

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

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.

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

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.

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.

Tender, juicy Chicken breasts marinated in a spicy, smokey BBQ sauce. If you’ve got eyes for spice, this dish is hard to miss

Reefcod / Hamour / Kalanji fish fillet marinated in a ground mustard marination.

Whole chicken marinated in a flavourful marinade of mixed herbs, garlic, paprika, olive oil and butter.
Roast in an oven with veggies and make it a happy celebration

Spatchcock is a method of split opening full chicken for even grilling. This is full spatchcock chicken is marinated in a mixture of hung curd, cashew paste, spices and seasonings