More than 70+ meat products!

RAW MEAT (CHICKEN)

• Tumbled Chicken Breast: Chicken breast pieces that have been marinated and tumbled to enhance flavor and tenderness.
• Chicken Thigh Boneless: Boneless chicken thigh meat, which is often juicier and more flavorful compared to breast meat.
• Specialized Cuts: Various specific cuts of chicken tailored for specific culinary uses, such as cubes, strips, or kebab cuts.
• Chicken Curry Cut: Chicken pieces typically used in making curry, often comprising a mix of bone-in and boneless pieces.
• Whole Chicken with Skin 1100 to 1200: A whole chicken with the skin intact, weighing between 1100 to 1200 grams.
• Tandoori Whole Bird 700 GM: A whole chicken, often marinated in tandoori spices, weighing 700 grams.
• Tumbled Chicken Wings 65 - 70 GMS: Chicken wing pieces that have been marinated and tumbled, typically weighing between 65 to 70 grams each.
• Tumbled Drumstick with Skin 90-100 GMS: Chicken drumstick pieces with the skin intact, marinated and tumbled, usually weighing between 90 to 100 grams each.
• Tumbled Drumstick without Skin 85-90 GMS: Chicken drumstick pieces without the skin, marinated and tumbled, typically weighing between 85 to 90 grams each.
• Chicken Skin: The skin of the chicken, often used for flavoring or as an ingredient in certain dishes.
• Chicken Specialized Minces: Minced chicken meat processed for specific culinary uses, such as burgers, meatballs, or sausages.
• Chicken Soup Bones: Chicken bones used to make broth or stock for soups, typically containing marrow and connective tissue for flavor and nutrients.

RAW MEAT (MUTTON)

• Goat Curry Cut 11 to 14 kgs: Portions of goat meat cut specifically for making curry, typically weighing between 11 to 14 kilograms.
• Goat Curry Cut 6 to 8 kgs: Similar to the previous item, but with smaller portions, weighing between 6 to 8 kilograms.
• Whole Carcass 11 to 14 kgs: The entire body of a goat, typically sold whole and weighing between 11 to 14 kilograms.
• Whole Carcass 6 to 8 kgs: Similar to the previous item, but with smaller goats, weighing between 6 to 8 kilograms.
• Kokra Carcass 6 to 8 kgs: Refers to a specific type of goat carcass known as "kokra," typically weighing between 6 to 8 kilograms.
• Lamb Shank: A cut of lamb meat from the lower leg, known for its rich flavor and tender texture, often used in braised dishes.

RAW MEAT (TENDERLOIN)

• Tenderloin Mince: Minced beef tenderloin, typically used for making dishes like burgers, meatballs, or tacos.
• Tenderloin Steak: Thick slices of beef tenderloin, usually cooked quickly over high heat to retain its tenderness.
• Butterfly Steak: A tenderloin steak that has been butterflied, meaning it's been sliced horizontally almost in half and opened up like a butterfly. This technique is often used to create thinner steaks from thicker cuts or to stuff the steak with ingredients.
• Medallion Steak: Thick, round slices of beef tenderloin, often cut into smaller, individual portions. These steaks are prized for their tenderness and are commonly served as a luxurious dish in fine dining restaurants.

INDIAN NON-VEG KEBABS (FROZEN)

• Aminabad Ki Murg Galouti: A specialty chicken galouti kebab originating from the Aminabad area, known for its melt-in-the-mouth texture and rich flavors.
• Mutton Galouti: Galouti kebabs made from finely minced mutton, typically seasoned with spices and tenderizers, and then grilled or pan-fried until tender.
• Adana Kebab: A Turkish kebab named after the city of Adana, made from minced meat (often lamb) mixed with spices and shaped onto skewers before grilling.
• Koobideh Kebab: A Persian-style kebab made from ground meat (usually lamb or beef) mixed with spices and grated onions, then formed into long, cylindrical shapes before grilling.
• Turkish Kebab: A broad category of kebabs originating from Turkey, which includes various types such as Adana kebab, shish kebab, and doner kebab.
• Awadhi Mutton Seekh Kebab: Seekh kebabs made from finely ground mutton, seasoned with traditional Awadhi spices, and cooked on skewers over charcoal or in a tandoor.
• Lucknowi Murg Seekh: Chicken seekh kebabs prepared in the style of Lucknow, known for their delicate flavors and tender texture.
• Murg Malai Seekh: Chicken seekh kebabs marinated in a creamy mixture, often including yogurt, cream, and spices, before being grilled to perfection.
• Chicken Tikka: Marinated pieces of chicken cooked traditionally in a tandoor, resulting in tender, flavorful chunks of meat.
• Cream Cheese Malai Tikka: Chicken tikka marinated in a creamy mixture that includes cream cheese, giving it a rich and creamy flavor profile.

INTERNATIONAL FROZEN VEG (FROZEN)

• Mac and Cheese Balls: Bite-sized portions of macaroni and cheese that are breaded and deep-fried until crispy on the outside and creamy on the inside.
• Texas Cheese Poppers: Spicy jalapeño peppers stuffed with cheese, breaded, and deep-fried until golden brown and crispy.
• Arancini Balls: Italian rice balls made with cooked risotto rice mixed with cheese and often filled with a savory center, breaded, and deep-fried.
• Potato and Cheese Burger Patty: A burger patty made from mashed potatoes mixed with cheese, formed into a patty shape, and either pan-fried or grilled until crispy and golden.
• Falafel: Deep-fried balls or patties made from ground chickpeas or fava beans, mixed with herbs, spices, and onions, often served in pita bread with salad and sauce.
• Shroom Burger Patty: A burger patty made from mushrooms, typically seasoned and mixed with other ingredients such as beans, grains, or cheese, then cooked until golden brown and flavorful.
• Onion Rings: Sliced onions dipped in batter or breadcrumbs and deep-fried until crispy and golden, often served as a side dish or appetizer with dipping sauce.

MALABAR PARATHA

• Malabar Paratha 10 inch: A large-sized Malabar paratha, typically measuring 10 inches in diameter. It's made from a dough that's stretched, layered with ghee or oil, and then folded into a spiral shape before being rolled out and cooked on a griddle or tawa until golden brown and crispy.
• Malabar Paratha 6 inch: A smaller-sized Malabar paratha, typically measuring 6 inches in diameter. It follows the same preparation process as the larger version, resulting in a smaller, more manageable flatbread that's equally delicious and flaky.

INTERNATIONAL FROZEN NON-VEG (FROZEN)

• Chicken Meatballs - 20 gms: Small meatballs made from ground chicken, often seasoned with herbs and spices, then baked or fried until cooked through.
• Italian Chicken Burger Patty Grilled - 100 gm: A grilled chicken patty seasoned with Italian herbs and spices, typically served in a bun with toppings like lettuce, tomato, and cheese.
• Mexican Chicken Burger Patty Grilled - 100 gm: A grilled chicken patty seasoned with Mexican spices, often served in a bun with toppings like salsa, guacamole, and cheese.
• Classic Chicken Mince Patty Fried - 100 gm: A fried chicken patty made from ground chicken meat, seasoned with classic spices and herbs for a traditional flavor.
• Thyme Chicken Tenders: Chicken strips marinated in thyme and other seasonings, breaded, and fried until crispy and golden brown.
• Kentucky Fried Wings: Chicken wings coated in a seasoned flour mixture, then deep-fried until crispy, inspired by the famous Kentucky fried chicken.
• Crispy Fried Kentucky Burger: A burger featuring a crispy fried chicken patty, often served with lettuce, tomato, and mayonnaise.
• Barbecue Pulled Chicken: Shredded chicken cooked in barbecue sauce, typically served on a bun or as a topping for dishes like nachos or loaded fries.
• Chicken Popcorn: Bite-sized pieces of chicken coated in a seasoned breadcrumb or batter mixture, then fried until crispy.
• Spicy Grilled Chicken Wings: Chicken wings marinated in a spicy sauce and then grilled until cooked through and slightly charred.
• Peri Peri Chicken Wings: Chicken wings marinated in peri peri sauce, a spicy and tangy sauce made with African bird's eye chili peppers, then grilled or roasted.
• Barbecue Chicken Wings: Chicken wings coated in barbecue sauce and either grilled, baked, or fried until crispy and glazed with the sauce.

SAMOSA

• Jain Samosa: A samosa made without onions, garlic, or any root vegetables, adhering to Jain dietary restrictions. The filling typically consists of ingredients like boiled potatoes, peas, nuts, and spices.
• Aloo Samosa: A classic samosa filled with a spiced potato mixture. The filling is typically made by sautéing boiled and mashed potatoes with spices like cumin, coriander, and garam masala, along with other ingredients like peas, onions, and sometimes green chilies.
• Mutton Keema Samosa: A samosa filled with minced mutton (keema) that has been cooked with various spices and herbs. The mutton filling is typically seasoned with ingredients like ginger, garlic, onions, and a blend of aromatic spices before being stuffed into the pastry.
• Chicken Keema Samosa: Similar to the mutton version, this samosa is filled with minced chicken (keema) that has been cooked with spices and herbs. The chicken filling is prepared similarly to the mutton version but with minced chicken meat instead.

SPRING ROLLS

• Regular Veg Spring Roll: A classic appetizer consisting of a thin pastry wrapper filled with a mixture of finely chopped vegetables such as cabbage, carrots, bell peppers, and sometimes bean sprouts, seasoned with herbs and spices. The roll is then deep-fried until crispy and golden brown. It's commonly served with a dipping sauce, such as sweet chili sauce or soy sauce.
• Thai Spring Rolls: These are similar to regular spring rolls but with a Thai twist. They typically contain a combination of vegetables, such as shredded cabbage, carrots, and sometimes glass noodles, along with Thai herbs like cilantro and Thai basil. Thai spring rolls might also include protein options like shrimp or chicken. They are often served with a sweet and tangy dipping sauce, such as a peanut or tamarind sauce, adding a distinct Thai flavor profile to the dish.