Mackerel Para, is a traditional pickle wherein the dried salted mackerel is marinated in a very strong and sour concoction. Just empty the contents from packet onto the frying pan n fry for five minutes. Taste is very strong and sour. Goes very well with rice
Dry bombils are marinated with freshly ground red masala. These are then fried. Its. This is a real comfort food, whenever you want something tasty, spicy and crispy
Prawns Balchao is a fiery dish that finds its origins in Goa. Prawns are stir-fried first and then added to a pickled curry sauce to create a dish that makes your taste buds tingle and leaves you asking for more.
Solie Para/Kite Fish , is a traditional pickle wherein the dried salted Kite fish is marinated in a very strong and sour concoction. Just empty the contents from packet onto the frying pan n fry for five minutes. Taste is very strong and sour. Goes very well with rice.
Our Chicken pickle is a feast to Relish, the flavours of chicken marinated with special spices.This yummylishious pickle has its own flavor of aromatic masala magic, once tasted can't you get enough to satisfy the tastebuds and will finish it off. Made from fresh tender cut healthy chickens & can be enjoyed with rice.
The Bombil is salted and Dried for several months till it completely dries up. They are cut in pieces and cooked in the choicest of spices. Compliments the rice menu or can just be eaten plain or as a snack.
Freshly prepared Prawn pickles is everything you need to level up your lunch and dinner. One can have a simple yet delightful Prawn Pickle to add flavours to your dining table or social gatherings.
Squid is eaten in many cuisines; in English, the culinary name calamari is often used for squid dishes. Pickled Calamari is Fresh Squids that has been Seasoned with salt, and cooked with authentic Goan spices & Vinegar.
Balchao originated in Macao (also once a Portuguese colony), where it is called Balichao. Dry Prawn Balchao is one such popular and spicy seafood dish from the Goan cuisine. Balchao is a method of cooking either fish or prawns in a dark red and fiery tangy sauce.
