Chicken in a tangy mixture, flavoured with traditional pickle spices.
Meat is flavoured with herbs, spices and seasoning and cooked along with aromatic basmati rice to prepare one of Indian’s finest foods, the Biryani.
bombay duck pickle is great to have with you curry and rice made from sun dried made from Fish Bombil (BOmbay duck )200 gm in glass Jar
From the land of Punjab, India, this chickpea curry is seasoned with tamarind and a hint of sugar. This dish is best served with Chappati’s and Plain yoghurt.
The best known chicken dish from the land of Punjab, served in a rich creamy sauce delicately flavoured with nutmeg and saffron. Mild in taste, best served with ‘tandoori rotis’ or naan bread.
Dark, fiery and tangy sauce
Balchao can be spread lightly in a sandwich or on hot buttered toast, also traditionally it is used as an accompaniment to rice. Adds that extra kick to your meal.
You’ll just want more and more
Olde Goa Brinjal Pickle is an indian pickle which is gently sweet, warm and mellow mad with fresh local grown brinjal.
A deliciously thick coconut tumeric and coriander based curry as preferred by the portuguees rule in India.
• Fry 2 onions in 2 tbsp of oil with a crushed pod of garlic.
• Stir in 3 tbsp of the Goan Coconut Curry Mix, after 2 min add the Fish or Vegetables with 200 ml coconut milk & bring to the boil till the Fish or Vegetables are cooked.
Optional: Add 2g tamarind
Chicken cooked to perfection in a thick mixture of Indian spices and green herbs.
Goan Garam Masala is a spice blend unique to Goa. It is usually either added to curries, vegetable dishes, soups, BBQs or stews towards the end of cooking or sprinkled over the surface just before serving. Why not add Goan Masala to Yoghurt to make a dip.or like chef savio does as a rub with meat or fish
Goa – best known for its beautiful beaches and exotic cuisine, brings this popular local dish. A rich coconut based sauce fused with assorted spices from this region of India.