Dingri Dolma
Dingri Dolma is a royal vegetarian curry made with mushrooms (dingri) and paneer (dolma), originating from the rich Awadhi cuisine of North India. Known for its creamy texture and mildly spiced profile, this dish is often prepared for special occasions and festive meals in both North and South Indian kitchens. Button mushrooms and paneer cubes…
$16.99
Add to Cart Fish Masala
Tender fish fillets cooked in a robust tomato and onion masala with garlic, Fish Masala is a classic South Indian dish featuring fish cooked in a thick, spiced onion-tomato gravy infused with coastal flavors and freshly ground masala. Commonly prepared across Kerala and Tamil Nadu, this semi-thick curry is known for its deep color, bold…
$18.99
Add to Cart Fish Mulagittathu
Fish Mulagittathu is a traditional Kerala-style fish curry known for its tangy, spicy flavor and deep red color. The term "mulagittathu" comes from the Malayalam word for "chili-infused," reflecting the dish's fiery base made from red chilies, shallots, garlic, and tamarind. It is especially popular among the Christian fishing communities in coastal regions like Alappuzha…
$18.99
Add to Cart Goat Chettinadu
Goat Chettinadu is a spicy and aromatic curry from the Chettinad region of Tamil Nadu, known for its bold use of freshly ground spices, dry-roasting techniques, and deep South Indian flavor. Traditionally prepared by the Chettiar community, this dish is celebrated for its complexity and intensity, especially when made with tender goat meat. The curry…
$19.99
Add to Cart Goat Masala
Goat Masala is a robust and richly spiced curry made with tender goat meat cooked in a thick onion-tomato-based gravy infused with South Indian aromatics. Popular in Tamil Nadu and Kerala non-vegetarian kitchens, this dish is known for its depth of flavor, slow cooking method, and bold masala coating. Bone-in goat pieces are marinated with…
$19.99
Add to Cart Goat Pepper Masala
Goat Pepper Masala is a bold and aromatic South Indian dish traditionally prepared in Tamil Nadu and parts of Andhra Pradesh, known for its heat, depth, and rustic flavor. The dish features tender goat meat slow-cooked in a coarse masala made with crushed black pepper, fennel, garlic, and curry leaves, delivering a strong, earthy spice.…
$19.99
Add to Cart Goat Stew
Goat Stew is a mildly spiced, coconut milk-based curry traditionally prepared in Kerala’s Christian households, especially during festive breakfasts and Sunday lunches. Often served with appam or idiyappam, this dish is known for its delicate flavor, tender goat meat, and fragrant whole spices. Bone-in goat pieces are slow-cooked with onions, ginger, garlic, green chilies, and…
$19.99
Add to Cart Gobi Manchurian (gravy)
Gobi Manchurian (Gravy) is a popular Indo-Chinese fusion dish made with crispy fried cauliflower florets simmered in a thick, spicy-tangy sauce. This dish originated in the street food stalls of Tamil Nadu and Karnataka, where Chinese flavors were adapted to Indian tastes, resulting in bold, satisfying meals. Cauliflower florets are marinated in cornflour, rice flour,…
$16.99
Add to Cart Kadai Chicken
Kadai Chicken is a robust, semi-dry North Indian curry cooked in a traditional wok-style pan called a kadai. Known for its bold use of freshly ground spices and bell peppers, this dish is a favorite in Punjabi dhabas and multi-cuisine restaurants across India, including South Indian cities where North Indian flavors are in demand. Bone-in…
$18.99
Add to Cart Kadai Paneer
Kadai Paneer is a popular North Indian dish made with paneer cubes sautéed in a spicy, aromatic tomato-based gravy, served traditionally in an iron wok known as a kadai. Though originally from Punjab, the dish is widely prepared in both North and South Indian homes and restaurants, especially in multi-cuisine menus. The curry is made…
$16.49
Add to Cart Kanthari Beef
Kanthari Beef is a traditional Kerala-style beef preparation known for its fiery heat and distinctive flavor derived from the native kanthari mulaku (bird’s eye chili). Originating from the central and southern regions of Kerala—particularly Kottayam, Pathanamthitta, and Kochi—this dish is a staple in Syrian Christian households and is admired for its bold, rustic character. It…
$20.99
Add to Cart Kanthari Beef Curry (With Bone)
Chicken Manchurian is a widely loved Indo-Chinese dish that originated in the kitchens of Indian Chinese restaurants, particularly in Tamil Nadu and Kolkata. Available in both dry and gravy versions, this dish combines crispy fried chicken with a bold mix of soy sauce, garlic, chili, and spring onions. In the dry version, boneless chicken pieces…