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The MIGHTY 11
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402 BOUGHT TODAY
501 BOUGHT TODAYBreak the barriers of ordinary with this bold, tantalizing flavor.
570 BOUGHT TODAYExperience 26 flavor notes come together to create a taste symphony like no other.
600 BOUGHT TODAYThis punchy tangy flavor knocks you back to the good old times.
405 BOUGHT TODAY
330 BOUGHT TODAYIs it the herbs, chillies or something out of the world that makes this flavor irresistible? It's a mystery.
NEW LAUNCHFlavor that hits like a late night stroll down a food bazaar.
561 BOUGHT TODAYThe tang hits, world fades & you get caught licking your fingers.
303 BOUGHT TODAYConjure the flavor of warm gatherings & good company, that lingers long after.
450 BOUGHT TODAY
372 BOUGHT TODAYIt's a salad or a moon lit fine dine, this basil pesto chicken never misses the mark.
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The perfect mix of spices, herbs, aromatics & curd in dried powder form - ready to unlock their flavour as soon as you add a little water.
We keep it simple.
- Add water and oil to the spice mix
- Marinate your chicken for an hour or more
- Cook in an oven or an air-fryer
- Once midway, twist & brush the tikka with remaining marinade or butter
For leg & thigh boneless 200 C for 25-30 min is an ideal setting.
If cooking on a pan, also mix 1 tbsp curd in the spice mix. This will ensure chicken doesn't dry off or burn. Cook covered, on low heat.
You can store the sealed packs for 6 months. But we think, you won't be able to resist the temptation to use them for so long.
250g serves 1-2, depending on how hungry you are. This makes sure there is zero waste.
It's simple Maths. If 250g needs 1 pack + 3 tbsp water; 500g needs 2X, that's 2 packs + 6 tbsp water.
Seriously!? Do you even know what's in it & for how long it's been lying in your vendor's fridge? Didn't think you would ask!
Almost all require you to add the wet ingredients - onion, ginger, garlic, chilli, curd.. why pay to waste time?
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