The complete pantry.

Whole bird for roasting and banquet prep

Whole chicken enquiry listing for retail, roasting, buffet and professional kitchen requirements.

Keep chilled at 0–4°C. Use promptly after delivery and do not refreeze once thawed.

Classic bone-in portions

Chicken curry cut offered in kitchen-friendly portions; final piece size and preparation are confirmed with the order request.

Keep chilled at 0–4°C. Use promptly after delivery and do not refreeze once thawed.

Lean breast portions for grills and sauté

Boneless breast suitable for grills, roulades, stir-fries and portion-controlled hotel menus.

Keep chilled at 0–4°C. Use promptly after delivery and do not refreeze once thawed.

Juicy dark meat for high-heat cooking

Boneless thigh for tandoor, grills, curries, skewers and high-volume food service preparation.

Keep chilled at 0–4°C. Use promptly after delivery and do not refreeze once thawed.

Uniform portions for grills and buffets

Drumstick portions for roasting, tandoor, frying and banquet production; grading is confirmed before supply.

Keep chilled at 0–4°C. Use promptly after delivery and do not refreeze once thawed.

Service-ready wing portions

Chicken wings for appetisers, grills and bar menus, with requested preparation confirmed by the supply desk.

Keep chilled at 0–4°C. Use promptly after delivery and do not refreeze once thawed.

Bone-in leg cuts for robust flavour

Chicken leg pieces for curries, grills and catered service, prepared to the requested cut specification.

Keep chilled at 0–4°C. Use promptly after delivery and do not refreeze once thawed.

French-trimmed appetiser cut

Chicken lollipop enquiry listing for restaurant appetisers, banquet menus and catered events.

Keep chilled at 0–4°C. Use promptly after delivery and do not refreeze once thawed.

Fresh mince for kebabs and fillings

Chicken mince for kebabs, patties, dumplings, fillings and bulk kitchen preparation.

Keep chilled at 0–4°C. Use promptly after delivery and do not refreeze once thawed.

Offal selection for specialised menus

Chicken liver offered as an availability enquiry for pâté, grills, curries and regional preparations.

Keep chilled at 0–4°C. Use promptly after delivery and do not refreeze once thawed.

Cleaned gizzard for slow cooking

Chicken gizzard offered cleaned to the confirmed kitchen specification and pack requirement.

Keep chilled at 0–4°C. Use promptly after delivery and do not refreeze once thawed.

Whole bird prepared without skin

Whole skinless chicken for homes, caterers and institutional kitchens, with bird size confirmed on enquiry.

Keep chilled at 0–4°C. Use promptly after delivery and do not refreeze once thawed.

Bone-in goat portions for Indian kitchens

Goat curry cut for biryani, korma and slow-cooked menus; cut ratio and piece size are confirmed before supply.

Keep chilled at 0–4°C. Use promptly after delivery and do not refreeze once thawed.

Tender lamb portions for premium menus

Lamb curry cut for grills, stews and banquet menus, listed for availability and specification enquiry.

Keep chilled at 0–4°C. Use promptly after delivery and do not refreeze once thawed.

Trimmed boneless portions

Boneless goat or lamb meat for kebabs, curries and portioned professional kitchen use.

Keep chilled at 0–4°C. Use promptly after delivery and do not refreeze once thawed.

Flavour-rich mixed bone-in cuts

Bone-in mutton selection for stocks, curries, biryani and slow cooking; mix is confirmed on request.

Keep chilled at 0–4°C. Use promptly after delivery and do not refreeze once thawed.

Leg cut for roasting and biryani

Whole or portioned mutton leg for banquet roasting, raan, biryani and catered service.

Keep chilled at 0–4°C. Use promptly after delivery and do not refreeze once thawed.

Shoulder cut for slow cooking

Mutton shoulder for braising, curries and pulled preparations, available whole or portioned by request.

Keep chilled at 0–4°C. Use promptly after delivery and do not refreeze once thawed.

Portioned chops for grills

Goat or lamb chops cut for grills, pan service and plated menus; thickness is confirmed with the kitchen.

Keep chilled at 0–4°C. Use promptly after delivery and do not refreeze once thawed.

Rib sections for grills and braising

Mutton ribs for barbecue, tandoor and slow cooking, supplied to the confirmed portion specification.

Keep chilled at 0–4°C. Use promptly after delivery and do not refreeze once thawed.

Mince for seekh, keema and fillings

Fresh mutton mince with grind and lean specification confirmed for kebabs, keema and production kitchens.

Keep chilled at 0–4°C. Use promptly after delivery and do not refreeze once thawed.

Liver, kidney and brain by enquiry

Individual goat or lamb offal options for specialised menus; each item is confirmed separately for availability.

Keep chilled at 0–4°C. Use promptly after delivery and do not refreeze once thawed.

Cleaned trotters for paya preparations

Goat or lamb trotters listed for paya, soups and slow-cooked regional dishes.

Keep chilled at 0–4°C. Use promptly after delivery and do not refreeze once thawed.

Freshwater fish with versatile cuts

Rohu offered whole or prepared for curries and institutional kitchens, subject to size and catch availability.

Keep chilled at 0–4°C on ice where appropriate. Use promptly after delivery.

Freshwater fish for classic curries

Katla offered whole, cleaned or steak-cut with size band confirmed before supply.

Keep chilled at 0–4°C on ice where appropriate. Use promptly after delivery.

Mild fish for fillets and portions

Basa enquiry listing for boneless fillets, portions and food-service preparation.

Keep chilled at 0–4°C on ice where appropriate. Use promptly after delivery.

Premium fish for steaks and fillets

Salmon offered as a premium availability enquiry with origin, grade and cut confirmed before order acceptance.

Keep chilled at 0–4°C on ice where appropriate. Use promptly after delivery.

Firm fish for whole and fillet service

Seabass for grills, pan service and Asian menus, available in requested whole or fillet formats subject to confirmation.

Keep chilled at 0–4°C on ice where appropriate. Use promptly after delivery.

Premium whole fish and steaks

Pomfret offered by size and variety for whole-fish service, tandoor and coastal menus.

Keep chilled at 0–4°C on ice where appropriate. Use promptly after delivery.

Firm steaks for frying and curries

Surmai offered whole, cleaned or steak-cut with fish size and steak thickness confirmed on enquiry.

Keep chilled at 0–4°C on ice where appropriate. Use promptly after delivery.

Indian coastal favourite

Rawas listed for whole fish, steaks and fillets subject to seasonal availability and confirmed grading.

Keep chilled at 0–4°C on ice where appropriate. Use promptly after delivery.

Meaty fish for steaks and loin portions

Tuna offered as loin, steak or whole-fish enquiry with species, origin and grade confirmed before supply.

Keep chilled at 0–4°C on ice where appropriate. Use promptly after delivery.

Mild freshwater fish

Tilapia available as whole fish or prepared fillets, subject to confirmed fish size and supply.

Keep chilled at 0–4°C on ice where appropriate. Use promptly after delivery.

Flavourful coastal whole fish

Indian mackerel offered whole or cleaned for frying, grilling and coastal curries, subject to catch availability.

Keep chilled at 0–4°C on ice where appropriate. Use promptly after delivery.

Count sizes for retail and food service

Prawn and shrimp enquiry range organised by count size, preparation and intended kitchen use.

Keep chilled at 0–4°C. Use promptly and follow handling guidance supplied with the confirmed product.

Large prawns for premium service

Tiger prawns listed by count size and preparation for grills, curries and banquet menus.

Keep chilled at 0–4°C. Use promptly and follow handling guidance supplied with the confirmed product.

Versatile prawns across count grades

White prawns offered in multiple count sizes and cleaning specifications, subject to availability confirmation.

Keep chilled at 0–4°C. Use promptly and follow handling guidance supplied with the confirmed product.

Premium whole lobster enquiry

Lobster offered live, chilled or prepared only where confirmed by the supply desk; size and format are verified per request.

Keep chilled at 0–4°C. Use promptly and follow handling guidance supplied with the confirmed product.

Whole crab for coastal and Asian menus

Mud crab availability enquiry with size, condition and preparation confirmed before supply.

Keep chilled at 0–4°C. Use promptly and follow handling guidance supplied with the confirmed product.

Portion-ready specialty seafood

Soft-shell crab listed by piece size for appetisers and premium restaurant menus, subject to confirmation.

Keep chilled at 0–4°C. Use promptly and follow handling guidance supplied with the confirmed product.

Whole, tubes and rings

Squid offered whole or cleaned into tubes and rings for grills, frying and Asian menus.

Keep chilled at 0–4°C. Use promptly and follow handling guidance supplied with the confirmed product.

Cleaned cuttlefish for professional prep

Cuttlefish offered whole or cleaned with size and cutting specification confirmed by enquiry.

Keep chilled at 0–4°C. Use promptly and follow handling guidance supplied with the confirmed product.

Whole or portioned specialty seafood

Octopus availability enquiry for whole, cleaned or tentacle portions with size confirmed before supply.

Keep chilled at 0–4°C. Use promptly and follow handling guidance supplied with the confirmed product.

Shellfish options confirmed per request

Mussels, clams and oysters are listed as separate selection variants; origin, size and condition are confirmed before acceptance.

Keep chilled at 0–4°C. Use promptly and follow handling guidance supplied with the confirmed product.

Premium scallop meat by grade

Scallops offered by count grade and preparation for premium restaurant and catering menus.

Keep chilled at 0–4°C. Use promptly and follow handling guidance supplied with the confirmed product.

Versatile mature-style cheese

Cheddar enquiry listing for blocks, slices or grated food-service formats; brand, origin and maturity are confirmed before supply.

Keep refrigerated at 2–8°C and follow the final pack label after opening.

Melting cheese for pizza and baking

Mozzarella offered in block, shredded or fresh formats, with brand and milk type confirmed on request.

Keep refrigerated at 2–8°C and follow the final pack label after opening.

Hard grating cheese for finishing

Parmesan-style cheese offered as wheel cut, wedge, grated or shaved; origin and ageing are confirmed before supply.

Keep refrigerated at 2–8°C and follow the final pack label after opening.

Smooth Dutch-style cheese

Gouda offered by maturity and format for cheeseboards, sandwiches and hot kitchen use.

Keep refrigerated at 2–8°C and follow the final pack label after opening.

Semi-hard cheese for slicing

Edam availability enquiry for retail wedges and food-service blocks with brand and origin confirmed.

Keep refrigerated at 2–8°C and follow the final pack label after opening.

Soft-ripened cheese for cheeseboards

Brie offered by wheel size and origin for hospitality boards, buffets and retail orders.

Keep refrigerated at 2–8°C and follow the final pack label after opening.

Soft-ripened whole-wheel cheese

Camembert listed by wheel size and producer; final brand, origin and ripeness are confirmed before supply.

Keep refrigerated at 2–8°C and follow the final pack label after opening.

Distinctive cheese for sauces and boards

Blue cheese offered as wedges or food-service packs, with style and origin confirmed on enquiry.

Keep refrigerated at 2–8°C and follow the final pack label after opening.

Brined cheese for salads and baking

Feta offered in blocks, cubes or crumbled formats with milk type and origin confirmed before supply.

Keep refrigerated at 2–8°C and follow the final pack label after opening.

Grilling cheese for hot menus

Halloumi listed in retail and food-service packs with brand and origin confirmed on request.

Keep refrigerated at 2–8°C and follow the final pack label after opening.

Spreadable cheese for bakery and kitchen use

Cream cheese offered in retail tubs and food-service packs, with brand and fat specification confirmed.

Keep refrigerated at 2–8°C and follow the final pack label after opening.

Fresh filled cheese for plated menus

Burrata offered by ball size and pack count subject to confirmed freshness window and supply.

Keep refrigerated at 2–8°C and follow the final pack label after opening.

Tangy cheese for salads and boards

Goat cheese offered as logs, rounds or crumbled formats with producer and origin confirmed on enquiry.

Keep refrigerated at 2–8°C and follow the final pack label after opening.

Sliced poultry ham for sandwiches

Chicken ham offered sliced or in food-service blocks, with brand and formulation confirmed before supply.

Keep refrigerated at 2–5°C and follow the final pack label after opening.

Lean deli slices for breakfast and buffets

Turkey ham enquiry listing for sliced and bulk food-service formats.

Keep refrigerated at 2–5°C and follow the final pack label after opening.

Deli salami styles for boards and sandwiches

Chicken, turkey or other confirmed salami styles offered sliced or whole; formulation is verified before supply.

Keep refrigerated at 2–5°C and follow the final pack label after opening.

Breakfast and specialty sausages

Sausages offered by confirmed meat type, flavour and casing in retail and food-service packs.

Keep refrigerated at 2–5°C and follow the final pack label after opening.

Breakfast and culinary bacon formats

Bacon listed as an availability enquiry; meat type, cure, brand and slice format are confirmed before supply.

Keep refrigerated at 2–5°C and follow the final pack label after opening.

Pizza and deli pepperoni

Pepperoni offered sliced or as a whole chub, with meat type and brand confirmed before supply.

Keep refrigerated at 2–5°C and follow the final pack label after opening.

Italian-style deli slices

Mortadella availability enquiry for sliced or food-service formats with brand, origin and formulation confirmed.

Keep refrigerated at 2–5°C and follow the final pack label after opening.

Seasoned smoked deli meat

Pastrami offered sliced or in whole pieces, with meat type and producer confirmed before order acceptance.

Keep refrigerated at 2–5°C and follow the final pack label after opening.

Smoked poultry and meat options

Smoked meat selection for buffets, sandwiches and charcuterie, with exact product and formulation confirmed by enquiry.

Keep refrigerated at 2–5°C and follow the final pack label after opening.

Frozen fillet range by species

Frozen fish fillets listed as a pending range; species, origin, glaze and pack label are confirmed before supply.

Store frozen at -18°C or below. Follow final pack instructions and do not refreeze once thawed.

Frozen prawns by count size

Frozen prawns offered by count, preparation and pack format subject to confirmed brand and supply.

Store frozen at -18°C or below. Follow final pack instructions and do not refreeze once thawed.

Mixed seafood for production kitchens

Frozen seafood mix enquiry listing; exact contents, origin and pack specification are confirmed before acceptance.

Store frozen at -18°C or below. Follow final pack instructions and do not refreeze once thawed.

Frozen chicken range for food service

Frozen chicken product family for hospitality supply; exact products, brand and formulation are confirmed per enquiry.

Store frozen at -18°C or below. Follow final pack instructions and do not refreeze once thawed.

Frozen meat cuts by confirmed type

Frozen meat cuts listed as a pending range; species, cut, origin and pack labelling are verified before supply.

Store frozen at -18°C or below. Follow final pack instructions and do not refreeze once thawed.

Portion-ready frozen squid rings

Frozen calamari rings for restaurant and catering preparation, with brand, glaze and ring size confirmed on request.

Store frozen at -18°C or below. Follow final pack instructions and do not refreeze once thawed.