SINCE 1973
Traditional Taste Of Indian Cuisine

For non.veg food lover we have one more reason to cheers, we have specially developed Chicken Tikka Masala and Mutton Masala. Whether it is day to day meals or special occasions we are here to make your food delicious.        


2lbs chicken pieces, 1/2" piece of ginger, 4 garlic cloves, 1/2 cup plain yogurt, salt to taste, 1/4 tsp cayenne pepper, 1 tsp paprika, 1/2 tsp Garam Masala, 1/2 tsp coriander seeds (ground), 1 tsp VICHARE TANDOORI CHICKEN MASALA, 1/2 tsp cumin seeds (ground), lemon juice.

  1. Skin the chicken, and pat dry with paper towel. Make deep cuts on the surface with a knife.

  2. Mince ginger and garlic. Transfer to a small bowl and add the spices and the "VICHARE TANDOORI CHICKEN MASALA". Mix well, then rub the paste into the chicken and let marinade several hours in refrigerate.

  3. Cook chicken on grill or in boiler, basting with leftover marinade and turning for even cooking. Serve with a dash of lemon juice. Pressure cook the dal with 3 and a half cups of water to give 3 whistles. Set aside. After the pressure drops down, mash the dal lightly.


2 tbsp oil, 1 onion finely sliced, 1 piece fresh ginger (crushed), 4 crushed garlic cloves, 6-8 curry leaves, 3 tsp chilli powder, 1 tsp five spice powder, 1 tsp turmeric, salt to taste, 2 tbsp VICHARE MEAT MASALA, 900 g/2 lb lean lamb, beef or pork, three quarter cup thick coconut milk, chopped tomato and coriander leaves.

Heat the oil in a large saucepan and fry the sliced onion, ginger and curry leaves till the onion is soft. Stir in the curry paste, chilli, VICHARE MEAT MASALA, five-spice powder, turmeric and salt and cook for a few minutes, stirring frequently.