Shop fresh halal meat & seafood

Bone-in pieces from shoulder and leg, for an everyday curry.

Large bone-in pieces, cut to hold their shape through a long dum.

Rib chops, frenched, for the tawa or the grill.

Hand-cut mutton mince (keema) for seekh, kheema pav and cutlets.

Meaty bones for rich soups, paya-style broths and stock.

Goat trotters, cleaned and singed, for slow-cooked paya.

Cleaned goat brain, for bheja fry and masala.

Fresh goat liver, cleaned and cut for fry and masala.

A whole bird, skin on, cleaned and dressed — roast it or cut it your way.

A whole bird with the skin removed, cleaned and dressed.

Wing lollipops, frenched and ready to marinate.

Whole legs with the thigh attached — juicy and meaty.

Skinless, boneless breast fillets, neatly trimmed.

Hand-cut chicken mince (keema) for kebabs and cutlets.

Meaty wings, cleaned — for fry, grill and bar-style wings.

Small boneless cubes from leg and breast — cook in minutes.

Meaty drumsticks from the leg, cleaned and ready to marinate.

King fish, cleaned and scaled, cut your way.

Whole pomfret, gutted and scored.

Coastal mackerel, cleaned for rava fry.

Peeled and deveined, tail on.