3 Review(s)

Laal Maas: The iconic dish from Rajasthan comes from the Mewari Gharana, and was a product of an innovation. The story goes back to 10th century AD when the king of Mewar wanted a dish that is hot and meaty enough to suit the palate of a warrior. The royal chefs of Mewar created this iconic dish from the local Mathania chillies which gives the dish its iconic Red color and flavour.When classically prepared, Laal Maas takes approximately 2-3 hours to cook, not to mention preparation time. Thankfully, with the help of modern technology and methods, it is much easier achieve the same result quickly with Ceres Foods ready to cook range. No more cutting or chopping onions and adding mutiples spices. Just add meat to our delicous products and achieve results you will be proud of. Kosha Mangsho: Kosha mangsho is the iconic Bengali mutton preparation. Created some 100 years ago in a small restaurant in North Calcutta - this dish relies on the simplicity of the spices used to generate it flavours. The word kosha means slow caramalisation of onions and meat and involves constant striring of the dish while cooking thereby requiring a lot of physical effort. When classically prepared, Kosha Mangsho takes approximately 2 hours of active cooking, not to mention preparation time. Thankfully, with the help of modern technology and methods, it is much easier achieve the same result quickly with Ceres Foods ready to cook range. No more chopping onions and cooking for endless hours and adding mutiples spices. Just add meat to our delicous products and achieve results you will be proud of. Mustard Fish: Mustard Fish or better known as "Sorshe Mach" in Bengal is a delicate yet robust dish made with mustard paste and fresh water fish or prawns. The dish has many variations such as mixing grated coconut to lower its pungency. The key to this dish lies in the preparation rather than the cooking. Red and yellow mustard seeds are blended very carefully with green chillies so as not to