Chicken Boneless: Soft, juicy, and completely bone-free chicken ideal for grilling, frying, butter chicken, or tikka preparations.
Chicken Curry Cut
155rs/- 500gm
Chicken Curry Cut: Fresh and tender chicken pieces perfect for flavorful curries, stews, or masala dishes. These cuts cook evenly and absorb spices beautifully.
Goat mutton boneless
800rs/- 500gm
Goat Mutton Boneless: Premium boneless mutton, tender and full of flavor, great for kebabs, dry roasts, or spicy fry dishes.
Mini paplet fish
600rs/- 500gm
Mini Paplet Fish: Small-sized pomfret known for its delicate flavor, excellent for crispy fries or light gravies.
Maxi Paplet Fish
950rs/- 500gm
Maxi Paplet Fish: Large pomfret fish, rich in protein and taste, best suited for grilling or tandoori preparations.
Big Prawns
400rs/- 500gm
Big Prawns: Large, juicy prawns ideal for butter garlic, grilled, or spicy masala dishes.
Chicken Boneless
250rs/- 500gm
Chicken Boneless: Soft, juicy, and completely bone-free chicken ideal for grilling, frying, butter chicken, or tikka preparations.
Goat Mutton Curry Cut
450rs/- 500gm
Goat Mutton Curry Cut: Succulent mutton pieces with bones that enhance the taste and richness of traditional curries and gravies.
Surmai fish
400rs/- 500gm
Surmai Fish (King Fish): A popular, meaty sea fish with firm texture and rich taste, perfect for frying, grilling, or making fish curry.
Maxi paplet fish
950rs/- 500gm
Maxi Paplet Fish: Large pomfret fish, rich in protein and taste, best suited for grilling or tandoori preparations.
Small prawns
150rs/- 500gm
Small Prawns: Tender, bite-sized prawns that add a burst of flavor to curries, rice dishes, or stir-fries.
Goat Liver
800rs/- 500gm
Goat Liver: Nutritious and rich in iron, goat liver is delicious when lightly fried or cooked in spicy masala for a hearty meal.
They All Love Our Food
Chicken curry cut
Maxi paplet fish
Maxi paplet fish
Chicken boneless
Goat mutton boneless
Small prawns
Chicken boneless
Surmai fish
Big prawns
Goat mutton curry cut
Mini paplet fish
Goat liver
The YUNON Place.
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