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How To CookMRP:₹
How To Cook
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Classic Meat Masala
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Classic Meat Masala
Hearty & Aromatic
The rustic Punjabi Meat Curry, prepared over wood-fired choolas found in the villages of interior Punjab, serves as the inspiration for the Licious Classic Meat Masala. Part of our range of Licious Meat Masalas, this complete spice-mix has been chef-crafted, thus saving you the trouble of remembering a long-list of ingredients!
Featuring whole spices such as red chilli, kewra, green cardamom and bay leaf, the Classic Meat Masala is suited for all meat curries. And like all things Licious, it has no artificial preservatives, no artificial colour and no adulterants.
Create a flavourful Meat Curry with the Classic Meat Masala and serve with rice, naan or roti.
Recommended usuage: 20 gms - 25 gms of Masala for 450 gms - 500 gms of meat or as per taste preference
Disclaimer : Best Before 365 days from the date of Manufacture. FSSAI Category number for FSSAI is 12.2.1 - Mixed Masala Powder
No. of Pieces 1
Net wt. 50gmsThe Licious way
Know the Licious way
Premium produce, sourced directly from the origin
Scientifically designed central production Unit
Compliance to stringent quality checks
Delivered fresh everyday
Experience extraordinary cooking
MRP:₹
We will sell only the meat that we would eat ourselves.
At Licious, we’re big meat-lovers. And by big, we mean huge. So when it comes to the meat we put on your plate, we’re extremely picky. Every single product is handpicked by a team with years of experience.
If it’s not fresh, we won’t sell it
For meat to stay fresh and retain its natural juices, it needs to be stored at a temperature between 0° and 5°C. We maintain this temperature from the time we procure the product to cleaning, cutting and storing it, until it leaves for delivery. And even when it’s out for delivery, we keep it chilled right up to your doorstep.Did we mention that we’re obsessed?
We will charge only for what you buy
Doesn’t everyone do this? Not really. Most other places first weigh the meat, then cut up the pieces, and throw out the parts which aren’t fit to eat, such as offal, gizzard, wingtips, etc. But you still pay based on the original weight even though what you finally get is 10% to 30% less
CITIES WE SERVE