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Phone: +91-8802105459 +91-9810645418 |

Launch of Fever Tree, Premium Natural Mixers

Fever Tree, one of premium natural mixer brands held an event launching their premium brand, Robert Parker. The event was hosted by British High Commissioner Sir James Bevan. British deputy PM, Mr. Nick Clegg was  guest of honour for the event.

New Delhi, 25th Aug 2014: The age of the dismal mixer is over with the introduction of  Fever-Tree (The Premium Natural Mixer) in India. The capital witnessed the sophisticated launch of the iconic super premium brand Fever Tree, The World’s Best Tonic Water – Robert Parker. Making its foray into the Indian Market, this is the first venture of the company in the subcontinent and it has made headline for bring Indian Tonic Water back to India.

 The event was hosted by The British High Commissioner Sir James Bevan in honour of British Deputy Prime Minister Mr. Nick Clegg’s visit to India.  The event was attended by Mr. Tim Warrillowm (co-founder & Director Fever Tree) and Mr. Anuj Kushwah (Managing Director Kaama Impex Pvt. Ltd) who is the importer & distributor for the Fever-Tree Brand in India. An exquisite evening of luxury, delight and splendor, the event celebrated amongst the crème de la crème of Delhi.
Proudly served in 7 of the top 10 restaurants in the world Fever Tree is one of the most premium and iconic brand coming out of UK. India is the 50th export market for Fever-Tree. Fever-Tree was recently named Tonic of choice in an independent survey of the world’s leading bars and restaurants
Mr. Anuj Kushwah, Managing Director of Kaama Impex Pvt Ltd says “Every decision we take at Kaama is keeping in mind the consumers needs and experiences, hence the choice of bringing Fever Tree to India. Fever-Tree is an iconic brand and [...]

Indian Food Recipe : Meat Curry

How to cook Mutton Curry
In Tamil curry essentially means sauce. The curries are made from the combination of different types of spices along with yogurt or coconut milk. This combination will depend upon different regions of India. The curry is served either wet or dry depending upon the taste of people. They are made out of mutton, chicken, fish, prawns, eggs and vegetables.


Cubed 500 grams mutton
Chopped onions 5
Ginger – garlic paste 1 tbsp made in 1 cup of water
Chilli powder one a half teaspoon
Green chilli paste 1 teaspoon
Half cup tomato puree
Coriander powder 1 tablespoon
Turmeric powder half tablespoon
Yoghurt 2 cups
8 black peppercorns and cloves
1 tsp – cumin seeds, 1 cup of coriander leaves neatly chopped
Half of cup oil
Salt to taste

Cooking Methodology:

Firstly flatten all the meat cubes into flat pieces.
Now mix the yoghurt, chilli, turmeric, coriander powder and salt in the flat pieces of meat.
Next step is to arrange half of the chopped onions in the pressure cooker at the bottom along with this arrange the pieces of meat along with yogurt mixture on the top of onions.
Sprinkle ginger garlic water and rest of the onions then the whole spices
Add 2 cups of hot water
Pressure cook till done
Now remove from the pressure cooker and cook until the gravy is thick. Once the gravy is thick add the tomato puree along with the oil
Blend until the oil separates
Garnish with coriander leaves and serve hot.

Indian Food Recipe : Chicken Biryani

How to cook Chicken Biryani
Biryani has been originated in Turkey or Persia. The Muslim travelers have brought this to India and other places on the map closer to Persia. You can make a vegetable, mutton, chicken, prawn, fish biryani. The famous and most consumed is the Chicken Biryani. Traditionally earthen pots are used to make biryani to bring out the best aroma from the best quality ingredients used in the dish.


1 kg – chicken, cut into medium size pieces.
½ kg basmati rice.
1.5 glasses of water.
1 tsp. – Ginger paste.
1 tsp. – Garlic Paste.
3- Large onions finely sliced.
3 – Green chillies, chopped.
1 cup – chopped fresh mint leaves.
1 cup – chopped fresh coriander leaves.
1 tsp – red chilli powder.
10 strands of saffron.
½ cup – milk.
2 cups – yoghurt.
2-3 tbsp. – lemon juice.
7- Cloves.
2 – Bay leaves.
5 – Green cardamoms.
1 – Inch piece cinnamon.
2 tbsp. – ghee.
¾ cup – oil.
Salt to taste.
Grind to paste – 7 cloves, 4 cardamoms, ½ tsp – whole pepper, ½ inch piece – cinnamon.

How to cook:

Soak saffron in milk and keep aside.
Fry the sliced onions till crispy golden brown in color. Set aside to cool.
When cool, grind to a coarse texture and set aside
Rub ginger and garlic paste all over the chicken
Add red chilli powder, half of the mint and coriander, lemon juice, green chilles, the ground spices ,crushed onions, yoghurt and the oil in which the onions were fried .Marinate for 2 hours
In a heavy-bottomed pan, put the chicken along with the marinade and cook on medium heat until the gravy is [...]

Indian Food Recipe : Meat Kebab

How to cook Meat Kebab 
India is known for its variety of cuisines. Among them Kebabs are very famous across the world. The Kebabs are made both using vegetables and non vegetarian items. Most of the Kebabs are made using minced or medium sized meat. The meat used is generally of lamb or chicken . The fish kebabs are less to be found. The kebabs originated from Greece and in Arabic it literally means to fry. Here we shall learn how to make Shami Kebab.


Half kg. Of minced meat cleaned and washed.
Eggs – 2 of them thoroughly beaten.
Gram dal 6 tablespoon soaked for at least 30 minutes.
Oil – 6 tablespoon.
Cumin seeds – 2 teaspoon.
5 – Cloves and 6 – green cardamoms.
2 large onions finely chopped.
Coarsely pound 15 cloves of garlic.
Coarsely pounded 2.5” inch ginger.
Finely chopped 8 – green chillies.
½ tsp – turmeric powder and 3 teaspoon red chilli powder.
4 tsp. – coriander powder.
Handful – coriander leaves, finely chopped.
Oil for shallow frying.
Salt as per taste.

How to cook:

Take a heavy bottomed vessel and heat 6 tablespoon of oil. Now add the cumin seeds, cardamoms and cloves and sauté them. Once they are sautéed add finely chopped garlic, onions, ginger and green chilles.
Once the onions turn translucent then add the gram dal after draining the water; then add the kheema, salt and turmeric powder.
Keep on stirring often until kheema and dal become tender and water dries off.
Again Sauté after adding red chilli powder, coriander powder & coriander leaves.
Now beat the eggs and mix them to the kheema mixture.
Heat the oil thoroughly in a heavy bottomed pan. Now take the mixture [...]

Indian Food Recipe : Fried Fish

Fried Fish Recipe
Fried fish is a regular dish made all over the world in different ways and has its different versions that are all palatable. It goes well with chips or if you want something Indian then try it with dal and rice. Fish is consumed in India far and wide. The delicious Indian masalas used in making fish and eaten with the rice makes it a wonderful combination. It’s a staple in the coastline belt of India.


1 Kg fresh fish fillets
1 – egg white, beaten
1 cup – bread crumbs
2 tbsp – melted butter
Salt as per taste
¼ tsp – pepper powder

How to cook:

Preheat oven at 350 degree C.
Mix egg, salt and pepper
Dip the fillets in egg
Roll in bread crumbs
On a baking tray put the fish to bake after greasing it
Pour melted butter over fillets
Bake for 10 mins or till it’s done