
Baby Goat
Young, mild and exceptionally tender. Our most requested goat cut.
Every item we carry — 85 products across 14 categories, from the butcher counter to the kitchen.
Fresh baby goat and full cuts, bone-in or boneless, prepared the way your recipe needs.

Young, mild and exceptionally tender. Our most requested goat cut.

Cleaned trotters for paya — the cut our Kharoda Soup is built on.

Trotters singed over an open flame before cleaning, the traditional way. Deeper flavour in the broth.

Full-grown farm-fresh goat, bone-in and cut to your recipe. Our everyday goat.
Our house spice blends, applied fresh daily. Take it home and straight onto the grill.

Bone-in pieces in our house tandoori marinade — yogurt, ginger-garlic and red chilli. Grill it or put it straight in the oven.

Tangy pickling spices — mustard, fennel and nigella — worked into bone-in chicken. Sharp, and it holds up to a hot pan.

Lemon, garlic and cracked black pepper in a light marinade. The mildest thing on the marinated counter.

Cream and cardamom over a tandoori spice base — pale, rich and no chilli heat. Good for children.

Bird's-eye chilli and lemon on a desi masala base. Properly hot, and best over coals.

Boneless cubes in a robust ginger-garlic masala, ready for the skewer. Twenty minutes in a hot oven and it is done.

Cream, cheese and cardamom on boneless chicken. The cut we recommend if you are cooking for a mixed table.

African bird's-eye chilli on boneless chicken, marinated overnight. Genuinely hot, and worth it.

A pale Afghani marinade — yogurt, cashew and white pepper, no chilli. Creamy off the grill.

Atlantic salmon fillets in tandoori spice, ready for the pan or the oven. Eight minutes a side.

Fish cut in our achari pickling masala, ready for your tandoor or pan. Raw and marinated — cook it at home.

Fish in the Amritsari gram-flour and ajwain batter mix, raw and ready to fry.

The wedding-style fish marinade — our richest, for when you are cooking for a crowd.

Our fullest tikka marinade on bone-in chicken. Raw, cut and marinated to take home.

Paneer in our mild cream-and-cheese malai marinade. Skewer it and grill at home.

Paneer and peppers in tandoori masala, raw and ready for the oven.
Split party wings in our house marinades — peri peri, tandoori and more, ready to cook.

Fresh wings in a lemon and black pepper rub. Raw by the pound.

Wings in our house tandoori marinade, raw by the pound for your own grill.

Wings in peri peri — the hot one. Raw by the pound.
Freshly grilled fillings wrapped in warm bread — a full meal in one hand.

Charred minced-meat seekh kebab with onions, mint chutney and a warm roti.

The house special — double filling, our secret sauce and extra chutney.

Grilled marinated paneer with peppers and onions. Fully vegetarian.

Grilled chicken breast over fresh greens — the lighter option, no bread.

Peri peri tikka with salad and house sauce, rolled to order. Make it jumbo for $2.99 extra.
Authentic Punjabi curries made from the same fresh meat we sell in store.

Bone-in goat slow-cooked in a deep, rich Punjabi masala. Our most-ordered curry.

Home-style chicken curry in a tomato-onion base. Comfort in a container.

Tandoori chicken in a silky tomato-cream gravy. Mild, and always a safe bet.

Indo-Chinese style, tossed with peppers and green chilli. Properly spicy.

Paneer tossed in a karahi with tomato, ginger and whole spices. Thick, not creamy.

Paneer in the same silky tomato-cream gravy as our butter chicken. Mild and indulgent.

Indo-Chinese style, tossed with peppers and green chilli. Properly spicy.
Traditional slow-cooked soups — comfort food for a Calgary winter.

Clear, well-spiced chicken broth simmered from fresh bones.

Traditional goat trotter broth, slow-cooked for hours. A Punjabi winter staple.
Tikkas, kebabs, chops and whole birds cooked through in our clay tandoor. Nothing to do at home but open the box.

Bone-in leg straight from the tandoor, in your choice of our house flavours. Ask at the counter for today's selection.

A whole bird marinated overnight and roasted in the tandoor. Feeds three to four.

Spiced minced chicken pressed onto the skewer and charred over coals. Sold by the kebab.

Rib chops marinated and finished in the tandoor — smoky, tender and eaten off the bone.

Cream, cheese and cardamom on boneless chicken, cooked through in the tandoor. The mildest thing on the board.

Boneless cubes in a robust ginger-garlic masala, charred in the tandoor and ready to eat.

Our fullest-flavoured tikka — a double marination finished with butter off the skewer.

African bird's-eye chilli on boneless chicken. Genuinely hot, and worth it.

A pale, creamy Afghani marinade — yogurt, cashew and white pepper, no chilli heat.

Party wings in our signature tandoori marinade, cooked through and ready to eat.

Bright citrus and cracked black pepper on crisp wings. Our mildest wing.

Honey, garlic and a desi spice base — sticky, sweet and a little sharp. New on the board.
Amritsari and Lahori fish fry, tandoori fish tikka and salmon, cooked from the same fresh fish we sell at the counter.

The Amritsar classic — gram-flour batter with ajwain and carom, fried crisp to order.

Lahore-style batter, heavier on the chilli and the black salt. Crisp outside, soft within.

Tangy pickling spices — mustard, fennel and nigella — on fish cooked in the tandoor.

Boneless fish in our signature tandoori marinade, char-finished over coals.

Lemon, garlic and coriander — the lightest fish on the board.

Atlantic salmon in tandoori spice, cooked through in the tandoor. Our premium fish.

New on the board. Ask at the counter — the name and the description are being confirmed.

New on the board. Ask at the counter — the name and the description are being confirmed.
Paneer on the skewer, tandoori and chilli momos and malai soya chaap — everything here is vegetarian.

Paneer in a cream-and-cardamom marinade, grilled on the skewer.

Eight vegetable momos tossed in tandoori masala and finished over the coals.

Eight vegetable momos in an Indo-Chinese chilli sauce with peppers and onion. Properly hot.

Thick paneer slabs in our signature tandoori marinade, charred at the edges.

Soya chaap in a rich malai marinade — the vegetarian answer to a seekh kebab. New on the board.
Our platters and combo boxes — tandoori and curry with naan, rice, salad and chutney included.

Tandoori leg, malai tikka, punjabi tikka and a chicken seekh kebab, with chutney and salad.

Butter chicken or goat curry with butter naan, rice, salad and chutney. Say which curry at the counter.

Chicken keema naan with goat curry, chutney and salad.
Plain, butter and garlic naan, plus our stuffed chicken keema naan — baked to order, never reheated.

Soft tandoor naan, straight off the wall of the oven.

Plain naan brushed with butter as it comes out. The one to order with a curry.

Fresh garlic and coriander pressed into the dough before it goes in the tandoor.

Naan stuffed with spiced minced chicken. A meal on its own, and the base of our Keema Naan Combo.
Cold drinks from the fridge and tubs of the mint chutney we make fresh every morning. Ready to grab.

Chilled cans from the fridge — cola, lemon-lime, ginger and more.

A large bottle to share with a platter. New at the counter.

A tub of our house mint chutney, made fresh daily.

The large tub of house mint chutney — enough for a family platter.
Temporarily unavailable. Check back soon or ask at the counter about restock times.

Bone-in whole legs with the thigh attached. Juicy, forgiving on the grill and ideal for curries.

A full bird, cleaned and cut to your preference — whole, halved or curry cut at no extra charge.

Trimmed skinless breast fillets. Lean, high in protein and ready for the pan or the tandoor.

Deboned thigh meat — richer and more tender than breast, and the cut we recommend for tikka.

Freshly minced daily. Perfect for keema, koftas and seekh kebabs.

Meaty bone-in drumsticks — a family favourite for the barbecue.

Raw party wings, split and ready to season however you like.

Cleaned fresh liver — iron-rich and ready for a quick, spicy fry.

Trimmed and cleaned gizzards for traditional slow-cooked dishes.

Whole sides and steaks, cut and pin-boned to order. Never frozen.

Mild, boneless white fillets that take on spice beautifully.

Whole snapper, scaled and gutted — excellent scored and fried whole.
Note on pricing: raw meat, fish and the tandoori platters are priced per pound; wraps, curries, momos and breads are priced per item; soups are by the bowl and paneer off the skewer is by the stick. Every price on this page states its unit. Prices are subject to change and market availability — please confirm at the counter or when ordering by phone.
Call ahead for pickup and custom cuts, drop by the shop, or get it delivered through your preferred app.
235 Red Embers Way Northeast, Calgary. Open Daily · 10:00 AM – 10:00 PM.
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