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There is no simpler way to put this: We love food. We love eating food. We just love thinking about food. We love food of all flavors, colors, textures and varieties. There's something special that happens to food, when you blend them with the right ingredients. We, at ADF try our best to infuse the right ingredients to make our products delectable.

It is with this thought that we embarked on a culinary journey to chronicle a world of authentic foods. Pickles seasoned with spices, Ready-to-Eat meals, Chutneys, Garlicky-gingery Pastes, Sauces made of freshly ripe tomatoes marinated in finely chopped onions and herbs; is what constitutes our world.

When we look back to the year 1932, we see a year filled with hopes, dreams and possibilities. We see the humble beginning of a small retail store by the name - American Dry Fruits. With the passage of time, this retail outlet evolved and is now globally known as ADF Foods Limited.

Today, ADF houses an array of traditional ethnic Indian, spicy Mexican and exotic Mediterranean foods. Our frozen foods, salted, sweet & savory pickles or the wide variety of Pizza & Pasta sauces is relished in all diversified parts of the world.

Our extensive food family that spans from Ashoka, Soul, PJ’s, Nates, Camel, Aeroplane to Truly Indian has been catering to the native and the international palate from the very beginning. It’s not just Asia & the Middle East but also the islands of Great Britain to the coast of Australia, from the land of the kiwis to the United States of America that we connect on a gastronomic level.


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Chicken Mango Dolly

By: Kalyan Karmakar - Food Blogger, Critic and Writer

Main ingredients
2 Tbsp

Mango Pickle

½ Tbsp

Mustard Seeds

2 Tbsp

Curry Leaves

½ Tbsp

Udad Daal

2 Tbsp

Green Chillies

½ Pcs


1 Tbsp

Chopped Garlic

1 Tbsp

Soul ginger garlic paste

250 Gms

Chicken Cubes

  • Pre-cook - marinate the chicken in 1 teaspoon of garlic/ ginger paste
  • Add ½ a teaspoon of the oil from the pickle on a pan and turn on the heat
  • Once the oil is hot add mustard seeds, curry leaves, udad daal and green chillies – spices typically used in South Indian cooking
  • Once this cooks add 2 tablespoons of the pickle which forms the flavour base. There is no need to add further salt. Stir and let it cook for 30 seconds
  • Add the onions and stir
  • Add 250 g boneless chicken cut into cubes. Boneless chicken cooks faster. Try to use leg pieces as they are more succulent. They say the breast pieces are more healthy though
  • Stir for about 5 to 7 minutes on high heat. The chicken will lose its translucence.
  • The dish is done