About Us
- Jude's Foods
is in the business of enhancing culinary experiences. Over three generations, the brand has given gourmets, families and individuals that extra edge to their cooking. While the business is presently being run by Rowena Pinto, its legacy has been past down three generations – from her grandmother and through her mother. What began decades ago at a local level in Mumbai's Queen of the Suburbs, Bandra, was expanded by the second-generation enterprise of Rowena's mother Rose, into a formal licensed food products business. - Rowena has, herself, now taken this equity to a national scale, with visions of making it a global brand. The product base is being strategically expanded beyond traditional Goan and East Indian cuisine, to appeal to a wider audience.
Our Promise
Jude's Promise:
Being a perfectionist, and scrupulous about customer satisfaction, Rowena takes a personal interest in the smallest details. Every spice blend and pickle is prepared without the slightest deviation from the recipes passed down by her grandmother and mother.
Jude's Foods promises consumers consistency in taste and texture across batches and time; while maintaining the highest standards of hygiene. Every product you buy is of the finest quality. In the rare event of anything falling short of your expectations, please write to us with the issue.
Being a perfectionist, and scrupulous about customer satisfaction, Rowena takes a personal interest in the smallest details. Every spice blend and pickle is prepared without the slightest deviation from the recipes passed down by her grandmother and mother.
Jude's Foods promises consumers consistency in taste and texture across batches and time; while maintaining the highest standards of hygiene. Every product you buy is of the finest quality. In the rare event of anything falling short of your expectations, please write to us with the issue.
Our Products
Jude's Foods
offers food lovers a range of meal flavourings and accessories under three categories – ready-to-use masalas, dry fish and pickles.
Products that blend perfectly with traditional Goan, Konkani and even Parsi cuisine.
They especially bring out the finer notes of Goan preparations accentuated by a distinctive Portuguese influence.
offers food lovers a range of meal flavourings and accessories under three categories – ready-to-use masalas, dry fish and pickles.
Products that blend perfectly with traditional Goan, Konkani and even Parsi cuisine.
They especially bring out the finer notes of Goan preparations accentuated by a distinctive Portuguese influence.
Vindaloo Masala
Vindaloo is a popular Goan concoction, which has since been 'exported' to the rest of the world. Its hot, spicy flavour is best extracted in meat preparations, but it can also be used with fish and even vegetable dishes like mushroom. Jude's Vindaloo Paste gets it strong spicy body from a profusion of red chillies carefully calibrated with garlic and vinegar.
Vindaloo is a popular Goan concoction, which has since been 'exported' to the rest of the world. Its hot, spicy flavour is best extracted in meat preparations, but it can also be used with fish and even vegetable dishes like mushroom. Jude's Vindaloo Paste gets it strong spicy body from a profusion of red chillies carefully calibrated with garlic and vinegar.
Recheiado Masala
Recheiado (pronounced Rey-shad), simply means 'stuffed' in Portuguese. Every Goan household has their own bag of tricks in conjuring this preparation, but primarily, the cleaned fish is slit laterally along its side and the Recheiado masala stuffed into its body cavity, as well as smeared over the outer surface. The strong aromatic flavour of the fiery-red Jude's Recheiado Masala comes from its spicy components – Kashmiri red chillies, garlic, cumin, peppercorns and tamarind which are ground into a smooth but thick paste using vinegar. It is ideal for marinating, stuffing and frying any kind of seafood.
Recheiado (pronounced Rey-shad), simply means 'stuffed' in Portuguese. Every Goan household has their own bag of tricks in conjuring this preparation, but primarily, the cleaned fish is slit laterally along its side and the Recheiado masala stuffed into its body cavity, as well as smeared over the outer surface. The strong aromatic flavour of the fiery-red Jude's Recheiado Masala comes from its spicy components – Kashmiri red chillies, garlic, cumin, peppercorns and tamarind which are ground into a smooth but thick paste using vinegar. It is ideal for marinating, stuffing and frying any kind of seafood.
Cafreal Masala
Cafreal is another delightfully spiced preparation that is a Goan tradition, but has its roots in Portuguese colonies of Africa. The base notes of this masala are contributed by onion, ginger, garlic, chilli, pepper, cinnamon, and fresh coriander leaves. While its tangy, spicy flavour is best realized with chicken dishes, Cafreal can also be used in fish and paneer preparations.
Cafreal is another delightfully spiced preparation that is a Goan tradition, but has its roots in Portuguese colonies of Africa. The base notes of this masala are contributed by onion, ginger, garlic, chilli, pepper, cinnamon, and fresh coriander leaves. While its tangy, spicy flavour is best realized with chicken dishes, Cafreal can also be used in fish and paneer preparations.
East Indian Fish Masala
The East Indian community harbours
its own secrets when it comes to fish preparations.
The typical tangy, spicy masala
can be used to make fish curry or fish fry.
The East Indian community harbours
its own secrets when it comes to fish preparations.
The typical tangy, spicy masala
can be used to make fish curry or fish fry.
East Indian Bottle Masala
Traditional East Indian cuisine
has a distinctive charm of its own.
Much of it comes from the quintessential
East Indian Bottle Masala –
perhaps the most important ingredient in
East Indian dishes.
This special blend of spices lends strong body
and flavour to meat and fish.
Traditional East Indian cuisine
has a distinctive charm of its own.
Much of it comes from the quintessential
East Indian Bottle Masala –
perhaps the most important ingredient in
East Indian dishes.
This special blend of spices lends strong body
and flavour to meat and fish.
Sorpotel Masala
Like much of Goan cooking, Sorpotel originated
in Portugal, but today is intricately associated
with Goan – and to lesser extent Mangalorean
and Konkan – cuisine. A version is popular
in distant Brazil as well. Vinegar and spices
are the main components of Sorpotel.
A Sorpotel meat dish is best enjoyed
with traditional sanna.
Like much of Goan cooking, Sorpotel originated
in Portugal, but today is intricately associated
with Goan – and to lesser extent Mangalorean
and Konkan – cuisine. A version is popular
in distant Brazil as well. Vinegar and spices
are the main components of Sorpotel.
A Sorpotel meat dish is best enjoyed
with traditional sanna.
Xacuti Masala
(pronounced Sha-coo-ti) gets its distinct
flavour from a basket of spices such as
coriander, red chillies and garam masala.
It is a typical Goan chicken curry flavored
dish which can also be adapted for other
meats as well as fish.
(pronounced Sha-coo-ti) gets its distinct
flavour from a basket of spices such as
coriander, red chillies and garam masala.
It is a typical Goan chicken curry flavored
dish which can also be adapted for other
meats as well as fish.
Bafat Masala
Bafat is a hot, tangy masala powder
that imparts robust flavour to Goan and
Manglorean recipes. Though it is used mainly
in fish or meat preparations, it can lend
intense taste to vegetarian dishes as well.
Bafat is a hot, tangy masala powder
that imparts robust flavour to Goan and
Manglorean recipes. Though it is used mainly
in fish or meat preparations, it can lend
intense taste to vegetarian dishes as well.
Fish Curry Masala
Fish is the staple of the entire
Konkan, including Goa. Jude's Fish Curry
Powder captures the flavour of traditional
Goan fish preparations.
Fish is the staple of the entire
Konkan, including Goa. Jude's Fish Curry
Powder captures the flavour of traditional
Goan fish preparations.
Dhansak Masala
Dhansak is a popular Parsi delicacy,
with mutton as the primary base. However,
the recipe can also be used for chicken
and vegetables. It is best described as
a sweet and sour curry with lentil sauce.
Dhansak is a popular Parsi delicacy,
with mutton as the primary base. However,
the recipe can also be used for chicken
and vegetables. It is best described as
a sweet and sour curry with lentil sauce.
Chicken Curry Powder
It may be the simplest of chicken
dishes, but it is one of the most
popular. In India, a popularity that
extends from North to South, East
to West. Its preparation, therefore,
can vary drastically - from spicer
to creamier to sweeter.
It may be the simplest of chicken
dishes, but it is one of the most
popular. In India, a popularity that
extends from North to South, East
to West. Its preparation, therefore,
can vary drastically - from spicer
to creamier to sweeter.
Bombay Duck Pickle
Which coastal family can resist
the delectable taste of Bombay Duck?
Enjoy ready-to-eat bits in a hot spice mix.
Great over drinks.
Which coastal family can resist
the delectable taste of Bombay Duck?
Enjoy ready-to-eat bits in a hot spice mix.
Great over drinks.
Prawn Balchao
No Goan table is complete without
this sumptuous delicacy. This Portuguese
import, made from dried prawns,
has a taste all its own, tart yet sweet.
No Goan table is complete without
this sumptuous delicacy. This Portuguese
import, made from dried prawns,
has a taste all its own, tart yet sweet.
Chicken Pickle
The wholesomeness of chicken
is enhanced with select spices
such as mustard and pepper
for a robust experience.
The wholesomeness of chicken
is enhanced with select spices
such as mustard and pepper
for a robust experience.
Fish Pickle
Every seafood-loving person
will want to dig into this turmeric-based
chunky delight. The vinegar blends in
into perfection with the rest of the spices.
Every seafood-loving person
will want to dig into this turmeric-based
chunky delight. The vinegar blends in
into perfection with the rest of the spices.
Green Prawn Pickle
has a milder, tasty flavour, and
stands out for its rich green hue.
Don't be surprised if you find yourself
eating it as a dish in itself rather
than as an accompaniment!
has a milder, tasty flavour, and
stands out for its rich green hue.
Don't be surprised if you find yourself
eating it as a dish in itself rather
than as an accompaniment!
Prawn Pickle
Marinated in garlic and spices,
this deep red Goan pickle is a standard
on every kitchen shelf. it's unique taste
will have you coming back for more.
Marinated in garlic and spices,
this deep red Goan pickle is a standard
on every kitchen shelf. it's unique taste
will have you coming back for more.
Seerfish (Surmai) Pickle
Savour the flaky bits of Surmai,
a favourite with fish lovers,
preserved in a blend of mildly
pungent spices. Complements
every meal.
Savour the flaky bits of Surmai,
a favourite with fish lovers,
preserved in a blend of mildly
pungent spices. Complements
every meal.
Spicy Prawn Pickle
is a hotter version of the
basic Prawn Pickle, a must-eat
for those with a spicy palate.
Goes perfectly with pulaos, rice
and most Indian dishes.
is a hotter version of the
basic Prawn Pickle, a must-eat
for those with a spicy palate.
Goes perfectly with pulaos, rice
and most Indian dishes.
Tendli Pickle
Also known as little gourd,
tendli tastes great as a pickle.
This sweet and mildly spicy treat
is sure to be a hit with the whole family.
Made from hand-picked vegetables
and cooked to perfection.
Also known as little gourd,
tendli tastes great as a pickle.
This sweet and mildly spicy treat
is sure to be a hit with the whole family.
Made from hand-picked vegetables
and cooked to perfection.
Carrot Pickle
Carrot is one of nature's most
versatile vegetables. Enjoy this
universal favourite for its sweet
yet spicy taste. Spread it
on chappaties or serve it as an
accompaniment to your meal.
Carrot is one of nature's most
versatile vegetables. Enjoy this
universal favourite for its sweet
yet spicy taste. Spread it
on chappaties or serve it as an
accompaniment to your meal.
Chilli Pickle
Jude's Foods brings India's favourite
spice plant to you the way you like it
best – in a hot pickle. The unique taste
of chilli is enhanced by minimal ingredients
blended to make an unforgettable
companion to your meal.
Jude's Foods brings India's favourite
spice plant to you the way you like it
best – in a hot pickle. The unique taste
of chilli is enhanced by minimal ingredients
blended to make an unforgettable
companion to your meal.
Brinjal Pickle
Made from carefully selected aubergines,
this pickle has a sweet and tangy taste
to it, just the way you like it. Eat it as an
accompaniment or even by itself with
chappaties for a great culinary experience.
Made from carefully selected aubergines,
this pickle has a sweet and tangy taste
to it, just the way you like it. Eat it as an
accompaniment or even by itself with
chappaties for a great culinary experience.
Recipes
Cafreal Masala
Jude's Recipe
Liberally smear Judes Cafreal Masala over the chicken and allow to marinate for a few hours. Heat oil, cut onions lengthwise and fry till golden brown. Add the marinated chicken (cut into desired sizes) and some water for cooking. Allow to simmer till meat is tender and thick gravy is formed. Serve hot.
Jude's Recipe
Liberally smear Judes Cafreal Masala over the chicken and allow to marinate for a few hours. Heat oil, cut onions lengthwise and fry till golden brown. Add the marinated chicken (cut into desired sizes) and some water for cooking. Allow to simmer till meat is tender and thick gravy is formed. Serve hot.
Recipes
Vindaloo Masala
Jude's Recipe
Blend about 4 to 5 tablespoons of Jude's Vindaloo Paste into the washed and cut chicken pieces and allow to marinate for some time. Fry about 4 large onions (chopped) in a pan with a little oil, until golden brown. Add the marinated meat pieces and fry well. Add a few bay leaves and cook on slow fire until done.
Jude's Recipe
Blend about 4 to 5 tablespoons of Jude's Vindaloo Paste into the washed and cut chicken pieces and allow to marinate for some time. Fry about 4 large onions (chopped) in a pan with a little oil, until golden brown. Add the marinated meat pieces and fry well. Add a few bay leaves and cook on slow fire until done.
Recipes
Recheiado Masala
Jude's Recipe
For Fish: Slit fish laterally; liberally stuff Jude's Recheiado Masala inside the cavity and smear all over the outside as well. Marinate for some time. Fry on both sides with a little cooking oil until done.
For Prawns: Make cuts on the flesh of clean/deveined prawns. Liberally smear with Jude's Recheiado Masala and allow to marinate for a while. Fry in hot oil after dusting with flour (maida), turning over when required,
until cooked.
Jude's Recipe
For Fish: Slit fish laterally; liberally stuff Jude's Recheiado Masala inside the cavity and smear all over the outside as well. Marinate for some time. Fry on both sides with a little cooking oil until done.
For Prawns: Make cuts on the flesh of clean/deveined prawns. Liberally smear with Jude's Recheiado Masala and allow to marinate for a while. Fry in hot oil after dusting with flour (maida), turning over when required,
until cooked.
Recipes
East Indian Fish Masala
Jude's Recipe for 500g fish or prawns
Curry: Grind half a grated coconut, 6 cloves of garlic, 3 green chillies and 20g tamarind. Wash fish/prawns and sprinkle salt. Fry 1 minced onion in 2 tablespoons oil until translucent. Add ½ tomato, fry until soft. Add the ground masala, cook for about 2 minutes. Add 20g Jude's East Indian Fish Masala and fry for 2-3 minutes. Add water for desired consistency and boil on slow flame. Introduce fish/prawns; cook till done. Salt to taste.
Fish Fry: Douse the fried fish/prawns liberally in Jude's East Indian Fish Masala and sour lime juice.
Marinate for an hour and shallow-fry till done.
Jude's Recipe for 500g fish or prawns
Curry: Grind half a grated coconut, 6 cloves of garlic, 3 green chillies and 20g tamarind. Wash fish/prawns and sprinkle salt. Fry 1 minced onion in 2 tablespoons oil until translucent. Add ½ tomato, fry until soft. Add the ground masala, cook for about 2 minutes. Add 20g Jude's East Indian Fish Masala and fry for 2-3 minutes. Add water for desired consistency and boil on slow flame. Introduce fish/prawns; cook till done. Salt to taste.
Fish Fry: Douse the fried fish/prawns liberally in Jude's East Indian Fish Masala and sour lime juice.
Marinate for an hour and shallow-fry till done.
Recipes
East Indian Bottle Masala
Extract thin/thick juice from half a coconut. Slice and fry 4 medium-sized onions in oil, till golden brown. Add ginger-garlic paste and green chillies to taste. Add about 4 tablespoons of Jude's Bottle Masala, 3 sliced tomatoes and fry well. Add 1 kg meat and fry well. Cook the meat in thin coconut juice, then add thick coconut juice and tamarind juice and bring to a boil. Garnish with chopped coriander leaves. Serve with rice or sanna.
Extract thin/thick juice from half a coconut. Slice and fry 4 medium-sized onions in oil, till golden brown. Add ginger-garlic paste and green chillies to taste. Add about 4 tablespoons of Jude's Bottle Masala, 3 sliced tomatoes and fry well. Add 1 kg meat and fry well. Cook the meat in thin coconut juice, then add thick coconut juice and tamarind juice and bring to a boil. Garnish with chopped coriander leaves. Serve with rice or sanna.
Recipes
Sorpotel Masala
Dice 1 kg of meat, blend into 4 tablespoons of Jude's Sorpotel Paste and allow to marinate. Heat oil, add a few finely chopped cloves of garlic, 2-3 slit green chillies and 4 finely chopped onions. Sauté till onions are translucent. Add meat and cook till tender.
Dice 1 kg of meat, blend into 4 tablespoons of Jude's Sorpotel Paste and allow to marinate. Heat oil, add a few finely chopped cloves of garlic, 2-3 slit green chillies and 4 finely chopped onions. Sauté till onions are translucent. Add meat and cook till tender.
Recipes
Xacuti Masala
Jude's Recipe for 800gm meat or veg
Roast 1 cup grated coconut until golden brown and grind coarsely. Sauté two sliced onions until golden brown, add the grated coconut mixture and 1 tablespoon of garlic paste. Add 5 to 6 tablespoons (or as required) of Jude's Xacuti Masala and continue to cook until oil separates. Add diced meat or vegetables and sauté for some time. Add two cups of water and salt to taste. Bring to a boil and introduce 1 tablespoon tamarind pulp and pinch of grated nutmeg. Cook till done and desired consistency achieved.
Jude's Recipe for 800gm meat or veg
Roast 1 cup grated coconut until golden brown and grind coarsely. Sauté two sliced onions until golden brown, add the grated coconut mixture and 1 tablespoon of garlic paste. Add 5 to 6 tablespoons (or as required) of Jude's Xacuti Masala and continue to cook until oil separates. Add diced meat or vegetables and sauté for some time. Add two cups of water and salt to taste. Bring to a boil and introduce 1 tablespoon tamarind pulp and pinch of grated nutmeg. Cook till done and desired consistency achieved.
Recipes
Bafat Masala
Jude's Recipe for 1 kg meat
Chop 2 large onions, 6 slit green chillies and 3 garlic cloves. Mix with about 2 tablespoons of tamarind puree. Add about 3 tablespoons (or as required) of Jude's Bafat Powder. Marinate the meat for about 2 hours in above mixture. Fry marinated meat in a little oil until brown all over. Add water and cook on low fire till meat becomes tender. Add salt to taste.
Jude's Recipe for 1 kg meat
Chop 2 large onions, 6 slit green chillies and 3 garlic cloves. Mix with about 2 tablespoons of tamarind puree. Add about 3 tablespoons (or as required) of Jude's Bafat Powder. Marinate the meat for about 2 hours in above mixture. Fry marinated meat in a little oil until brown all over. Add water and cook on low fire till meat becomes tender. Add salt to taste.
Recipes
Fish Curry Masala
Jude's Recipe for 500g fish or prawns
Grind 50g Jude's Fish Curry Powder, half a grated coconut, 14 cloves of garlic and 20g tamarind. Wash the fish/prawns and apply salt. Slice 2 onions and fry in 2 tablespoons of oil until translucent. Sprinkle 2 chopped tomatoes and fry until soft. Add the ground masala and fry for about 2 minutes. Add water to achieve desired consistency and let it boil. Introduce the fish/prawns and cook till done.
Jude's Recipe for 500g fish or prawns
Grind 50g Jude's Fish Curry Powder, half a grated coconut, 14 cloves of garlic and 20g tamarind. Wash the fish/prawns and apply salt. Slice 2 onions and fry in 2 tablespoons of oil until translucent. Sprinkle 2 chopped tomatoes and fry until soft. Add the ground masala and fry for about 2 minutes. Add water to achieve desired consistency and let it boil. Introduce the fish/prawns and cook till done.
Recipes
Dhansak Masala
Veg Dhansak: 1. Take 1 cup mixed dals and peas. 2. Add 1 each of potato, carrot, brinjal and gourd. 3. Pressure cook all above, let cool and puree in a blender. 4. Sauté one sliced onion in a deep pan, add 2 tablespoons ginger-garlic paste, 1 tablespoon tamarind, 1 green chilli and fry. 5. Add 1 tablespoon Jude's Dhansak Masala and 1 chopped tomato and cook. 6. After 3 minutes add the pureed dal and vegetable and cook on slow flame till done. Add water if necessary and salt to taste.
Chicken Dhansak: Skip Step 2. In Step 1 use chicken stock to boil dal and peas. In Step 6 add 500g chicken and cook till done.
Veg Dhansak: 1. Take 1 cup mixed dals and peas. 2. Add 1 each of potato, carrot, brinjal and gourd. 3. Pressure cook all above, let cool and puree in a blender. 4. Sauté one sliced onion in a deep pan, add 2 tablespoons ginger-garlic paste, 1 tablespoon tamarind, 1 green chilli and fry. 5. Add 1 tablespoon Jude's Dhansak Masala and 1 chopped tomato and cook. 6. After 3 minutes add the pureed dal and vegetable and cook on slow flame till done. Add water if necessary and salt to taste.
Chicken Dhansak: Skip Step 2. In Step 1 use chicken stock to boil dal and peas. In Step 6 add 500g chicken and cook till done.
Recipes
Chicken Curry Powder
Take 3 heaped tablespoons of Jude's Chicken Curry Powder and grind fine with half a coconut, 2 onions, 8 flakes garlic and 1 piece ginger. Pour a little oil into a vessel and fry the masala well till the oil separates. Add 1 kg chicken (cut and washed) and salt to taste. Cook on slow flame till done. Add 2 spoons vinegar. Add hot water to bring the curry to desired consistency.
Take 3 heaped tablespoons of Jude's Chicken Curry Powder and grind fine with half a coconut, 2 onions, 8 flakes garlic and 1 piece ginger. Pour a little oil into a vessel and fry the masala well till the oil separates. Add 1 kg chicken (cut and washed) and salt to taste. Cook on slow flame till done. Add 2 spoons vinegar. Add hot water to bring the curry to desired consistency.
Contact Us
JUDE'S FOOD PRODUCTS
FACTORY:
Jude's Villa, Bhoidapada, Vasai (East), Thane 401208, Maharashtra.
CUSTOMER CARE:
+91 8655034480
WEBSITE:
www.judesfoodproducts.com
FACTORY:
Jude's Villa, Bhoidapada, Vasai (East), Thane 401208, Maharashtra.
CUSTOMER CARE:
+91 8655034480
WEBSITE:
www.judesfoodproducts.com