Rs. 110.00
Alfalfa sprouts: The simple superfood. Mild flavor, a crunchy texture, nutty flavor and big time nutrition.
While Mung bean sprouts are the most commonly used sprouts in India, Alfalfa is historically the most widely used sprouts in the United States.
Its eaten piled high on sandwiches, sizzling in stir-fries, added in heaps to salads or in smoothies. They have a mild flavor, crunchy texture and a true taste experience.
The taste of crunchy fresh sprouts can get addictive and sprouting seeds and beans greatly increases their nutrient quality, and makes them easier for us to digest.
Keep alfalfa sprouts refrigerated; spray with a water mister to keep them crunchy.
Not Available at present - Rs. 280.00
The Alstromerias will arrive in tight buds and gradually open to their full glory.
Available mainly in pink. Sometimes comes in yellow or white as well.
2 bundles wll make a nice full arrangement.
Not Available at present - Rs. 250.00
Bright fuchsia-red leaves and a flavour that is reminiscent to a beet. An excellent way to add colour to a salad.
Rs. 300.00
Kale is a nutritional superfood with a mild earthy peppery flavour. Tastes best steamed, sauteed or pureed for soup.
Not Available at present - Rs. 390.00
Twice as creamy. Smooth, buttery, mildly nutty flavour. Best in salads, sandwiches and dips like guacamole.
Our Premium Avocados are from cultivars that have twice the oil content to the wild seed-grown Ooty and Kodi Avocados that are commonly available in the market. So its a much more satisfying eat than the watery tasteless stuff that you've normally eaten.
Not Available at present - Rs. 100.00
These are scallions with hollow leaves. They have a mild, sweet taste and are prized by chefs for their freshness. Harvested young for their peak flavour. An important element for stir-fries.
Rs. 290.00
Baby Green zucchini blossoms are fragile, yet as long as they are attached to the fruit of the plant, the fruit will extend the blossom's shelf-life. The tissue paper thin blossoms are faintly fuzzed, light weight and once mature their broad and pointed flower petals will close inward.
Not Available at present - Rs. 120.00
Fresh Bamboo shoot is delicious in any stir-fry but please note that it cannot be eaten raw - it can be toxic.
Peel the skin, cut and soak, then boil it for half an hour to remove any bitterness. Brine it or slice and use in stir-fries.
You can add vinegar and/or sliced red chillies while boiling it. It is used a lot in Chinese cuisine as well as in North Eastern cooking and also in Konkani cooking.
Seasonal: Available June-September
Not Available at present - Rs. 530.00
Harvested when young and tender and brined for convenience. A staple of Chinese cuisine, bamboo shoots are best cut into slices and added to stir fries with other vegetables.
Drain from the brine wash under fresh water and then cut and add them to your stir fries, stews or soups.
Taste better after cooking as they loose their slight bitter raw taste and are appreciated for their bite and slight sweet flavour.
Rs. 50.00
Also called Sweet Basil, it is an essential herb in Mediterranean cooking. Basil is used in tomato sauce, pesto, or vinegars, but it also can be sprinkled over salads and sliced tomatoes, either whole or chopped. Strong and aromatic when raw,its taste sweetens when cooked.
Rs. 200.00
Black Cherry has a deep, rich, satisfying tomato flavour. Combined with red and yellow tomatoes, it makes a dramatic contrast in a salad.
A cocktail tomato, its a unique, dark tomato, exceptionally high in anthocyanins. Anthocyanins are powerful antioxidants. It develops a dark purple pigment in its skin where exposed to direct sunlight. Green when unripe, purple-red when ripe, the 50 grams, cocktail-sized tomatoes have good flavor with 'plummy' overtones.
Not Available at present - Rs. 450.00
Compared to the common red Tomato, Boston tomato is low in acidity and much sweeter.
Rs. 400.00
These small green orbs are members of the cabbage family with the same ability to be enjoyed raw in salads or slaws or turned into tender, caramelized nuggets of goodness when cooked. But before you get to cooking them, you need to prep them.
Rs. 160.00
The true scallion. Not a spring onion which is what most cooks in India commonly use when the recipe requires scallions. Milder in taste. Also called bunching onions in some parts of the world.
Bunching onions are a scallion and never form a bulb and have hollow leaves. The leaves are prized when cooking unlike the more difficult leaves of the spring onion. Other names for Bunching Onion are Welsh Onion and Long Green Onion.
Both the white and the green parts are used in recipes and eaten both raw and cooked. These fresh young onions are identified by their slender shape and mild flavor. The white stalk has the same sharp, onion taste though with less bite, while the dark green leaves have a fresher, grassy milder flavor.
A popular ingredient in Asian cuisine, especially in East and Southeast Asia. It is particularly important in China, Japan, and Korea, even more than the bulb onion so common elsewhere. In the West, bunching onion is primarily used as a scallion or salad onion.
Scallions are mild enough that both the whites and the greens can be eaten raw, as in scallion salad, a popular side dish for Korean barbecue, or as a crunchy garnish for soups, and chili, and potato puree. Raw scallion whites and greens can be pickled whole or fermented in kimchi. Whole scallions are delicious grilled or roasted—the leaves become charred and the the whites tender and sweet.
Many stir-fry recipes call for separating the whites and the greens. This method mellows out the sharp flavor of the bulb, while allowing the raw greens to stay fresh as a garnish. An added bonus? The scallion whites are usually the first ingredient in the wok, infusing the cooking oil with their aromatics and flavoring the rest of the stir-fry.
Rs. 100.00
The most popular mushroom has found its way in all cuisine. Largely composed of water and shrink noticeably during cooking. Best cooked in butter or a good oil. Fry over a moderately high heat so that as they shrink the water evaporates and they don't stew in their own juices. For the same reason do not fry too many at once in the same pan.
Rs. 140.00
A special variety more tender and sweet than regular carrots. All taste no core. Use whole for maximum appeal.
Rs. 250.00
Celeriac, also called turnip-rooted celery or knob celery, is a variety of celery cultivated for its edible roots. It is sometimes called celery root. Beautiful in soup, sliced into salads or as a mash after roasting. Try it in big-flavoured, slow-cook dishes, or in its classic form, and as they do in France, as a remoulade.
Rs. 200.00
Enjoy celery raw. Both the stalks and the leaves are edible. Remove the stringy parts if you find that the stalks are too tough.
