Rs. 760.00
Native to the Mediterranean, Thyme is indispensable in the kitchen, especially in french cuisine. This all purpose herb is widely used for its aromatic properties.
Place Pot in sunny or bright place.
Water the plant every alternate day with half a cup(125ml)of water.Do not over water.
Harvest often to encourage growth.
Trim dead braches periodically.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 220.00
Unique, dark tomato, exceptionally high in anthocyanins. This slow maturing tomato has deep flavor and tastes great in salads or as a garnish for a main course.
Rs. 320.00
Slightly bitter and perfectly crunchy, this leafy vegetable deserves your attention. Although it looks like a small red cabbage, radicchio belongs to the chicory family. This small, vivid veggie packs a punch of flavor, with a chewy texture and slightly bitter taste. The deep red color of radicchio adds much to any dish it is used in.
Radicchio can be thinly chopped and eaten raw in salads, grilled in wedges, or cooked in warm dishes like soups, risotto, and pasta. It can also be diced and added onto pizza. Using radicchio with sweet or acidic ingredients can reduce or complement its bitter flavor.
The bright magenta with white ribs vegetable is also a welcome addition to crunchy slaws. Roasted or grilled wedges are a tasty side dish on their own or can be added to other dishes like pasta, risotto, or pizza. Cooked radicchio is particularly delicious in omelets or other egg dishes.
The bitter compounds in Radicchio are water soluble, you can tone down the bitterness by soaking the finely cut leaves in water for at least 30 minutes. That said, we like the sharpness give it just a quick rinse to preserve its bite before incorporating it into recipes. We find that radicchio’s bitterness helps balance flavors, particularly in salads that contain rich ingredients, such as cheese or nuts, or sweet components like fruit.
Radicchio is popular in Italy, and when grilled, the purple leaves become lightly crisp and smoky-tasting. To keep the radicchio from falling apart on the grill, we cut it through the core into thick wedges. While we wanted char on our radicchio leaves, we didn't want to burn them; brushing them with a liberal amount of olive oil added flavor and richness and prevented burning.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 160.00
Long red radish is always sweet to eat. Crisp, crunchy, peppery and translucent white flesh. Remarkably sweet, delicious taste. Basically much milder than the white radishes that we normally eat in India.
Since its grown at 5600 feet at our Trikaya's Ooty farms, where the summer temperatures are like Pune's winter temperatures, we're able to grow this year round with none of the overstrong taste that comes when its grown in the plains.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 200.00
Radish microgreens are a nutrient powerhouse, boasting high levels of vitamins C, copper, and folate. They're rich in antioxidants, promoting cellular repair, and essential minerals like calcium and iron. Their distinct peppery flavor adds a unique touch to meals, making them versatile to any diet.
Not Available at present - Rs. 200.00
The red round Radish is not as pungent or bitter as the white slender and tapering ones. It is used in salads.
Rs. 250.00
Microgreens added to enhance the flavour.
A 125 grams mix of five lettuces - Iceberg, red Lollo Rosso, green Romaine, Simpson, red Romaine with added Red Cabbage and cherry Tomatoes.
Now enjoy the convenience of pre-washed and ready-to-eat salad greens. Cleaned and sanitized for you to eat your salads safely. Our modern, hi-tech factory is built to the highest international standards. Keep chilled at 2-4 degrees centigrade at all times until serving.
Every punnet includes two forks and a 30 ml pouch of our salad dressing containing sunflower oil, vinegar, black pepper, mustard powder, sugar and salt.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 250.00
Baby Spinach leaves added to enhance the flavour.
A 125 grams mix of five lettuces - Iceberg, red Lollo Rosso, green Romaine, Simpson, red Romaine with added Red Cabbage and cherry Tomatoes.
Now enjoy the convenience of pre-washed and ready-to-eat salad greens. Cleaned and sanitized for you to eat your salads safely. Our modern, hi-tech factory is built to the highest international standards. Keep chilled at 2-4 degrees centigrade at all times until serving.
Every punnet includes two forks and a 30 ml pouch of our salad dressing containing sunflower oil, vinegar, black pepper, mustard powder, sugar and salt.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 110.00
Smaller individual sized pack.
A 65 grams mix of lettuces - Iceberg, red Lollo Rosso, green Romaine, Simpson, red Romaine with added Red Cabbage and cherry Tomatoes.
Now enjoy the convenience of pre-washed and ready-to-eat salad greens. Cleaned and sanitized for you to eat your salads safely. Our modern, hi-tech factory is built to the highest international standards. Keep chilled at 2-4 degrees centigrade at all times until serving.
Every punnet includes one fork and a 20 ml pouch of our salad dressing containing sunflower oil, vinegar, black pepper, mustard powder, sugar and salt.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 250.00
Roquette/Arugula added to enhance the flavour.
A 125 grams mix of five lettuces - Iceberg, red Lollo Rosso, green Romaine, Simpson, red Romaine with added Red Cabbage and cherry Tomatoes.
Now enjoy the convenience of pre-washed and ready-to-eat salad greens. Cleaned and sanitized for you to eat your salads safely. Our modern, hi-tech factory is built to the highest international standards. Keep chilled at 2-4 degrees centigrade at all times until serving.
Every punnet includes two forks and a 30 ml pouch of our salad dressing containing sunflower oil, vinegar, black pepper, mustard powder, sugar and salt.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 230.00
A 125 grams mix of lettuces - Iceberg, red Lollo Rosso, green Romaine, Simpson, red Romaine with added Red Cabbage and cherry Tomatoes.
Now enjoy the convenience of pre-washed and ready-to-eat salad greens. Cleaned and sanitized for you to eat your salads safely. Our modern, hi-tech factory is built to the highest international standards. Keep chilled at 2-4 degrees centigrade at all times until serving.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 250.00
Our six lettuce mix of lollo rosso, green romaine, red romaine, red oakleaf and simpson with pomegranate, raisins, red cabbage, cherry tomatoes, sesame seeds, baby spinach and assorted microgreens is washed purified drinking water, 3 times and chilled to 4 degrees Centigrade.
Dressing 20ml: Safflower oil, salt, pepper, honey & vinegar
Rs. 110.00
Red Cabbage has smooth, firm leaves and the deep purple colour of red cabbage is perhaps the most striking.
The secret to cooking perfect red cabbage is adding a little vinegar to the water – this will preserve the deep purple colour of the leaves, preventing them from running and loosing colour. If you're worried about offending anyone with its odor, boiling it for a couple of minutes in salted water should remove some of its pungency.
Red cabbages are easy to prepare. Strip off the outer leaves, wash, then slice into quarters, cut out the hard central core on each, then chop or shred.
Red cabbage's firm texture makes it ideal for slaws and salads, where it won’t wilt under a hearty dressing. But as with all cabbages, red cabbage can be braised, pickled, steamed, stir-fired, stuffed, or made into sauerkraut.
It can be served raw, just make sure you slice it very finely. They add colour and crunch to salads. And you also lock in nutrients by eating your cabbage uncooked in salads.
Red cabbage can stand up to a whole host of flavours from soy sauce in an Asian salad to heady spices such as cinnamon, nutmeg, cloves and allspice. Onions, sweet apples and raisins also bring out the best in this earthy vegetable.
Red cabbage can also be boiled. To preserve the crunch, cook in salted boiling water with a teaspoon of vinegar for 5 minutes unless a softer consistency is desired in which case cook for a little longer.
Red cabbage is healthy, thrifty and robust, so why it remains such an underrated ingredient is beyond us. Part of the problem may be that the tightly-packed sphere yields so many layers it’s sometimes hard to know how to use up a whole one. A head of red cabbage goes a long way.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 250.00
Rhubarb stems are an English classic with its beautiful rosy colour and crisp texture. Steam lightly, bake, stew or poach in sugar syrup. It is perfect in trifle, cake or cooked with peas. Pairs best with strawberries or oranges. Unique tart flavour. Or simply puree for a tart savoury sauce.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Not Available at present - Rs. 220.00
The Roma tomato or Roma is a plum tomato popularly used both for canning and producing tomato paste because of its slender and firm nature. Commonly found in supermarkets in some countries, Roma tomatoes are also known as Italian tomatoes or Italian plum tomatoes.
Not Available at present - Rs. 550.00
Also known as Romanesco Broccoli. Its unusually shaped florets make it a conversation piece at the table. Its perfect geometric patterns on each floret, as unique as snowflakes, may be just too beautiful to eat. Romanesco appears to be part psychedelic broccoli, part alien life form.
It has a slightly nutty flavor when cooked. Closer to a cauliflower mixed with chestnuts, it is less bitter than its broccoli brothers. It tastes fantastic, especially roasted.
Romanesco comes from Lazio, Italy, the region of Rome.
In Rome, they call this veggie
Broccolo Romano (or Roman Broccoli).
Not Available at present - Rs. 170.00
With Roquette microgreens, you get all the health benefits of cruciferous vegetables in a very concentrated form! Indeed, studies have shown that microgreens generally contain anywhere from 4 to 40 times the nutrients of their mature counterparts.
They provide lots of calcium – important for bone and tooth health – plus folate, carotenoids, and a host of vitamins and minerals, including iron, potassium, vitamin C, and manganese.
Arugula microgreens are also rich in phytochemicals that play an important role in cancer prevention and are lower in oxalates than many other leafy greens.
Rs. 150.00
Wild arugula has slightly thinner, darker, more sharply fluted leaves and an edgier flavor than regular arugula. The leaves are very deeply cut on this wild version. Most chefs suggest eating wild arugula raw or just wilted to truly appreciate its flavor.
Not Available at present - Rs. 180.00
Arugula is an aromatic, peppery-flavored salad green that is typical of Italian cuisine. Its unique flavor can be used in either cold or hot recipes. Also known as rocket, roquette, rugula and rucola, its peppery essence and mustard quality gives it a strong, spicy complex flavour that distinguishes arugula from other herbs and leafy greens.
Zesty accent in salads. Tender rounded leaves inject peppery pizzazz to mixed salads. Can also be enjoyed as a salad soloist, simply accompanied by a vinaigrette dressing.
Larger arugula leaves have a more mature flavor and thicker texture than their baby versions. Delicious topping on a homemade pizza, either raw or cooked, can also be added to soup, stew, salad, and sandwiches, to give a peppery and mildly spicy flavor.
In Italy Arugula is used in soups, but cooked it looses some of its flavor and tends to get mushy.
Arugula in salads, a snack or cut up with fresh tomatoes and mozzarella cheese and basil with balsamic dressing. Yummy! Add arugula chopped fine to a grilled cheese sandwich and it will take it to a whole new level.
Add arugula to hot pizza and serve when wilted. Toss arugula with shaved Parmesan and lemon vinaigrette for peppery salad. Stir whole leaves into red lentil soup at the end of cooking and serve when they have just wilted. Puree arugula, pine nuts, a little garlic, Parmesan cheese, olive oil, salt and pepper and you have arugula pesto.
With its peppery and slightly bitter flavor, arugula is a terrific green to throw into an otherwise boring salad.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 50.00
The Italian are particularly fond this pungent herb and often use it to flavour meats, stews, soups and home-made sauces
Place Pot in sunny or bright place
Water the plant every alternate day with half a cup(125ml)of water.Do not over water.
Harvest often to encourage growth.
Trim dead branches periodically.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Not Available at present - Rs. 310.00
Round carrots provide a nuttier flavor than traditional carrots, with herbal notes. This carrot is round like a turnip, a globe that's a lovely orange both inside and out, with a firm and crunchy texture. These small farm-fresh carrots are especially popular in France and are superb when lightly steamed.
