Sweeter than Broccoli with a peppery edge. Eat stem and all. Stir fry or blanch in hot water followed by a soak in cold water to retain the colour.
Gailon is best served blanched or stir fried and topped with a mixture of oyster sauce, sugar and fried garlic or shallots.
Rs. 210.00Komatsuna or Japanese Spinach Mustard is one of our new introductions. It is a leaf vegetable, used stir-fried, pickled, boiled, added to soups or used fresh in salads. They can be harvested at any stage and prepared like spinach in the early stages and more like cabbage as they mature. The flavor of komatsuna is somewhere between that of a mild mustard and cabbage combination. The young tender leaves can be mixed with other greens for salads or use more mature leaves in stir fries.
Rs. 90.00Krachai is not just any rhizome, but a very specific kind with its own distinctive piquant flavor and tangy fragrance that cannot be mistaken with other members of the ginger family to which it belongs. Known also as "lesser ginger", "lesser galangal" and "Chinese key," this root is comprised of a cluster of long, slender, orangish brown fingers joined to an insignificant, knobby ginger-like rhizome. It has an exuberant, aromatic quality. The fingers are cut into fine slivers and tossed along with other fragrant herbs into hot-and-spicy seafood stir-fries, curries and soups.
Rs. 180.00This leafy green Chinese vegetable belongs to the cabbage family (though tastes nothing like cabbage!). It has long green, slightly ribbed leaf stalks and soft oval green leaves. The leaves and stems are best suited to brief stir-frying or steaming to retain their mild flavour.
Upright, spoon-shaped, reddish purple leaves with bright green stalks. Tasty and tender. Sauté for stir-fry, or add to salads
Pak choi has sweet, mustard-like, mild flavor and crunchy texture.
A packet of typical Thai ingredients for your favourite thai dish.
Thai brinjal, thai bird chilly, thai sweet basil, thai galangal, kaffir lime leaves and lemon grass are in the pack.