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
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.
Not Available at present - Rs. 190.00Komatsuna 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.
Not Available at present - 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.
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.