Rs. 170.00
Nutty, sweet, creamy and crunchy, Jerusalem artichokes, or Sunchokes, are delicious tubers that act quite similarly to potatoes when cooked.
Slice, grate or chop for salads. Boil steam, roast (Like potatoes) or use in gratin. Saute or deep-fry as chips or crisps, or dipped in batter and fried, puree for soups.
They do not need peeling, just scrub them clean. But if you should you wish to peel them, a teaspoon works better than a knife. After peeling, drop them into acidulated water (cold water with a squeeze of lemon juice or a dash of white wine vinegar) until you're ready to use them because the flesh discolours quickly. Because they are so knobbly, it's easier to peel artichokes after boiling.
Unlike potatoes, Jerusalem artichokes can be eaten raw. Grated or thinly sliced, they add a bit of crunch and texture to a raw green salad, much like jicama.
Keep an eye on them while cooking as they can turn to mush quite quickly.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 150.00
Leeks have a distinct flavour. They are excellent cooked braised in cream and served by themselves or simmered in butter as an accompanying vegetable. Leeks are wonderful in soups and broths, and have rightly earned the title "king of the soup onions" Coack-a-leekie and creme vichyssoise are two classic soups. Unlike onions, leeks should not be allowed to brown as they become tough and bitter.Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 170.00
Meyer lemon fruit is rounder than other lemons, and has a sweeter, more floral and less acidic flavor. Compared to other lemons it also a thinner and smoother skin, and a higher volume of juice. Its aromatic, slightly sweet quality brightens desserts, sauces, salads and roasts. In fact, Meyers may be substituted for regular lemons whenever you want a burst of lemon flavor without the strong acidic bite.
Rs. 170.00
Meyer lemon fruit is rounder than other lemons, and has a sweeter, more floral and less acidic flavor. Compared to other lemons it also a thinner and smoother skin, and a higher volume of juice. Its aromatic, slightly sweet quality brightens desserts, sauces, salads and roasts. In fact, Meyers may be substituted for regular lemons whenever you want a burst of lemon flavor without the strong acidic bite.
Rs. 50.00
Nasturtium leaves are tender with a slightly sweet, green, tangy, and peppery taste.
Nasturtium leaves are best suited for raw preparations and add a spicy or peppery flavor to dishes. They can be chopped and shredded into salads, used as the base for pesto, or chopped and combined with softened cheeses for spreads. The leaves can also be used as garnish atop savory muffins, mixed with chives in potato salads and omelets, and stuffed with rice and herbs for a take on Greek dolmas. Nasturtium leaves and blossoms can be added to a vinegar solution with a clove of garlic and left for four to five weeks to create a hot, pungent vinegar for salad dressings. They are also commonly boiled and used in tea. Nasturtium leaves pair well with aromatics such as garlic, chives, and onions, pine nuts, Dijon, dill, parsley, tarragon, capers, lemons, beets, microgreens, spinach, potatoes, and parmesan cheese. Nasturtium leaves will keep up to five days when stored fresh in a sealed plastic bag in the refrigerator.
Rs. 240.00
Parsnips require cold weather to convert their starches into sugar and develop their appealingly sweet flavor, that's why we grow this delicious vegetable at our Ooty farms which are at 5500 feet.
Some enjoy them raw on a vegetable tray with dip. Parsnips are lovely roasted or in a soup, stew, curry or as crisps. Peel them and slice them the long way and fry them in butter. Or peel and boil until almost done, then transfer to baking dish and cover with brown sugar and butter and bake until completely done.
The parsnip is a root vegetable closely related to the carrot and parsley.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Not Available at present - Rs. 280.00
There are almost 2000 – 3000 different cultivars grown across the world today. However, there are 6-7 different varieties found by us to serve you best out of it. Mixed Peppers used in world cuisine as spices and sauces. Hot Mixed Peppers are species are native to the Americas, where they have been cultivated for thousands of years. Peppers are cultivated worldwide and used in many cuisines like Chinese , Thai , Indian and Asian etc
Rs. 290.00
The bell pepper is a cultivar group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colours, including red, yellow, orange, green, white, and purple.
Not Available at present - Rs. 270.00
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. 140.00
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. 170.00
The red round Radish is not as pungent or bitter as the white slender and tapering ones. It is used in salads.
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. 210.00
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. 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. 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.
Rs. 200.00
Seedless Lime are also known as Bearss Lime and Persian Lime.
The advantages of this lime compared to the common Indian lime that we are familiar with are the larger fruit size and substantially more juice, absence of seeds and longer fruit shelf life.
They are less acidic and more floral than the common Indian lime and do not have the bitter undertone that the Indian nimbu tend to have.
Not Available at present - Rs. 290.00
Snow Peas look like flatter versions of our normal shelling peas, but through breeding, the outer skin is also fully edible.
