Fresh From the Farm

Thick, crunchy leaves with a mild, refreshing bite — great for hearty salads. It holds up to thick dressings and warm toppings, and works well in burgers and sandwiches. Store in a sealed box lined with a paper towel and use within four to five days.

Oak-leaf lettuce with a beautiful burgundy colour and tender, mild leaves. Mix it with green lettuces for colour, or serve it on its own with a light vinaigrette. Keep refrigerated in a sealed box and use within three to four days.

Delicate oak-shaped green leaves with a soft texture and clean, fresh taste. Its soft leaves suit light dressings and delicate salads. Keep refrigerated in a sealed box and use within three to four days.

Frilly, delicate leaves with a fresh, mild flavour — a premium salad base. Use it as the base of a mixed salad or as a bed for grilled vegetables. Keep refrigerated in a sealed box and use within three to four days.

Curly red-tipped lettuce with a slightly bitter, nutty edge — visually stunning. Its frilly leaves add colour and volume to salads and platters; a honey-mustard dressing balances the bitterness. Use within three to four days.

Soft, buttery leaves with a mild sweet flavour — perfect for wraps and salads. The leaves are soft and cup-shaped, so they make good lettuce wraps. Handle gently, keep refrigerated in a sealed box, and use within three days.

Crisp elongated leaves — the classic base for a great Caesar salad. Its sturdy ribs stay crunchy under creamy dressings, and halves can be grilled. Keep refrigerated and use within five days.

Ultra-crisp, cool and refreshing — the definitive crunch in any salad or burger. Shred it for tacos, burgers, wraps and sandwiches. It keeps longer than softer lettuces — up to a week in the fridge.

A curated blend of our freshest lettuces — ready to dress and eat. Rinse, spin dry and toss with your favourite dressing, or use it as the base for a grain bowl. Also available in a 250g pack. Use within three days.

Lush spinach leaves — iron-rich, versatile and perfect for cooking or smoothies. Use it in palak paneer, dal, soups and smoothies. Store unwashed in the fridge, wrapped in a paper towel, and use within three days.

Tender young spinach leaves — ideal raw in salads, sautéed or in smoothie bowls. The leaves are small and tender enough to eat without chopping. Keep refrigerated in a sealed box with a paper towel and use within three to four days.

Peppery rocket leaves that elevate any salad, pizza or pasta with bold flavour. Toss it with olive oil and lemon, pile it on pizza after baking, or stir it into warm pasta at the end. Keep refrigerated in a sealed box and use within three days.

Crisp Asian greens with juicy stalks — wonderful stir-fried or in broths. Grown hydroponically, so it needs only a quick rinse. Halve it lengthways and stir-fry, steam or add to noodle soups.

Vibrant red leaves rich in iron and antioxidants — a traditional Indian superfood. Also known as laal maath or lal saag, it cooks like spinach — stir-fried with garlic, added to dal, or made into a simple sabzi. Use within two to three days.

Hearty, nutrient-dense kale with beautiful ruffled leaves — the ultimate superfood green. Strip the leaves from the stems, then massage with olive oil and lemon for a salad, bake into crisps, or add to soups and smoothies. Use within four to five days.

Fragrant, freshly harvested coriander — essential in Indian cooking and garnishes. Use the leaves and tender stems in chutneys, garnishes and curries. Wrap in a dry paper towel and refrigerate in a sealed box to keep it fresh longer.

Fresh methi leaves — slightly bitter with a distinctive aroma, essential for Indian cooking. Use it in methi thepla, aloo methi, methi paratha or dal. Pick the leaves off the stems before cooking and use within two to three days.

Nutrient-dense microgreens — young seedlings packed with vitamins and a concentrated flavour. Scatter them raw over salads, toast, sandwiches and soups just before serving. Keep them in the fridge and use within a few days.

Bright, fresh curly parsley — the classic garnish and flavour-lifter. Chop it into tabbouleh, salsa verde, pasta and potatoes, or sprinkle over finished dishes. Stand the stems in a glass of water in the fridge to keep it fresh for a week.

Fragrant Italian basil — essential for pasta, pizza, Caprese and fresh pesto. Add it at the end of cooking, since heat dulls its flavour. Keep it at room temperature with the stems in water, away from direct sun — the fridge turns the leaves black.

Cool, refreshing mint — perfect for chutneys, drinks, desserts and raitas. Use it in pudina chutney, mojitos, lemonade, raita and biryani. Wrap in a damp paper towel and refrigerate, or stand the stems in water.

Woody, aromatic rosemary — perfect for roasted meats, potatoes and breads. Strip the needles from the woody stem and chop finely, or add whole sprigs to roasts and oils. Wrapped in a paper towel in the fridge, it keeps for up to two weeks.

Crisp celery stalks with a clean, fresh taste — great for juicing, soups and salads. Snack on it with hummus, juice it, or chop it with onion and carrot as a base for soups and sauces. Wrapped in foil in the fridge, it stays crisp for up to two weeks.

Robust, earthy oregano — a must for Italian and Mediterranean cooking. Fresh oregano is milder than dried — use it in pasta sauces, on pizza, in marinades and with roasted vegetables. Store wrapped in a damp paper towel in the fridge.

Delicate thyme sprigs with a warm, floral fragrance — ideal for roasts and sauces. Strip the tiny leaves by running your fingers down the stem, or add whole sprigs to stews and soups and remove before serving. Keeps up to two weeks in the fridge.

Velvety sage with a warm, earthy fragrance — perfect for brown butter sauces. Fry whole leaves until crisp to top pasta, gnocchi or soup, or cook with pumpkin, potatoes and chicken. Store wrapped in a dry paper towel in the fridge.

Fragrant lemongrass stalks — essential for Thai curries, soups and herbal teas. Use the pale lower part: bruise it with the back of a knife and simmer in curries, soups and tea, or slice it thinly for pastes. Keeps up to two weeks in the fridge.

Mild, sweet leeks — a versatile allium for soups, quiches and roasted dishes. Slice it lengthways and rinse between the layers, then use the white and pale green parts in soups, stir-fries and pies. Keep refrigerated for up to a week.

Fiery red bird eye chillies — a punch of heat for any dish that dares. Use them whole in tempering, sliced into stir-fries and Thai dishes, or crushed into chilli oil. Wash your hands after cutting. Refrigerate in a paper bag for up to a week.

Sweet vine-ripened cherry tomatoes — hydroponic and bursting with flavour. Eat them as a snack, halve them into salads and pasta, or roast them whole until they burst. Store at room temperature, not in the fridge, for the best flavour.

Firm, meaty plum tomatoes — perfect for sauces, roasting and salads. Fewer seeds and less juice mean thicker sauces in less time. Store at room temperature and use within a few days.

Crisp, sweet bell peppers in red and yellow — vibrant in colour and taste. Slice them raw into salads and dips, roast them for extra sweetness, or add to pasta, fajitas and stir-fries. Keep refrigerated and use within a week.

Fresh, crunchy green capsicum — a kitchen staple for stir-fries and curries. Use it in pav bhaji, chilli paneer, pulao and stir-fries. It is less sweet than red or yellow peppers. Keep refrigerated for up to a week.

Golden yellow zucchini — tender, mild and beautiful when grilled or spiralised. Cook it just like green zucchini — sauté, grill, or slice thin for salads. Keep refrigerated and use within five days.

Classic green zucchini — versatile, light and perfect for pasta, grills or bakes. Slice and grill with olive oil, grate into fritters, or cut into noodles. No need to peel. Keep refrigerated and use within five days.

Vibrant purple-red cabbage — crunchy raw in slaws or beautifully braised. Shred it raw for coleslaw and salads, or braise it with apple and vinegar. A whole head keeps for up to two weeks in the fridge.

Dense, deep-green broccoli heads — packed with vitamins and utterly versatile. Steam, stir-fry or roast the florets, and peel and slice the stalk too — it is sweet and tender. Keep refrigerated and use within four to five days.

Plump, medium-heat jalapeños — essential for salsas, nachos and pickles. Slice them into salsa and tacos, stuff and bake them as poppers, or pickle them. Remove the seeds and white ribs for less heat. Keep refrigerated for up to a week.

Tender miniature corn cobs — crunchy raw or quick to cook in stir-fries. Add it to stir-fries, Thai curries, soups and chilli baby corn, and cook for just a few minutes so it stays crunchy. Keep refrigerated and use within four days.

Slim, seedless cucumbers with a clean, refreshing crunch — no bitterness. No need to peel — slice into salads and raita, or eat whole as a snack. Keep refrigerated and use within a week.

Creamy, ripe-ready avocados — perfect for toast, guacamole and salads. If an avocado is firm, ripen it at room temperature for a day or two; once it gives slightly when pressed, move it to the fridge. Also sold by the piece.

Plump, protein-rich edamame pods — a satisfying snack or salad topper. Boil the pods in salted water for four to five minutes, then pop out the beans and eat with a pinch of salt or chilli. Shelled beans also go into salads, stir-fries and fried rice.

Crunchy, lacy lotus root — a beautiful and flavourful Asian delicacy. Peel and slice into rounds to show the pattern, and keep in water with a squeeze of lemon so it doesn't brown. Stir-fry it, add to soups, or make Kashmiri nadru. Keep refrigerated.

Tender green asparagus spears — elegant grilled, roasted or in risottos. Snap off the woody ends, then roast, grill or blanch for two to three minutes. Store upright in a little water in the fridge and use within three days.

Rare, delicate white asparagus — milder and more tender than the green variety. Peel the stalks before cooking — the skin is tougher than on green asparagus — then boil or steam until tender. Classically served with butter or hollandaise.

Fragrant, thick-skinned Italian lemons — intensely aromatic zest and bright juice. Grate the zest before cutting, then use the juice in dressings, drinks and desserts. They keep for up to two weeks in the fridge.

Fresh peeled coconut — ready to grate, press for milk or eat as a snack. Use the grated flesh in chutneys, curries and sweets, or blend it for fresh coconut milk. Refrigerate once opened and use within two days.

A curated mix of seasonal hydroponic vegetables — fresh, colourful and ready to cook. The mix changes with what is best on harvest day — good for stir-fries, pasta and soups. Keep refrigerated and use within four to five days.

Classic white button mushrooms — versatile and beloved in every cuisine. Slice them into pasta, pizza, omelettes and curries, or sauté with garlic and butter. Wipe clean rather than soaking, store in a paper bag in the fridge, and use within three to four days.

Delicate, long-stemmed enoki mushrooms — silky in soups and hot pots. Trim the base, separate the strands and cook for a minute or two in ramen, hot pot or stir-fries. Always cook enoki before eating. Keep refrigerated and use within a few days.

Cluster mushrooms with a firm texture and umami depth — stunning in Japanese dishes. Cut off the base and separate the cluster, then stir-fry, add to miso soup or toss with pasta. Shimeji taste bitter raw, so always cook them. Use within a few days.

Velvety oyster mushrooms with a delicate, subtle umami — sauté in butter. Tear them by hand along the gills rather than slicing, then pan-fry until the edges crisp. Store in a paper bag in the fridge and use within two to three days.

Fragrant green Muscat grapes with a honeyed, floral sweetness. A rare treat — lovely chilled or with cheese. Wash just before eating and keep refrigerated, unwashed, for up to a week.

Packham pears — smooth-skinned, buttery and honey-sweet when ripe. Delicious fresh or sliced into salads. Pears ripen from the neck down — when the flesh near the stem gives slightly to gentle pressure, it is ready. Ripen at room temperature, then refrigerate.

Premium New Zealand apples — sweet, crisp and perfectly balanced in flavour. Eat them fresh, slice into salads or bake into crumbles. Kept in the fridge crisper, they stay crisp for a couple of weeks.

Plump, antioxidant-rich blueberries — perfect for breakfast bowls and smoothies. Rinse just before eating, not before storing. Keep them in the fridge in their punnet and eat within about a week.

Bite-sized seedless mandarins — easy to peel, naturally sweet and refreshing. A good fruit for lunchboxes and snacking. Store in a cool place or the fridge for up to a week.

Bold, sweet Red Flame grapes with a satisfying crunch — seedless and snack-ready. Wash just before eating and keep them refrigerated, unwashed, for up to a week. Freeze a handful for a cold summer snack.

Ruby-red pomegranates bursting with juicy arils — high in antioxidants. Score the skin and break the fruit open in a bowl of water — the arils sink and the pith floats. Whole pomegranates keep for a couple of weeks in the fridge.

Tangy, refreshing grapefruit — rich in Vitamin C and perfect for juicing or breakfast. Halve and eat with a spoon, segment into salads, or juice it. Keeps a few days at room temperature or up to two weeks in the fridge.

Sweet, tropical golden kiwi with a smooth skin and honey-like flavour. The skin is thin and smooth, so you can eat it whole or scoop out the flesh with a spoon. Ripen at room temperature, then keep in the fridge.

Large, round Red Globe grapes — impressively sized, mildly sweet with a satisfying crunch. Red Globe grapes have seeds. Wash just before eating and keep refrigerated for up to a week.

Sun-dried apricots — naturally sweet, chewy and rich in fibre and iron. A wholesome snack or baking staple. Eat them as a snack, chop them into granola and cakes, or add to tagines and pulao. Store airtight in a cool, dry place.

Wholesome California almonds — medium grade, crisp and perfect for daily snacking. Eat a handful raw, soak overnight and peel, or use in kheer, granola and baking. Store airtight in a cool, dry place.

Select-grade California almonds — larger kernels, richer taste, superior quality. A good choice for gifting and for soaking overnight. Store airtight in a cool, dry place, or refrigerate to keep them fresh for longer.

Lightly roasted and salted almonds — an irresistible, addictive snack. Ready to eat with drinks or on the go. Reseal the pack after opening so they stay crunchy.

Rare Iranian Mamra almonds — light, crunchy, brain-shaped and rich in oil. 3A grade. Their higher oil content gives Mamra almonds their rich taste. They are traditionally soaked overnight and peeled before eating. Store airtight in a cool, dry place.

Top-grade Iranian Mamra almonds — the finest, rarest and most prized almond in the world. 4A is our top grade, with larger, more even kernels than 3A. Soak overnight and peel for the traditional morning almonds, or give them as a gift. Store airtight in a cool, dry place.

Naturally open-shell Shahi pistachios — bold flavour and satisfying crunch. The shells split naturally, so they are easy to open by hand — a good snack to share. Store airtight so they stay crunchy.

Prized Iranian Akhbhari pistachios — large, plump and supremely flavourful. Akhbhari (Akbari) is one of the largest Iranian pistachio varieties, with long kernels. Store airtight in a cool, dry place.

Pure shelled, unsalted pistachio kernels — ready to bake, cook or snack on. Use them in kulfi, barfi, baklava, pesto and salads, or chop them over desserts. Refrigerate in an airtight container to keep them fresh for months.

Roasted and salted pistachios — the perfect movie-night companion. Serve them with drinks or keep a jar on the desk. Reseal the pack after opening so they stay crisp.

Long, slim Pishori pistachios — a rare Iranian variety with exceptional taste. Their long kernels slice neatly for garnishing mithai, kulfi and biryani, or eat them as a snack. Store airtight in a cool, dry place.

Whole Chilean walnuts — light-coloured, omega-3 rich and wonderfully crunchy. 3A grade. Use them in brownies, banana bread, salads and chutneys, or eat a few each day. Store airtight in the fridge — walnut oils turn rancid quickly in the heat.

Premium 4A Chilean walnuts — larger, lighter kernels with a buttery, mild flavour. Their mild flavour, with little bitterness, makes them good for eating plain. Store airtight in the fridge so the oils stay fresh.

Standard whole cashews — buttery, creamy and endlessly versatile in cooking and snacking. W-320 means about 320 kernels per pound — the most widely used whole grade. Use in curries, kaju katli, stir-fries and for snacking. Store airtight in a cool, dry place.

Larger whole cashew kernels — richer and more satisfying. W-240 grade. The number means about 240 kernels per pound — fewer, bigger nuts than W-320. Good for snacking, gifting and roasting. Store airtight in a cool, dry place.

Select W-210 cashews — among the largest whole kernels, prized for their size. About 210 kernels per pound. Their size makes them a favourite for festive gift boxes and roasting. Store airtight in a cool, dry place.

Jumbo W-180 cashews — the largest, most premium whole cashew grade available. About 180 kernels per pound — known in the trade as the king of cashews. Serve them plain or roasted, or give them as a gift. Store airtight in a cool, dry place.

Roasted and lightly salted cashews — a crowd-pleasing snack for any occasion. Ready to serve with drinks or pack for travel. Reseal the pack after opening so they stay crunchy.

Sweet, sun-dried Indian kishmish — a wholesome snack and baking essential. Add them to poha, kheer, pulao, halwa and granola, or eat a handful with nuts. Store airtight, and refrigerate in summer to keep them soft.

Premium Afghan green raisins — naturally sweet with a beautiful golden hue. Long and slightly tart, they are good in pulao, baking and trail mix. Store airtight in a cool place or the fridge.

Plump, dark seedless raisins — intensely sweet and perfect for baking. Use them in cakes, muffins, cookies and granola, or soak overnight and eat in the morning. Store airtight in a cool, dry place.

Creamy, selenium-rich Brazil nuts — one of nature's most nutrient-dense superfoods. They are so high in selenium that one or two a day is plenty. Store airtight in the fridge to keep them fresh.

Rich, buttery pecan halves — sublime in pies, salads and simply eaten by the handful. Toast them lightly to bring out their flavour, or use in pecan pie, brownies and salads. Store airtight in the fridge or freezer.

Buttery pine nuts — essential for pesto and a luxurious finishing touch on salads. Toast them in a dry pan for a minute or two and watch closely — they burn fast. Store airtight in the fridge, as their oil goes stale quickly.

Rich, creamy macadamia nuts — the most indulgent nut on earth, from Australia. Eat them plain, chop them into white-chocolate cookies, or blend into nut butter. Store airtight in the fridge.

Jumbo Afghan dried figs — fat, honey-sweet and gloriously soft. The finest grade. Eat them as they are, soak overnight, or chop into milkshakes, halwa and barfi. Store airtight in the fridge, especially in humid weather.

Large Afghan dried figs — naturally sweet, fibre-rich and deeply satisfying. Slightly smaller than our Jumbo grade. Soak overnight, eat with nuts, or use in desserts. Store airtight in the fridge.

The king of dates — enormous, caramel-sweet and irresistibly soft. Sourced from Jordan. Eat them as they are, stuff them with nuts, or blend into smoothies as a natural sweetener. Kept airtight in the fridge, they stay soft for weeks.

Jumbo Jordanian Medjoul dates — plump, rich and naturally caramel-sweet. A size grade below our Super Jumbo. Good with coffee, chopped into oats, or pitted and filled with almonds. Store airtight in the fridge.

Dark, soft Safawi dates with a rich sweetness and distinctive depth of flavour. A traditional variety from the Madinah region, less sticky than Medjoul and easy to snack on through the day. Store airtight in a cool place or the fridge.

Soft, dark Persian Kimia dates — sweet and chewy with a pleasant sticky texture. Their moist texture suits baking, date paste and milkshakes as well as eating on their own. Keep refrigerated in an airtight container.

Long, elegant Mabroom dates from Saudi Arabia — a prized variety with subtle caramel notes. Firmer and less sticky than most soft dates, so they are easy to carry and snack on. Store airtight in a cool, dry place or the fridge.

Seedless Bedana dates — supremely soft, sweet and incredibly convenient to eat. With no stone to remove, they are ready for lunchboxes, chopping into desserts or blending into date paste. Store airtight in the fridge.

The holy dates of Madinah — dark, soft, with a unique flavour revered for generations. Small and soft with a mild, slightly prune-like sweetness, Ajwa dates are traditionally eaten to break the fast during Ramadan. Store airtight in a cool place.

Fresh A2 milk from hand-milked Gir cows — completely unprocessed, hygienically handled and batch-tested. Nothing added, nothing taken away. Boil before drinking and keep refrigerated. Available on a regular subscription — message us on WhatsApp to set it up.

Beautifully aromatic, golden ghee with the richness and warmth that takes you straight back to home. Hand-churned the Bilona way from Gir cow A2 milk, made 1 hr 36 mins before sunrise.

Soft, fresh and naturally delicious — carefully crafted to retain the delicate taste and creamy goodness of genuine milk. Made from Gir cow A2 milk. Use it in palak paneer, tikka, bhurji and parathas. Soak in warm water for a few minutes before cooking to soften it. Keep refrigerated and use within two to three days.

Made from real milk. Soft and creamy. Naturally delicious. Unsalted A2 butter made from Gir cow's milk. Being unsalted, it lets you control the salt in baking and cooking. Spread it on toast, melt it over rotis, or use it in cakes and cookies. Keep refrigerated.

Authentic Gir cow A2 bilona ghee — hand-churned from lab-tested, hormone-free Gir cow milk using the traditional vedic bilona process. Pure, granular and rich. Use it for tadka, rotis, dal and sweets, or add a spoonful to hot rice. Keep the lid closed, store at room temperature, and always use a dry spoon.

Pure A2 Gir cow ghee — slow-churned in small batches, rich in healthy fats and traditional flavour. Use it for tadka, rotis, dal and sweets, or a spoonful over hot rice. Keep the lid closed and always use a dry spoon.

Pure A2 desi cow ghee made the traditional bilona way — hand-churned from cultured curd, not cream. Grass-fed, chemical-free and deeply aromatic. Add it to dal, khichdi and rotis, or use it for frying and sweets. Store at room temperature away from sunlight, and always use a dry spoon.

A2 desi cow ghee (cream method) from forest-grazing indigenous cows — pure and aromatic, free from preservatives, adulteration and chemicals. An everyday ghee for cooking, tadka and frying. Store at room temperature with the lid closed, and always use a dry spoon.

Raw ginger-infused honey — unheated and unprocessed, a natural soother for sore throats, digestion and immunity. No added sugar, no preservatives. Take a spoonful as it is or stir into warm — not boiling — water or tea. Not suitable for children under one year.

Raw jamun (black plum) honey — a naturally low-GI monofloral honey traditionally valued for blood-sugar balance. Unheated, unfiltered and 100% pure. Use it in warm water, tea or over yoghurt. Raw honey can crystallise naturally; stand the jar in warm water to loosen it. Not suitable for children under one year.

Organic coconut jaggery cubes that dissolve instantly — a low-GI, mineral-rich natural sweetener for coffee, tea and desserts. No refined sugar, no chemicals. Drop one cube into a cup of coffee or tea and stir. Store airtight in a dry place, as jaggery absorbs moisture.

Organic sugarcane jaggery cubes with instant-dissolve technology — rich, caramel-like natural sweetness for tea, coffee and milk. Unrefined and chemical-free. Drop one cube into a cup of tea and stir. Store airtight in a dry place, as jaggery absorbs moisture.

Unrefined khandsari sugar (desi khand) — sulphur-free and chemical-free with natural minerals intact. A wholesome, unbleached alternative to white sugar. Use it in place of white sugar in tea, desserts, mithai and baking. Store airtight in a dry place.

Traditional rose gulkand handmade with Damask rose petals and raw honey instead of refined sugar — a natural cooling tonic for digestion, acidity and skin. Eat a spoonful after meals, add it to paan, or stir it into cold milk, lassi or ice cream. Store in a cool, dry place and use a dry spoon.

Raw tulsi (holy basil) honey — unprocessed monofloral honey carrying the antioxidant power of tulsi, long used for immunity and cough & cold relief. Take a spoonful as it is or stir into warm — not boiling — water or herbal tea. Not suitable for children under one year.

Raw cinnamon honey — unheated pure honey infused with real cinnamon, a natural aid for metabolism and everyday immunity. No added sugar. Drizzle it over oats, toast and pancakes, or stir it into warm water. Not suitable for children under one year.

Raw neem honey — a rare, mildly bitter monofloral honey known for its blood-purifying and antibacterial properties. Unprocessed, unfiltered and pure. Take it by the spoonful or stir it into warm water. Raw honey can crystallise naturally; stand the jar in warm water to loosen it. Not suitable for children under one year.

Pure raw bee pollen granules — a nutrient-dense superfood rich in plant protein, B-vitamins and antioxidants. Naturally collected, unprocessed, additive-free. Sprinkle a teaspoon over smoothie bowls, yoghurt and oats. If you are new to it, start with a few granules — people sensitive to pollen or bee products can react to it. Store in the fridge.

Stone-ground black wheat flour (kala gehu) — an antioxidant-rich heritage grain high in anthocyanins, with a lower glycemic index than regular wheat. Whole and unrefined.

Roasted black chana sattu (unsalted) — a high-protein, high-fibre plant-based flour for instant energy drinks, cooling sattu sharbat and parathas. No additives.

Slender garlic chives with a mild garlic-onion flavour — perfect for garnishing and Asian cooking. Snip them into dumplings, omelettes, noodles and stir-fries, adding them at the end of cooking. Wrap in a damp paper towel in the fridge and use within three to four days.

Sweet, bite-sized snacking peppers — no chopping needed, perfect as a healthy snack. Eat them raw with hummus, stuff and roast them, or slice into salads. Keep refrigerated and use within a week.

Petite, sweet cucumbers — perfect to grab and munch on all day long. No need to peel — eat them whole, slice into salads, or pack them into lunchboxes. Keep refrigerated and use within a week.

Long, sweet Palermo peppers — intensely flavourful, perfect for grilling and roasting. Roast or grill them whole until the skin blisters, or slice raw into salads. Keep refrigerated and use within a week.

Sweet, golden yellow cherry tomatoes — vibrant, juicy and wonderful in salads. Halve them into salads and pasta or roast them whole. Store at room temperature, not in the fridge, for the best flavour.

A colourful blend of red, yellow and orange cherry tomatoes — sweet, juicy and stunning. Halve them into salads, pile them on bruschetta, or roast them whole until they burst. Store at room temperature, not in the fridge, for the best flavour.

Meaty portobello caps — rich, earthy and perfect grilled or as a burger. Twist out the stem and scrape out the dark gills with a spoon if you want a cleaner colour, then grill, roast or stuff the caps. Store in a paper bag in the fridge.

Earthy, meaty shiitake mushrooms — great for stir-fries, ramen and broths. Remove the tough stems (they add flavour to stock) and slice the caps. Store in a paper bag in the fridge and use within four to five days.

Organic chickoo (sapota) — naturally sweet, malty brown fruit rich in fibre, antioxidants and natural energy. Pesticide-free and ripened the natural way. A chickoo is ripe when it gives to gentle pressure. Halve it and scoop out the flesh with a spoon, or blend into a milkshake. Ripen at room temperature.

The legendary GI-tagged Dev Alphonso from Devgad — naturally ripened, saffron-yellow flesh with an intoxicating aroma. Available in A (180–200g), AA (220–250g) and AAA (260–300g) sizes. Pre-order basis, Friday delivery.

Juicy, floral-sweet lychees with soft translucent flesh — a fleeting seasonal delight, best served cold. Peel the thin shell and eat the flesh around the seed. Keep them refrigerated in a bag and eat within three to four days, as the shells brown quickly.

Sweet donut peaches (Saturn peaches) — flat, honey-sweet and low-acid with soft, fragrant flesh. Naturally ripened, hand-picked and pesticide-free. The skin is thin, so eat them whole like an apple. Ripen at room temperature until fragrant and slightly soft, then refrigerate.

Fresh Indian plums (aloo bukhara) — juicy, sweet-tart stone fruit rich in antioxidants and vitamin C. Naturally ripened, hand-picked and pesticide-free. Eat them fresh, or cook them into chutney and jam. Ripen at room temperature and refrigerate once soft.

The Queen of Mangoes — and for good reason. Dev Kesar mangoes are known for their deep saffron-orange flesh, intense honey-like sweetness, and that rich, heady aroma that hits you the moment you slice one open. With a natural sugar content of 18–22°, every bite is juicy, smooth, and perfectly balanced between sweet and tangy. GI-tagged and harvested at peak ripeness, these are the mangoes behind India's best aamras, shrikhand, and mango milkshakes — or simply eaten fresh, the way a perfect mango should be. Rich in Vitamin C, Vitamin A, and antioxidants. Available May to July only — seasonal, limited, and absolutely worth it.

Named after saffron for its deep, glowing orange flesh — the Kesar is the mango that turns aamras from a dessert into an experience. Ours are grown organically on our own farm: no chemicals, no artificial ripening, no cold storage. Harvested at the moment of perfect ripeness and delivered straight to you. Rich, creamy, fibre-free flesh with a sweetness that is almost honey-like. The aroma fills the room the moment you cut one open. Eat it fresh, make aamras, shrikhand, or a mango milkshake — Kesar handles everything beautifully. Available May to July. Limited to what our farm produces each season.

Rare and intensely flavourful organic black raspberries — rich in antioxidants, fibre and vitamin C. A superfruit treat. Rinse gently just before eating, never before storing. Keep refrigerated and eat within a day or two — berries this soft do not keep long.

The 'queen of fruits' — a thick purple rind opening to soft, snow-white segments that are sweet, tangy and wonderfully refreshing. Press the rind gently with both thumbs until it cracks, then lift out the segments. The purple juice stains, so open them over a plate. Refrigerate and eat within a few days.

Sweet and tangy organic mulberries — packed with iron, vitamin C and antioxidants. Delicious fresh or in smoothies and desserts. Rinse gently just before eating and handle carefully — the juice stains. Keep refrigerated and eat within a day or two.

Plump, deep-purple jumbo grapes with a rich, sweet bite — a generous, moreish everyday snack. Wash just before eating and keep refrigerated, unwashed, for up to a week. Freeze a handful for a cold summer snack.

Premium Ratnagiri Gold Alphonso mangoes (200–240g each) — rich, creamy and intensely sweet. Handpicked from certified farms. Pre-order basis, Friday delivery. Ripen at room temperature until fragrant and slightly soft, then refrigerate and eat within two to three days. Eat sliced, scooped or as aamras.

Chausa mangoes — a late-summer North Indian variety with golden-yellow skin and very sweet, juicy pulp. Soften the fruit and enjoy the pulp straight from the skin, or cut it for aamras and shakes. Ripen at room temperature and refrigerate once soft.

Dasheri mangoes — the classic North Indian summer mango: fibreless, with honey-sweet, aromatic golden pulp. Naturally ripened and pesticide-free. Eat them sliced, scooped, or as aamras. Ripen at room temperature and refrigerate once soft; eat within two to three days.

Fresh apricots from Ladakh — small, golden and sweet with a gentle tang, available only for a short summer season. Eat them fresh, halve and roast them, or make jam. Refrigerate once ripe and eat within a few days.

Indian peaches — juicy, fragrant stone fruit with soft, sweet-tart flesh. Eat them fresh, slice them into salads, or cook them into jam and crumbles. Ripen at room temperature until they smell sweet and give slightly, then refrigerate.

Premium Langda mangoes — the prized fibreless Banarasi variety with rich, sweet-tangy pulp and a citrusy aroma. Naturally ripened and pesticide-free. Eat them sliced or as aamras. Ripen at room temperature in a paper bag, and refrigerate once ripe for two to three days.

Neelam mangoes — a late-season variety with a mild, sweet flavour and a strong fragrance, ripening after most other mangoes have finished. Eat them sliced or use the pulp in shakes and desserts. Ripen at room temperature and refrigerate once soft.

New Zealand Rockit apples — miniature, ultra-crunchy and super-sweet, in a grab-and-go tube. Perfect for kids and lunchboxes. Eat them whole, straight from the tube. Keep refrigerated to stay crunchy.

Deep-crimson apples from Italy — crisp, mildly sweet and juicy. A classic lunchbox favourite. Eat them fresh or slice them into salads. Keep them in the fridge crisper to stay crisp for a couple of weeks.

Crisp, sweet New Zealand Royal Gala apples — imported and hand-selected for peak ripeness. Eat them fresh, slice into salads or bake into crumbles. Keep them in the fridge crisper to stay crisp for a couple of weeks.

Jumbo Argentine cherries — rich, dark and bursting with sweet-tart juice. Wash just before eating and keep refrigerated in their box. Push a straw or chopstick through the stem end to remove the stone for baking.

Delicate white-fleshed nectarines with a floral sweetness and smooth skin. No need to peel — eat them fresh or slice them into salads and desserts. Ripen at room temperature, then refrigerate.

Fragrant organic strawberries — grown without pesticides and bursting with flavour. Rinse just before eating and leave the green tops on until then. Keep refrigerated and eat within two to three days.

Seedless Indian green grapes — crisp, mildly sweet and wonderfully refreshing. Wash just before eating and keep refrigerated, unwashed, for up to a week. Freeze a handful for a cold summer snack.

The Payari is a Mumbai original — a traditional variety that most of the city has forgotten in favour of Alphonso. Ours are grown organically on our own farm, picked at peak ripeness, and delivered without ever sitting in a cold room or touching a ripening agent. Small in size, enormous in flavour. Intensely sweet, slightly tangy, with a fragrance completely its own. Thin skin, almost no fibre, and flesh so soft it practically melts. The best aamras you will ever make will be made with Payari. Available May and June only.

Fresh Indian guavas — naturally sweet with a tropical aroma and high Vitamin C content. Eat it whole, skin and seeds included, or sprinkle with chaat masala and chilli. Ripen at room temperature and refrigerate once soft.

Famous Nagpur oranges — the pride of India, known for their exceptional sweetness and thin skin. They peel easily — eat them in segments or squeeze them for fresh juice. Store in a cool place or the fridge for up to a week.

Crisp, sweet Iranian apples — a premium variety with a perfect balance of sweet and tart. Eat them fresh or slice them into salads. Keep them in the fridge crisper to stay crisp for a couple of weeks.

Malta — India's beloved blood orange variety, rich with a deep citrus flavour. Best juiced fresh or eaten in segments. Store in a cool place or the fridge for up to two weeks.

Exotic persimmons — honey-sweet when ripe, with a silky smooth texture unique to this fruit. Some varieties are eaten crisp and others only when fully soft — if one tastes dry or chalky, let it ripen longer at room temperature. Refrigerate once ripe.