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11%Fresh
Curry Leaves, known as Kadi Patta or Kari Patta, are an essential aromatic herb in Indian, Nepali, and South Asian cooking. These glossy, dark green leaves have a unique, slightly citrusy and nutty flavor that adds depth and fragrance to curries, dals, chutneys, and tempering (tadka).
34%Fresh
Fresh Corn, known as Bhutta or Makai in Indian and Nepali cuisine, is a sweet, juicy, and versatile grain often enjoyed grilled, boiled, or added to a variety of savory dishes.
26%Fresh
Coriander Leaves, also known as Cilantro or Dhaniya Patta, are one of the most widely used herbs in Indian, Nepali, and Asian cooking. With their fresh, citrusy aroma and bright flavor, they are commonly added at the end of cooking or used raw as a garnish.
17%Fresh
Cabbage, also known as Patta Gobhi, is a crisp and hearty leafy vegetable widely used in Indian, Nepali, and global cuisines. Its tightly packed pale green leaves have a mild, slightly sweet flavor that becomes tender when cooked.
6%Organic
Orange, known as Santra or Narangi in South Asia, is a juicy, sweet, and tangy citrus fruit packed with vitamin C and antioxidants. Popular as a snack, juice, or dessert ingredient, oranges are refreshing and hydrating — especially enjoyed during the warmer months or as part of a healthy diet.
10%Organic
Strawberries are bright red, juicy berries known for their sweet-tart flavor and fragrant aroma. Popular around the world and increasingly available in Indian and Nepali markets, they are rich in vitamin C, antioxidants, and fiber.
13%Organic
Organic Banana, or Kela, is a naturally sweet, creamy fruit grown without synthetic pesticides or fertilizers. Loved across Indian, Nepali, and Asian households, bananas are a staple fruit — perfect for snacking, smoothies, desserts, and even cooking.
13%Fresh
Big Eggplant, also known as Baingan, Brinjal, or Aubergine, is a large, deep purple vegetable with a spongy texture and mild flavor. It’s a staple in Indian, Nepali, and South Asian cooking, especially used in dishes like baingan bharta, curries, and stuffed preparations.
15%Organic
Pomegranate, known as Anar in Hindi and Nepali, is a nutrient-rich fruit filled with juicy, ruby-red seeds (arils) that burst with sweet-tart flavor. Celebrated for its antioxidant properties, pomegranate is widely used in Indian and Middle Eastern cuisines in everything from juices and snacks to chutneys, salads, and garnishes.
21%Fresh
Lemon, known as Nimbu in Hindi and Nepali, is a zesty citrus fruit prized for its tangy flavor and refreshing aroma. It’s a staple in Indian and South Asian kitchens, used to enhance everything from curries and snacks to drinks and pickles.
26%Fresh
Cauliflower, known as Phool Gobhi in Hindi and Nepali, is a versatile and widely used vegetable in Indian, Nepali, and Asian cuisines. With its mild, slightly nutty flavor and firm texture, cauliflower absorbs spices well and is perfect for curries, stir-fries, pakoras, and even rice alternatives.
15%Organic
Green Apple, known for its bright color and crisp, tart flavor, is a refreshing fruit that’s both delicious and nutritious. Often enjoyed raw, it’s also great in salads, juices, desserts, and savory dishes. Green apples are rich in fiber, antioxidants, and vitamin C — making them a smart choice for a healthy lifestyle.