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Fresh
Drumstick Leaves, also known as Moringa Leaves or Saijan Patta, are highly nutritious leafy greens used in traditional Indian and Nepali cooking. Packed with vitamins, minerals, and antioxidants, they are often referred to as a "superfood."
Fresh
Drumstick, also known as Moringa Pods, Saijan, or Sahjan, is a long, slender green vegetable known for its tender flesh and rich nutritional value. Popular in Indian, Nepali, and South Asian cooking, drumsticks have a mildly sweet, earthy flavor and are commonly used in curries, dals (like sambar), and stews.
Dosakai, also known as Indian Spiny Gourd, Tindora, or Kantola, is a small, oval-shaped green vegetable covered with tiny spines. Popular in South Indian and Indian cuisine, it has a mild, slightly tangy flavor and crunchy texture that softens when cooked.
Fresh
Dill Leaves, known as Suva or Shepu in South Asia, are fragrant, feathery green herbs widely used in Indian, Nepali, and Asian cuisines. They offer a fresh, slightly sweet, and tangy flavor that enhances soups, curries, dals, and vegetable dishes.
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).
Cucumber, or Kheera, is a cool, crisp, and refreshing vegetable commonly used in Indian, Nepali, and Asian cuisines. With its high water content and mild, slightly sweet flavor, cucumber is perfect for salads, raitas, sandwiches, and cooling side dishes.
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.
Cooking/Raw Banana, also known as Kacha Kela, is a firm, starchy vegetable used in many Indian, Nepali, and South Asian dishes. Unlike ripe bananas, raw bananas have a neutral, slightly earthy flavor and are perfect for savory recipes.
Fresh
Chayote, also known as Chow Chow in South India and Ishkush in Nepali, is a light green, pear-shaped vegetable with a mild flavor and slightly crisp texture. It's a popular ingredient in South Indian, Nepali, and Southeast Asian cooking.
Turiya, also known as Ridge Gourd, Turai, Jhinge, or Tori, is a soft and nutritious green vegetable popular in Indian and Nepali kitchens. With its mild flavor and sponge-like texture, turiya soaks up spices beautifully, making it ideal for light curries, stir-fries, and dals.
Fresh
Celery is a crunchy, refreshing vegetable with a mild, slightly peppery flavor and is widely used in soups, salads, stir-fries, and health drinks. While not traditionally used in Indian or Nepali cuisine, it’s gaining popularity for its health benefits and versatility.
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.
Fresh
Holland Eggplant, also known as Dutch Eggplant or a variety of Globe Eggplant, is a large, round, and deep purple vegetable with a glossy skin and tender, creamy flesh. It has a mild, slightly sweet flavor and a meaty texture, making it ideal for grilling, roasting, stuffing, or cooking in rich curries.
Green Bell Pepper, also known as Capsicum or Shimla Mirch, is a crunchy, mildly sweet vegetable commonly used in Indian, Nepali, and Asian cooking. It adds vibrant color, fresh flavor, and a slight crunch to dishes.
Fresh
Beets Root, known as Chukandar in South Asia, is a vibrant, earthy root vegetable prized for its sweet flavor and deep red color. It’s rich in vitamins, minerals, and antioxidants, making it a nutritious addition to your diet.
Fresh
Arvi, also known as Taro Root or Colocasia, is a starchy tuber widely used in Indian, Nepali, and Asian cuisines. It has a slightly nutty and earthy flavor with a smooth, creamy texture when cooked.
Fresh
Plum Tomato, also known as Roma Tomato, is a firm, oval-shaped tomato variety with fewer seeds and thick, meaty flesh. It has a slightly sweet and tangy flavor, making it ideal for cooking.
Organic
Cantaloupe Melon, commonly known as Kharbuja in India and Nepal, is a sweet, juicy, and refreshing fruit perfect for hot weather. With its orange flesh and floral aroma, cantaloupe is enjoyed on its own or in fruit salads, smoothies, desserts, and drinks.
Fresh
Yellow Potatoes, also known as Golden Potatoes or Yukon Gold, have a naturally buttery flavor and creamy, smooth texture. They are slightly sweet and less starchy than russet potatoes, making them perfect for Indian and Nepali-style dry sabzis, curries, roasting, and even mashed dishes.