The cheese room knows me by my Thursday burrata order at this point. Last month they held back a wedge of the 24-month Parmigiano because they knew I was cooking for my father's birthday.
Est. 1962 · Colaba, Bombay
The city's finest larder.
Fourteen departments under one roof — mandi-dawn produce, a proper cheese room, ovens that never cool, and spices ground the morning they are sold. Provisioning Bombay's good tables since 1962.
The Departments
Fourteen rooms, one obsession.
Each department is kept by its own buyer, with its own ledger and its own unreasonable standards. Six of the houses' favourites, below — the rest reward wandering.
01Fresh Produce
Mandi-dawn vegetables, hydro-misted greens, heirloom tomatoes.→
04The Bakehouse
Sourdough, baguettes and brun pao — baked twice a day.→
05Butcher & Ocean
Dry-aged meats and day-boat seafood off Sassoon Dock.→
07The Spice Library
Whole spices ground the morning they are sold.→
03Dairy, Cheese & Eggs
A proper cheese room, farm milk and truly free-range eggs.→
10Coffee, Tea & Juicery
Coorg arabica, Darjeeling first flush, cold-pressed daily.→Fresh This Morning
Bought at dawn, sold by name.
Small-batchHeirloom Tomato Medley
Panchgani plateau, vine-ripened at 1,300 m₹445per 500 g
HeritageAlphonso Mangoes
Devgad–Ratnagiri belt, first flush, straw-ripened₹2,650tray of 6
Daily bakeForty-Eight Hour Levain Sourdough
Sharbati wheat, Sehore, stone-milled weekly₹545per 800 g loaf
Air-flownComté, 18 Months
Fort Saint-Antoine cellars, Jura₹1,650per 200 g
House-madeAlphonso Mango Gelato
Ratnagiri Hapus, May harvest, churned in Colaba₹895per 500 ml pint
Single-originAttikan Ridge Peaberry
Chikmagalur, 1,520 m, washed arabica₹1,250per 250 g
HeritageMamra Giri Almonds
Herat, rain-fed orchards₹2,250per 500 g
House-madeThe 1962 Granola
Coorg honey, Karwar cashew; turned nightly in Colaba₹825per 500 g jar
62years of
good taste
good taste
The House
From mandi dawn to your doorstep.
Our head buyer has kept the same corner of the wholesale mandi since 1974. The rule has never changed: if the morning's pick falls short, the shelf stays empty until tomorrow. That is the whole secret, and it has taken us sixty-two years to keep it.
62Years in Colaba
200+Partner farms
4,000Fine provisions
25,000+Families provisioned
07 · The Spice Library
Saffron weighed by the thread, pepper by the week.— The grinding room, every morning at six
90′doorstep
promise
promise
Delivery
The pantry comes to you.
WhatsApp the counter before eleven and your order is hand-picked by the department buyers themselves, packed in paper — never plastic — and at your door across South Bombay within ninety minutes.
- Hand-picked by the buyers, not a warehouse
- Paper bags, crate returns, zero plastic film
- Cold chain unbroken from counter to kitchen
The Pantry Journal
Notes from the counter.
The Twenty-Minute Table
Our weeknight meal kit turns Panchgani tomatoes and morning-rolled pappardelle into supper before the kettle has gone properly cold.
Read
The Sunday Cook's Almanac
Three hours, one mandi-dawn haul, five suppers: how our chefs batch a week without once repeating themselves.
Read
Breakfast, the Bombay Way
Pão from a Colaba bakery, Coorg arabica pulled long, and the unimprovable case for eggs Kejriwal before nine.
ReadWord Around Town
South Bombay approves.
The Ooty lettuce arrives still cold from the hills, and the mandi-dawn tomatoes actually taste of something. I stopped buying produce anywhere else about two years ago and haven't thought about it since.
Twelve guests, a forgotten saffron tin, and one slightly frantic phone call — the Kashmiri saffron and two boxes of their pappardelle were at my door in under an hour. The ninety-minute promise undersells them.
