Departments / 03 of 14
Dairy, Cheese & Eggs
Our cheese room keeps two temperatures and one conviction: that milk, handled gently, needs little else. Gir cow bottles arrive before sunrise from Pune pastureland; Comté wheels cross from the Jura under cold chain. Between them sit Kalimpong rounds, hand-pulled burrata, and butter cultured slowly in-house — a dairy counter that reads like a map.
Signature Provisions
Sold by name.
A standing selection from the dairy, cheese & eggs ledger. Prices turn with the season; the standard does not. WhatsApp the counter to reserve today's picks.
Comté, 18 Months
Fort Saint-Antoine cellars, Jura₹1,650per 200 gHand-pulled Burrata
Stretched at dawn in our dairy kitchen₹425per 150 g ballCultured Coorg Butter
Coorg cream, 48-hour culture, sea-salt flecked₹495per 200 g rollKalimpong Farmhouse Cheese
Eastern Himalayan dairies, hand-pressed rounds₹620per 250 gCoonoor Clothbound Cheddar
Nilgiri hills, 12 months in cloth₹950per 250 g wedgePasture Eggs, Aseel-cross
Orchard-ranged hens, Nashik₹225tray of 6Bhapa Mishti Doi
Date-palm jaggery, Kolkata method, set in earthenware₹295per 350 g pot
03 · Dairy, Cheese & Eggs
Milk remembers the pasture; the cheese room simply takes notes.— The Dairy, Cheese & Eggs counter
Pantry Notes
From the buyer's ledger.
The Five O'Clock Bottle
Our Gir herd is milked at first light and bottled within the hour, reaching Colaba before the city properly wakes. Nothing is homogenised; tip the bottle gently and the cream line folds back in.
Resting a Wheel
Cheese keeps best in waxed paper, never cling film, in the warmest drawer of the refrigerator. Bring it out a full hour before serving — cold mutes everything the Comté spent eighteen months saying.
What Goes With
The Coonoor cheddar takes handsomely to sharp apple chutney and a Coorg pour-over alongside. In May, tear burrata over sliced Ratnagiri alphonso with black pepper and good oil — serve at once, say nothing.