Departments / 01 of 14
Fresh Produce
Our buyers leave Colaba before the city wakes, reaching the mandi as the first crates open at four. What returns is the morning itself: Panchgani heirlooms still warm from the vine, Ooty leaves misted hourly until you arrive, Kashmiri greens off the early flight. We grade by hand, refuse the second-best crate, and sell nothing we would not cook tonight.
Signature Provisions
Sold by name.
A standing selection from the fresh produce ledger. Prices turn with the season; the standard does not. WhatsApp the counter to reserve today's picks.
Butterhead Lettuce
Ooty glasshouses, cut before dawn, hydro-misted₹285per headLiving Genovese Basil
Talegaon glasshouse, sold rooted in its pot₹195per potted bunchHaakh Saag
Srinagar market gardens, morning flight to Bombay₹265per bunchRainbow Carrots
Nilgiri terrace farms, pulled young, tops on₹325per 500 gZucchini Blossoms
Vasai market gardens, picked at first light₹415box of 12Vasai Purple Yam
Old Vasai kand fields, a Bombay table tradition₹225per 500 gYoung Ginger & Fresh Turmeric
Wayanad smallholdings, single estate, lifted weekly₹240per 250 g
01 · Fresh Produce
Bought at four in the dark; on your table by breakfast.— The Fresh Produce counter
Pantry Notes
From the buyer's ledger.
The Four O'Clock Rule
Our head buyer has held the same corner of the wholesale mandi since 1974, and takes first refusal on every grower's opening crate before the brokers arrive. If the morning's pick falls short, the shelf simply stays empty until tomorrow.
Let Leaves Breathe
Wrap butterhead and haakh loosely in damp muslin and keep them in the crisper unwashed; water on the leaf before serving is how rot begins. Rinse only at the table, in the coldest water your tap will give.
Tomatoes, Never Chilled
An heirloom tomato kept below 12 degrees loses its perfume within hours, so ours travel and sit at room temperature, stem-side down. Slice thick, salt early, and finish with nothing more than cold-pressed oil and torn basil from the pot.