Departments / 12 of 14
Plant-Based Larder
Plant-based, in our reading, is less a category than a discipline: soybeans pressed at dawn for the day's tofu, Kollam cashews cultured into wheels that ripen like brie, oats milked rather than flavoured. The larder gathers the pod, the pulse and the press — Indian-grown where the soil obliges, air-flown only where it does not.
Signature Provisions
Sold by name.
A standing selection from the plant-based larder ledger. Prices turn with the season; the standard does not. WhatsApp the counter to reserve today's picks.
Thirty-Six-Hour Tempeh
Vidarbha soy on heirloom Indonesian rhizopus culture₹345per 250 g cakeBarista Oat Milk
Himalayan-foothill oats, cold-milled weekly in Colaba₹375per litreStone-Ground Mamra Almond Milk
Mamra almonds, Pulwama orchards, Kashmir₹525per 750 mlCellar-Aged Cashew Brie
Kollam cashews, six-week bloomy rind₹795per 200 g wheelHass Avocados
Air-flown from Hawke's Bay, New Zealand₹1,150tray of 4Bhaderwah Rajma
Chenab valley, single-estate autumn harvest₹395per 500 gSprouted Moong Protein
Jalgaon moong, sprouted, shade-dried and milled₹1,395per 400 g tin
12 · Plant-Based Larder
Milked, cultured, sprouted: the garden, taken at its word.— The Plant-Based Larder counter
Pantry Notes
From the buyer's ledger.
The Kollam Wheel
Our cashew brie began in 1987 as a monsoon experiment, when a consignment of Kollam kernels arrived too fresh to roast and our fromager-in-residence cultured them instead. The six-week rind it develops in our cellar is entirely intentional; the faint mushroom note is the cashew's own doing.
Keeping Tofu Honest
Fresh tofu is a dairy in all but name, and asks to be treated as one: submerge the block in cold water, change it daily, and finish within three days. If it ever smells of more than morning soy, it has stopped being our tofu.
Avocado, Timed
Ripen Hass on the counter beside a banana, then refrigerate the moment the stem-end gives — cold holds an avocado at its peak for two more days. At that moment we suggest little beyond curry-leaf oil, flaked salt and a slice of our Punjab-wheat sourdough.