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Fan-shaped, banded bracket fungus, sold dried for wellness teas.

The classic dhingri of Indian kitchens, mild and versatile.

Crunchy, dark, cartilaginous — a texture star in stir-fries.

Woody, glossy medicinal mushroom sold dried for teas and tonics.

Striking slate-blue caps, cold-tolerant and richly flavoured.

Long, slender ivory stems perfect for soups and hotpots.

Tender green okra, picked young and non-fibrous.

Long, slender gourd with a mild, delicate flavour.

Sweet, crunchy carrots picked at peak colour.

Glossy purple eggplants, tender when cooked.

Small amber caps with a naturally glossy, gelatinous coating.

Vivid pink clusters with a delicate bacon-like aroma when cooked.

Ribbed green gourd with a soft, spongy interior.

Naturally sweet, fibre-rich orange tubers.

Dense, hearty tuber for festive-season cooking.

Crunchy, sweet bell peppers in vivid green.

Deep umami caps, prized in East Asian and modern cuisine.

Ridged green gourd with a distinctive bitter edge.

Farm-fresh potatoes, the everyday kitchen essential.

Crisp aquatic tuber, a winter fasting favourite.

Delicate, fan-shaped clusters with a subtle seafood note.

Crisp, hydrating cucumbers for salads and raita.

Mild, tender-fleshed gourd, easy on digestion.

Petite clustered caps with a nutty, crunchy bite.

Nutrient-dense moringa leaves, a superfood green.

Starchy monsoon tuber, silky once cooked.

Firm, long-shelf-life onions for everyday cooking.

Crisp green stalks with a mild onion bite.

Egg-shaped and tender, a staple of Asian cooking.

Juicy, golden kernels straight off the cob.

Young garlic stalks with tender bulbs, winter-only.

Juicy, vine-ripened tomatoes, sun-ripened for flavour.

Vibrant red-green leaves rich in calcium.

Large, meaty caps perfect for grilling and steaks.

Deep-green, nutrient-dense florets.

Wild-foraged honeycomb caps from Himalayan forest floors — India's most prized mushroom.

Robust, full-flavoured garlic bulbs.

Fragrant tempering leaves fresh off the tree.

Vivid orange rhizome, a winter-only fresh harvest.

Golden, trumpet-shaped wild mushroom with a fruity aroma.

Crisp, tightly-packed green cabbage heads.

A heat-tolerant Indian native with a thick, buttery bite.

Pungent, aromatic fresh ginger root.

Tart green mangoes for pickles and summer coolers.

Slightly bitter, iron-rich greens for winter cooking.

Tight, creamy-white florets, winter's favourite.

A deeper, earthier cousin of the white button.

Mild, slightly sweet white-purple roots.

Shaggy white cascades with a delicate crab-like texture.

Cooling, fragrant mint leaves for chutneys and drinks.

Karnataka's beloved winter bean, sold fresh in pod.

Sweet, plump peas fresh from the pod.

Vivid orange lab-cultivated specialty prized in wellness cooking.

Earthy, deep-red beets rich in antioxidants.

Thick, meaty stems that sear like scallops.

Large, mild gourd with a naturally powdery skin.

Aromatic, fresh-cut coriander for garnish and chutneys.

Slender, snap-crisp green beans.

Crisp white radish with a peppery bite.

Frilly, layered clusters with a deep forest-floor aroma.

The everyday classic — mild, versatile, and kitchen-ready.

Sweet, dense orange pumpkin, sold whole or cut.

Tender, iron-rich greens picked at dawn.