Know Your Ingredients.
Every seed, sprout, and leaf in your bowl has a clear purpose. Explore their taste, texture, and why we grow and prep them fresh daily in Raipur.
Broccoli Microgreens
Brassica oleracea var. italica
Mildly grassy • nutty • fresh brassica sweetness
Tender stem with a delicate, crisp leaf
What is it?
10-day-old broccoli seedlings harvested right at the emergence of the first true leaves.
Why We Use It
Concentrated source of glucoraphanin (converts to sulforaphane) providing up to 40× the antioxidant density of mature broccoli without heavy fibrous bulk.
Kitchen Prep & Sourcing
Grown chemical-free on organic substrate under controlled vertical LED spectrums in Raipur.
Red Cabbage Microgreens
Brassica oleracea var. capitata f. rubra
Fresh • crisp • mildly peppery cabbage finish
Tender + crisp with vibrant purple hues
What is it?
Young red cabbage greens rich in deep violet pigments called anthocyanins.
Why We Use It
Delivers a subtle peppery note that balances rich curd dressings, while boasting 6× more Vitamin C than mature cabbage heads.
Kitchen Prep & Sourcing
Hydroponically grown using purified water in our indoor micro-farm in Raipur.
Radish Microgreens
Raphanus sativus
Zesty • sharp • pleasant peppery wasabi bite
Crisp, juicy pink-white stem
What is it?
Fast-germinating radish shoots loaded with natural plant enzymes and sulfur compounds.
Why We Use It
Natural digestive stimulant: the mild pungency triggers gastric enzymes to help digest heavier pulses and legumes effortlessly.
Kitchen Prep & Sourcing
Harvested on day 7 to 9 at the exact peak of crisp pungency.
Pak Choi Microgreens
Brassica rapa subsp. chinensis
Sweet • clean • delicate mineral finish
Silky leaf with a tender, watery crunch
What is it?
Asian brassica microgreen prized for its high moisture and gentle flavor.
Why We Use It
Provides gentle hydration, folate, and calcium without overpowering delicate dressings.
Kitchen Prep & Sourcing
Grown under soft LED light cycles for ultra-tender foliage.
Alfalfa Microgreens
Medicago sativa
Nutty • subtle • sweet pea-like notes
Wispy, delicate tangle of refreshing greens
What is it?
One of nature's oldest living superfoods, rich in plant saponins and chlorophyll.
Why We Use It
Creates an airy, premium texture that holds vinaigrettes evenly across the entire bowl.
Kitchen Prep & Sourcing
Pure water aeroponic germination, cleanly snipped.
Germinated Moong Sprouts
Vigna radiata
Mildly sweet • nutty • fresh green crunch
Juicy, firm bite with crisp white tails
What is it?
Whole green gram sprouted until tail length reaches 1.5 to 2.5 cm.
Why We Use It
Germination breaks down oligosaccharides (which cause gas) and doubles bioavailability of Vitamin C and plant protein.
Kitchen Prep & Sourcing
Soaked 12 hours, sanitized, and germinated in controlled darkness for 36 hours.
Moth Bean Sprouts
Vigna aconitifolia
Earthy • rich • rustic nutty aroma
Tiny, compact, highly satisfying crunch
What is it?
Drought-hardy Indian legume renowned for exceptional protein density and minerals.
Why We Use It
Adds an earthy crunch and complex amino acids that pair beautifully with tangy lemon and chaat spices.
Kitchen Prep & Sourcing
Traditional slow germination to yield tender, digestible shoots.
Sprouted Kala Chana (Brown Chickpeas)
Cicer arietinum
Robust • nutty • hearty earthy depth
Firm, toothsome chew that feels like a substantial meal
What is it?
Heritage Indian brown chickpea, germinated and lightly steam-blanched.
Why We Use It
Dense in insoluble fiber and non-heme iron; ensures 4+ hours of feeling full and satisfied.
Kitchen Prep & Sourcing
Germinated for 48 hours then flash-blanched for tender digestion.
Sprouted Horse Gram (Kulith)
Macrotyloma uniflorum
Earthy • smoky • deeply satisfying grain note
Hearty, pleasant bite
What is it?
Ancient Ayurvedic super-pulse with the highest calcium and iron content among common legumes.
Why We Use It
Known in traditional wellness for metabolic stimulation and warm vitality during active workdays.
Kitchen Prep & Sourcing
Germinated to reduce anti-nutrients and steam-cooked to tenderness.
Blanched Broccoli Florets
Brassica oleracea
Clean • savory • mildly sweet
Crisp-tender (not mushy)
What is it?
Fresh broccoli crowns cut into bite-sized florets and blanched in boiling sea-salt water for 90 seconds.
Why We Use It
Flash blanching softens cellulose for effortless digestion while locking in vibrant chlorophyll and crunchy texture.
Kitchen Prep & Sourcing
Blanched and immediately ice-shocked to halt cooking.
Golden Sweet Corn
Zea mays var. saccharata
Naturally sweet • juicy • refreshing pop
Tender kernel that bursts with sweetness
What is it?
Sweet yellow corn kernels, freshly steamed.
Why We Use It
Provides natural unrefined carbohydrates that fuel mental focus and balance savory spices.
Kitchen Prep & Sourcing
Gently steamed same-shift to preserve natural sweetness without added sugar.
Shredded Purple Cabbage
Brassica oleracea var. capitata f. rubra
Crisp • earthy • slightly sweet peppery crunch
Ultra-crisp shred that stays crunchy even after dressing
What is it?
Fresh purple brassica shredded into fine ribbons.
Why We Use It
Unlike lettuce which wilts quickly, purple cabbage maintains structural crunch and supplies anthocyanin antioxidants.
Kitchen Prep & Sourcing
Precision julienned same-morning and chilled in crisping units.
Crisp English Cucumber
Cucumis sativus
Cool • crisp • ultra-clean melon notes
Water-dense crunch
What is it?
Thin-skinned, seedless English cucumbers.
Why We Use It
95% natural structured water; provides vital hydration and electrolyte replenishment under Raipur's sun.
Kitchen Prep & Sourcing
Diced same-shift with skins intact for maximum potassium and fiber.
Fresh Malai Cottage Cheese (Paneer)
Dairy protein
Mild • milky • lightly seasoned with jeera & herbs
Soft, tender melt-in-the-mouth cubes
What is it?
Locally crafted whole-milk paneer made from fresh farm milk in Chhattisgarh.
Why We Use It
Rich in casein protein which digests slowly over 4 to 6 hours, preventing hunger spikes and maintaining muscle recovery.
Kitchen Prep & Sourcing
Lightly marinated with roasted spices and gently seared/steamed for tenderness.
Herb-Marinated Artisan Tofu
Glycine max (Soy)
Savory • aromatic herbs • gentle smoky finish
Crisp golden edge with a soft, pillowy interior
What is it?
Non-GMO organic soybean curd, pressed and infused with rosemary, oregano, and garlic.
Why We Use It
Delivers all 9 essential amino acids with zero cholesterol and feather-light digestion.
Kitchen Prep & Sourcing
Pressed to remove excess moisture, herb-marinated, and oven-roasted.
Roasted Smoky Soya Chunks
Defatted soy flour
Savory • spiced • smoky barbecue undertones
Chewy, satisfying bite reminiscent of tandoori roast
What is it?
High-protein plant texturate hydrated in vegetable broth and roasted with tandoori spices.
Why We Use It
One of the highest natural protein concentrations in the plant kingdom, perfect for gym-goers and active routines.
Kitchen Prep & Sourcing
Slowly simmered with whole spices, drained, and dry-roasted.
Steamed Kabuli Chana (Chickpeas)
Cicer arietinum L.
Nutty • creamy • mild buttery sweetness
Tender, melt-in-mouth with soft skin
What is it?
Premium whole chickpeas slow-soaked and pressure-steamed with bay leaf and pink salt.
Why We Use It
Dual power: delivers both plant protein and slow-digesting resistant starch for long-lasting digestive fullness.
Kitchen Prep & Sourcing
Overnight 14-hour soak, perfectly steamed to eliminate toughness.
Mint Yogurt Dressing
Cultured dairy & fresh herbs
Tangy • cooling • aromatic pudina & roasted cumin
Velvety, silky smooth emulsion
What is it?
House-made emulsion of hung curd, freshly pounded mint leaves, roasted jeera, and pink rock salt.
Why We Use It
Provides gut-friendly probiotics without the inflammatory refined seed oils found in commercial mayonnaise dressings.
Kitchen Prep & Sourcing
Hand-blended fresh every morning before dispatch.
Roasted Garlic Yogurt Dressing
Allium sativum & yogurt
Creamy • mellow roasted garlic • savory warmth
Rich, luscious dressing that coats greens evenly
What is it?
Whole garlic cloves slow-roasted in extra virgin olive oil until caramelized and folded into thick curd.
Why We Use It
Roasting sweetens the garlic, removing raw pungent bite while preserving garlic's beneficial allicin compounds.
Kitchen Prep & Sourcing
Slow oven-roasted garlic whipped with cold-pressed olive oil and curd.
Tangy Lemon Herb Vinaigrette
Citrus & cold-pressed oil
Zesty citrus • herbaceous • subtle cracked black pepper
Light, glistening vinaigrette that lets produce shine
What is it?
Freshly squeezed lemon juice emulsified with cold-pressed extra virgin olive oil, oregano, and Himalayan pink salt.
Why We Use It
The citric acid enhances non-heme iron absorption from greens and pulses, while healthy monounsaturated fats carry fat-soluble vitamins.
Kitchen Prep & Sourcing
Cold-emulsified without artificial stabilizers, thickeners, or preservatives.
Ready to taste fresh living nutrition?
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