Season deck: what’s ripe right now

Our produce turns with India’s sky. This quick deck shows three lanes—Summer, Monsoon, and Winter— each with a signature that guides the week’s cooking.

Summer: saffron-yellow mango halves — **Summer** — mango, cucumber, melon; cool heat with lime + salt.

Monsoon: fresh okra pods bunched with twine — **Monsoon** — okra, gourds, chilies; quick sautés, no long stews.

Winter: citrus wedges on linen — **Winter** — citrus, carrots, mustard greens; bright dressings welcome.

Variety atlas: notes by terroir

Three field favorites with quick origin notes. Hover or tap to reveal tasting cues.

Striped baby eggplant from Maharashtra — Striped baby eggplant

Laterite hints Toasty skin, sweet core; best for quick char + yogurt.

Tight cauliflower florets on board — Cauliflower, tight florets

Alluvial speed Crunch holds after roasting; dust with cumin & rock salt.

Mustard greens with dew — Mustard greens

Winter snap Peppery lift; wilt gently with ghee and garlic.

Texture lab: cooking that respects structure

Choose a method to see how we aim for snap, silk, or caramel notes. Buttons switch the guide; numbers are illustrative.

Okra

Snap
Silk
Caramel

Okra (steamed)

Snap
Silk
Caramel

Carrot

Snap
Silk
Caramel

Crate builder: mix by mood

Tap a mood to filter. These are sample picks; availability rotates with fields.

Amaranth greens

Silky wilt with garlic and ghee; gentle mineral finish.

Desi cucumber

Cool crunch; lime + rock salt is all it needs.

Mango wedges

Saffron perfume from laterite hills; serve chilled.

Spice & acid board: small jars, big balance

Three pantry nudges that brighten produce without hiding it.

Lime wedges with rock salt — **Lime + rock salt** — wakes up cucumbers and greens.

Tamarind paste in small bowl — **Tamarind** — tart gloss for roasted carrots.

Homemade chili oil in glass jar — **Chili oil** — a clean spark for sautéed okra.

Route diary: short and calm

A three-step day that keeps flavor intact. The line fills as you scroll.

Dawn • field

Pick while cool; sort by size so batches cook evenly at home.

Midday • pack shed

Breathable crates; quick labels for plot, row, and time.

Evening • town pop-up

Tastings and handover; leftovers go to staff meal, not waste.

Cut & keep: small prep that protects texture

Three quick preps and how to hold them without losing snap or scent.

Okra sliced lengthwise on board — **Okra** — long slices, dry board.

Wipe knife between cuts; less stick.
Hold uncovered 15 min; surface dries for better sauté.

Leafy greens wrapped in cotton towel — **Leafy greens** — wrap in cotton.

Remove thick stems for quick wilt.
Towel + vented box in crisper keeps leaves calm.

Diced mango in a small glass box — **Mango** — tidy dice.

Glass box with paper liner; lid loose for 10 min.
Chill before serving; add a pinch of salt.

Pan & heat: choose the surface, steer the result

Pick a pan for the finish you want—snap, gloss, or slow perfume.

Cast-iron pan preheated — **Cast iron** — bold sear for okra or cauliflower.

Stainless steel pan — **Stainless** — quick gloss with ghee and garlic.

Clay pot on low flame — **Clay pot** — gentle simmer that keeps aroma round.

Freshness checks: three tiny tests

No gadgets—just touch, sound, and scent to judge crates at a glance.

Snap

Beans and greens should **snap** cleanly. A bend without break means older stock.

Press

Press a cucumber lightly—flesh should spring back, not hold a dent.

Smell

Smell near the stem: warm, floral scent says ripe; sour edge means past its best.

Micro-season window: three shifts inside one season

Early rains, peak showers, clear skies — flavors move in small steps. Slide the window.

Early monsoon: first rain on field path — **Early rains** — tender okra, soft herbs; go light on heat.

Peak monsoon: dripping leaves and dark soil — **Peak monsoon** — gourds thrive; keep pans wide for quick steam-off.

Clear skies after rain with warm light — **Clear skies** — chilies turn bright; finish with lime and salt.

Prep rituals: tiny habits that protect flavor

Seeds, rinse, rest — three calm moves that make cooking faster and kinder.

Label seeds by row

Simple tags keep harvest lots consistent, so your pan time doesn’t jump around.

Rinse, not blast

Low pressure saves skins and water. Drain in a basket; no soaking swells the fibers.

Rest on cotton

Ten quiet minutes on cloth let surface moisture leave, so greens take heat calmly.

Packaging we trust: breathable, reusable, simple

Crates and wraps that travel well and go back into the loop.

Field crate

Rigid sides prevent bruising.
Stacks with airflow gaps.

Paper wrap

Breathable shield for citrus.
Composts cleanly; no inks.

Cotton bag

For short hops to pop-ups.
Durable, washable, loops back.

Yield math: quick grams-to-plates guide

Slide to plan dinner. Numbers are friendly estimates for home pans.

People at the table 3 Greens per person (g) 120 g

Total greens 360 g Trim leaves only; stems optional.

Pan size 24–26 cm Wide surface keeps steam off.

Heat time 5–7 min Quick toss with ghee + garlic.

Pairing matrix: three veg × three sparks

Hover or focus a cell to see our cue. Rows/columns highlight for quick reading.

Cumin

Mustard seed

Lime

Okra

Greens

Carrot

Sourcing checklist: what we hold ourselves to

Traceable lots by plot and row
Reusable crates with return loops
Drip-first irrigation where possible
Seconds to staff meals or pickles
No inks/dyes on paper wraps

Where to next?

Field workshops & tastings Stories from growers Back to the season deck