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Curry leaf (Murraya koenigii)

Curry leaf is an aromatic deciduous plant, 4-5 meter in height, mainly grown homesteads in large containers. Leaves are used as a natural flavouring agent in various dishes curries poha etc. Its act against many bacterial and fungal infections and cure gastrointestinal and protect liver.

₹ 320.00

Knol-Khol (Ganth Gobi) ( Brassica caulorapa)

Knol-khol is a rich source of antioxidants; it helps in fight of cancer. It contains high amounts of Vitamin A- 20 IU & C-66mg.

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Okra - Bhindi

It is a good source of protein, riboflavin, niacin, phosphorus, potassium and zinc.

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Onion (Allium cepa)

Onion is used in preparation of sauces, soups and seasoning of food. Onion is a good source of vitamins, minerals and antioxidants. It can also be eaten raw or used to make pickles or chutneys

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Pumpkin is a rich source of potassium and Vitamin-A. The bright orange color of pumpkin is an indication of an important antioxidant, Beta-Carotene. Pumpkin is cooling, diuretic and improve digestion. It eliminate harmful worms from digestive system.

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Radish (Raphanus sativus)

Radish roots and leaves are consumed both as salad and as cooked vegetable. Fresh roots are good source of vitamin-C. Radish is good for the liver and stomach, and acts as a detoxifier. Leaves are good source of calcium.

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