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Culinary Tree
No. 32, Ground Floor,
2nd Block, Austin Town,
Bangalore - 560 047
t: +91 80 4132 7687
e: info@theculinarytree.com

"Laughter is brightest where food is best."
- Irish Proverb
Local Exotic > Regular Vegetables
  • Sweet Corn
    A variety of maize, native to North America, sweet corn has become popular all over the world. Low in fat and full of nutrients, it contains health supportive anti-oxidant properties. It also releases freulic acid which has anti-cancer properties. Sweet Corn is versatile and can be boiled or grilled to be used in salads, curries, as toppings or even in soups across various cuisines.
  • Pandan Leaves
    Pandan is a herbaceous tropical plant with long green leaves. Pandan leaves are used to lend a unique taste and aroma to Thai desserts, drinks and wrap savoury foods such as chicken. Closer home, it is used to enhance the flavour of pulao, biryani and sweet coconut rice pudding.
  • Red ChillI
    A fruit belonging to the capsicum genus, it is differentiated on its pungency. There are several varieties of chilies such as red and pasilla chilies. Red chilies are milder than pasilla but hotter than jalapenos. They are used in cuisines ranging from Indian to Mexican as toppings or just to spice up the dish.
  • Red Radish
    An edible root vegetable, radishes are grown and consumed throughout the world, mostly raw as a crunchy salad vegetable. The raw flesh has a crisp texture and pungent, peppery flavour. Apart from salads, radish is also used in many European dishes. The leaves are used in recipes like potato soup or as sautéed side dish.
  • Turnip
    Turnip is a root vegetable grown in temperate climates for its white, bulbous taproot. Small tender varieties are used in salads, stews, or just eaten steamed with butter, salt and pepper.
  • Ooty Carrot
    Carrot is a root vegetable, popularly orange though purple, red, white and yellow varieties exist. It has a crisp texture when fresh. Carrots are widely used in various cuisines especially in the preparation of salads.
  • Beetroot with Leaves
    Beetroot is the taproot portion of the beet plant. The purple roots can be eaten grilled, boiled or roasted as a vegetable or cold as a salad. Beetroots are also used in soups and shredded to make Indian style side dishes. The green leafy portion is also edible and is served boiled or steamed and tastes similar to spinach.
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