Bok Choy (Full Plant Head)
Bok Choy (Full Plant Head)
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Delivery
Order by 10 PM tonight and it’s cut at dawn — with you Saturday evening.
Delhi, Gurgaon & Noida · ₹50 under ₹500 · free on orders of ₹500 or more.
Rather have it for the weekend? Choose Saturday delivery at checkout — order any day of the week.
First order with us?
Code NEWTGS takes 25% off a basket of ₹499 or more — once, as a nudge toward temptation.
No chemical pesticides · Next-evening Delhi, Gurgaon & Noida · Grown soil-free
A crisp Asian green with juicy white stalks and tender, glossy leaves, our bok choy is grown indoors and harvested whole so it reaches you firm and fresh. Mild and faintly sweet, it brings a satisfying crunch to everything from a quick stir-fry to a slow, soothing broth.
How this was grown
How this was grown
Delivery — the 10 PM rule
Delivery — the 10 PM rule
Order by 10 PM and your produce is harvested against your order at dawn, then delivered the same evening, usually between 5 and 8 PM — because cutting before you order would make us just another warehouse. We deliver to every pincode in Delhi, Gurgaon and Noida: ₹50 on orders under ₹500, free on ₹500 or more. Prefer the weekend? Choose Saturday delivery at checkout on any day of the week. The farm rests on Sundays: next-evening orders placed after Friday 10 PM arrive on Monday. Full details in our delivery policy.

Complete the dish
The Cantonese classic.
Bok choy and shiitake — the textbook pairing.
The recipeShiitake seared first, bok choy cut-side down, chives at the end. Twelve minutes, serves two.
How to make it
- Slice the shiitake; sear in a smoking-hot wok for two minutes.
- Halve the bok choy lengthwise and add cut-side down for two minutes.
- A splash of water, lid on, one minute to steam through.
- Soy or oyster sauce, snipped chives, serve over rice.
Complete the dish
The ginger-garlic broth.
The easiest bok choy there is — a bowl you drink.
The recipeGinger and garlic bloomed in oil, a clear broth, bok choy in last. Twenty minutes, serves two.
How to make it
- Bloom chopped ginger and garlic in a little hot oil, one minute — this is the whole flavour base.
- Add sliced shiitake, then pour in stock or water and simmer five minutes.
- Bok choy in, stems first for two minutes, leaves for one more.
- Season with soy, snipped chives over each bowl. Noodles optional, spoon mandatory.
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