Broccoli 1 Head (Approx - 500g)
Broccoli 1 Head (Approx - 500g)
Order by 10 PM — harvested at dawn, yours by evening
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No chemical pesticides · Next-day Delhi & Gurgaon · Grown soil-free
Dense, deep-green and freshly cut, our broccoli is grown without soil in a controlled environment for tight, tender florets free from grit and pesticide residue. Clean and crisp, it's a nutritious all-rounder that's as good roasted as it is steamed.
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 — because cutting before you order would make us just another warehouse. Delhi & Gurgaon only. The farm rests on Sundays: orders placed between Friday 10 PM and Sunday 10 PM ride Monday's van.
Complete the dish
The wok broccoli.
Charred florets, glossy mushrooms, proper heat.
The recipeBroccoli blanched then seared hard with shiitake, chives to finish. Twelve minutes, serves two.
How to make it
- Cut the broccoli into florets; blanch for ninety seconds and drain well.
- Sear the sliced shiitake in a smoking wok for two minutes.
- Broccoli in — sear until the edges char, about three minutes.
- Soy and snipped chives off the heat.
Complete the dish
The charred chilli broccoli.
Ottolenghi's trick, Delhi's chillies, zero mushrooms.
The recipeBroccoli blanched, charred hard, hot garlic-chilli oil poured over, parsley and lemon to land it. Fifteen minutes, serves two.
How to make it
- Blanch the florets for ninety seconds, ice-shock them, and dry completely.
- Char on a screaming-hot pan with the bell peppers cut into flats, three minutes a side.
- Warm sliced garlic and chilli in oil until just golden; pour it over everything.
- Chopped parsley and a squeeze of lemon. Serve loudly.
