Ready-To-Eat Salad with Dressing and Nut-Mix.
Ready-To-Eat Salad with Dressing and Nut-Mix.
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Delivery
Past tonight’s 10 PM cut-off — orders placed now arrive Monday 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 · Small-batch, made fresh
Built to be quick and easy and stay fresh for a long time. This hydroponic salad is the easiest healthy habit you can have. It comes with separate boxes of chopped veggies (Seedless Cucumber, Bell Peppers), Salad Dressing and Nut-Mix. Each box is carefully packed to stay fresh in your fridge for days. All the veggies are pre-washed before packing all you need to do is mix everything and enjoy! You can buy as many as you like and they will remain fresh for at least 3-4 days!
How this was grown & made
How this was grown & made
Delivery — the 10 PM rule
Delivery — the 10 PM rule
Order by 10 PM and it's prepared fresh the next day, then delivered the same evening, usually between 5 and 8 PM. 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 wrap job.
The salad that learned to travel.
The recipeThe ready salad rolled into a warm wrap with pesto and cucumber crunch. Five minutes, serves lunch anywhere.
How to make it
- Warm a roti, paratha or tortilla — whatever the kitchen offers.
- Spread a spoonful of basil pesto edge to edge.
- Pile in the ready salad and a few cucumber batons for the crunch.
- Roll tight, halve on the diagonal, no plate required.
Complete the dish
The two-day plan.
What the salad started, the pantry finishes.
The recipeThe salad is today's lunch; the pesto owns tomorrow's pasta, herbs over both. Two meals, zero thinking.
How to make it
- Today: unbox the salad, dress it, done.
- Tomorrow: boil pasta and keep a cup of its water.
- Basil pesto in off the heat, loosened with the water until glossy.
- A pinch of the herb mix over both days.


