Red & Yellow Bell Peppers (2 Pieces)
Red & Yellow Bell Peppers (2 Pieces)
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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 · Grown soil-free
Glossy, thick-walled and brilliantly coloured, our red and yellow bell peppers are grown without soil in Delhi NCR for exceptional sweetness and a satisfying crunch. Pesticide-free and harvested ripe, they bring both flavour and a vibrant pop of colour to the plate.
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 fajita night.
Char, crunch, and a lettuce cup to carry it.
The recipePeppers and cremini seared hot, spooned into cold butterhead cups. Twelve minutes, serves two.
How to make it
- Slice the bell peppers and cremini; sear in a very hot pan for four minutes.
- Season with cumin, chilli and a squeeze of lime.
- Separate the butterhead into cups and keep them cold.
- Spoon the hot filling in and eat with your hands.
Complete the dish
The griddle tray.
Charred edges, sweet middles.
The recipePeppers, zucchini and portobello griddled thick, rosemary onto the heat. Fifteen minutes, serves two.
How to make it
- Cut the peppers into wide flats, the zucchini and portobello into thick slices.
- Brush with oil; griddle on high, three minutes a side, untouched.
- Throw the rosemary sprig onto the heat for the final minute.
- Flaky salt and lemon straight off the griddle.
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