Ivory Roots

01/01/2024

New year, new beginnings. Bringing healthy veggies to your doorstep in 2024

16/01/2022

19/01/2021

Good evening everyone. We have just launched our website www.ivory-roots.com
So head over there to buy the freshest veggies in Bangalore. Currently servicing areas surrounding whitefield, sarjapura road and indiranagar/defence colony

04/01/2021

growing in our system

04/01/2021

Salad bowl lettuce growing in our system.

04/01/2021

American curly kale

04/01/2021

Popeye would fall in love

05/11/2020

stuffed with baby spinach, cheese and yogurt dip. Garnished with brahmāstra sauce and mustard 🌱
The sweetness of the cherry tomatoes countered by the fire of our bhoot jolokia sauce

25/10/2020

grown in soil-less media in . Ideal for use in . Very sweet and juicy.

25/10/2020

iVoryRoots' curated Salad packs ready for delivery.

29/09/2020

29/09/2020

New plants of Cherry tomatoes have started fruiting.

29/09/2020

Rose and cashew shrikhand

27/09/2020

Introducing our hot sauce _Brahmāstra_

This divine elixir is powered by the souls of a hundred Nagas and has no known equal in the universe. It is the ultimate goal for all who seek to live in a higher plane of existence.

11/09/2020

made with love for our customers.

29/07/2020

Today's good deed

23/07/2020

Dhaba style smoked made with love using our veggies by one of our esteemed customers ... below
"I actually followed a couple of different recipes.
I boiled one bunch of mustard greens with two packs of baby spinach leaves, two medium turnips, one 8” size white radish, one inch piece of ginger and about 8 cloves of garlic. Use only the leaves of mustard greens, else your saag may become too stringy. Would be good to add salt as well.
Don’t add too much water because the leaves are also going to release water. About two large cups of water is good.
2-3 whistles in the pressure cooker. Roughly grind in the blender along with two tablespoons of makkai ( maize) atta when cool and keep aside.
Separately, in a handi or other vessel, melt about 2 tablespoons of butter. Then fry 6 cloves of chopped garlic until soft, then another one inch piece of ginger finely chopped, one medium sized onion along with two finely chopped green chilies (deseeded so less heat) and finally one medium sized tomato ( both finely chopped). Let each of these ingredients cook a little before adding the next ingredient. Add salt along with tomato so everything gets mashed. Then add one teaspoon jeera powder ( recipe called for Dhania powder, but I didn’t have any), one teaspoon Kashmiri chili powder and one teaspoon amchur powder. Stir until all masalas are mixed and then add saag paste. Adjust salt to taste.
Turn of the stove and smoke this dish. To do so, heat a small piece of coal until it turns almost white. Put the coal in a small steel Katori( bowl) and place on top of the saag inside the dish in which it was cooked. Pour a couple of drops of ghee directly on the coal and cover the saag handi for 10-15 seconds. Not more than that. Open the lid and remove the steel bowl and the coal from the handi.
Finally, in a separate tadka pan, heat 1-2 tablespoons of ghee and fry 6 garlic cloves and two dry red chilies and pour it over the saag.

It can be made vegan by replacing butter and ghee with oil.
Garlic is optional.
Smoking the dish is optional.
I know I’ve used a lot of garlic but this dish doesn’t reek of it. The flavor gets absorbed nicely."

20/07/2020

Our salad pack

20/07/2020

Lettuce wall

20/07/2020

When the sun doesn't shine 🌱

20/07/2020

What time is it? Time for some Ideal for salads, sweet and juicy. A love child of a cucumber and a bell pepper

20/07/2020

Radish Microgreens if you don't feel like consuming the full plate, plant it in a pot and enjoy some radishes a few weeks later

20/07/2020

Our packing is a hit with our customers.