Straight from the fertile soils of Odisha, meet the orange and purple sweet potatoes rooted in generations of local farming traditions.
The orange variety is rich in beta-carotene, while the purple gets its deep hue from anthocyanins - natural pigments known for their antioxidant and anti-inflammatory properties. Earthy, lightly fruity, and naturally sweet as they cook, they’re the kind of ingredient that feels both comforting and nourishing.
We love roasting them dry, scooping out the mash, and enjoying them as a simple carb replacement.
The Krishi Cress creative team is expanding. We are currently hiring for two pivotal roles: a Junior Graphic Designer to handle everything from packaging to web, and a Brand & Content Lead to own our narrative across all platforms.
We’re looking for hands-on, curious individuals who are ready to dive into the fast-paced world of D2C food branding and seasonal storytelling.
Roles: Junior Graphic Designer (0–2 years) | Brand & Content Lead (3+ years)
Location: New Delhi
Type: Full-time
Apply: Send your work to [email protected]
Here is a zucchini hack you didn’t know you needed!
Gently peeling the outer layer removes the fibrous skin that can be difficult to digest.
This simple technique creates a pasta-like shape that is perfect for stuffing just like cannelloni. It is also a simple, delicious way to practice sustainability.
Mom taught us that the list is just a suggestion, but the season is the law. This Mother’s Day, we’re celebrating the woman who never settled for good enough. 💛
May is heating up, and our harvest is keeping it cool!
From the crunch of fresh apples to the pop of juicy blueberries, mangoes, and dragon fruit, our May produce is a tropical dream. We’ve got Hass avocados for your summer salads, sweet Malta oranges, and a vibrant spectrum of edible flowers to make every plate a work of art.
Sun-ripened and farm-fresh, what’s topping your list this month?
In Japan, red kuri squash is known as kuri kabocha (栗かぼちゃ) — literally “chestnut pumpkin,” named for its subtly sweet, nutty flavour that resembles roasted chestnuts.
It’s part of the broader kabocha family, a staple in Japanese home cooking. It is also called Hokkaido pumpkin and has a naturally sweet, nutty flavour and a smooth, dense texture. The skin is edible when cooked, and it works beautifully roasted, in soups, purées, or even baked goods.
Not all squash are created equal. Meet our new limited-edition Red Kuri Squash - now live on the website!
Cultivated in Japan and prized in both Japanese and French kitchens, its name literally translates to chestnut - and one bite tells you why. Dense, naturally sweet, and deeply flavourful, it’s nothing like the bland, watery squash you may know. Think notes of sweet potato and roasted chestnut in every mouthful. Once you cook it, be sure to eat it WITH the skin!
Blend it into a silky pasta sauce, roast it with olive oil and salt, or turn it into a comforting coconut milk subzi. However you cook it, you really can’t go wrong.
Limited stock only, and a true rarity in India. Try it before it disappears.
The best things about summer? Mangoes in one hand, a chilled drink in the other.
So we did the obvious - we put them together.
Meet our Mango Kombucha range:
🥭 Mango & Passionfruit - zesty, tangy, made with sweet Ratnagiri aam
🌿 Mango & Curcumin - refreshing with a functional boost to support immunity
This is summer in a bottle. Go on and take a sip of the season.
Kombucha is our go-to summer drink - and there’s science to back it up.
When the heat rises, your gut is already under stress. Sugary drinks? They only make things worse - spiking your energy and crashing it just as fast.
Kombucha does the opposite! Packed with probiotics and good bacteria, it supports gut balance and keeps digestion on track - one refreshing sip at a time.
