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Our family has tended orchards on India's western coast since 1948. Today we partner with progressive growers across seven states, running an integrated model from field to cold-chain to port.
Every fruit leaves at the peak of its season — so what arrives is what the tree meant to grow.
India's climatic diversity lets us offer premium fruit for most of the year — grown in the terroir it knows best, picked at peak, shipped cold.
Alphonso, Kesar, Banganpalli and Dasheri — 20+ brix, fibreless, intense in flavour.
The Indian Bhagwa — deep red, soft sweet arils. Shipped air and sea, twelve months.
Succulent berries from Western India's ideal growing belts, with new varieties each season.
Branded Indifigs — an emerging winter source, super-delicious and low-cost.
Red-purple and white-flesh varieties. Mildly sweet, vibrant, strictly handled.
From South India's prime belts. Semi-husked and de-husked — ceremony and culinary.
Pink-flesh and white-flesh — refreshing, subtly sweet, food-safety compliant.
Papaya, sapodilla, apple ber, custard apple, Barhi dates, sugarcane and more.
Beyond flavour, the mango is one of the most nutritionally interesting fruits on Earth. Figures below are per 100 g of fresh fruit, drawn from USDA data and peer-reviewed horticultural literature.
Mangoes continue to ripen after harvest, driven by ethylene (C₂H₄) auto-catalysis. We pick at ~14° brix & 85% maturity so the fruit reaches its 20+ brix peak in your kitchen, not in transit.
A xanthonoid polyphenol unique to Mangifera, with documented anti-inflammatory, anti-diabetic and hepatoprotective activity in in-vitro and animal studies.
Ripe mango has a glycaemic index around 51 and a glycaemic load of ~8 per 100 g — lower than banana or pineapple, despite its natural sweetness.
Beta-carotene, violaxanthin and zeaxanthin give ripe Alphonso its saffron flesh — and make mango one of the most pro-Vitamin-A dense fruits in the human diet.
Gallic acid, quercetin, kaempferol and catechins contribute significant antioxidant capacity — ORAC values rival those of many berries.
Alphonso holds quality at 13 °C & 85–90% RH. Below 10 °C it suffers chilling injury; above 16 °C it over-ripens. We log temperature end-to-end.
Before a crate leaves our pack-house, each fruit is scanned by instruments that see what the eye cannot — density, sugar, micro-bruising, internal disorder.
A 905 nm line-laser captures 120,000 points/second, reconstructing a sub-millimetre mesh. Volume, symmetry, surface defects — at ±0.08 mm.
Low-dose X-ray at two energies reveals flesh, seed and air pockets — catching internal breakdown and seed damage long before any outward sign.
Near-infrared light (800–1700 nm) reads sugar (°Brix), dry matter and acidity of each individual fruit — non-destructively, in under 400 ms.
A 320-channel hyperspectral camera plus a CNN grading model flag bruises, sun-scald and colour variance. Each fruit receives an A–C grade in real time.
Every fruit chosen by eye and touch — never shaken, never bruised.
Tree to cold-chain in under twelve hours. The clock is part of the craft.
Unbleached kraft, straw cushioning, no plastic. As our grandfathers shipped.
No mixing, no middlemen. You know the grove your box came from.
Lab-tested every batch. Numbers you can ask for, and we'll send.
We close when the orchard rests. Flavour doesn't come from storage.
If a box misses the mark, the next is ours. No forms, no fuss.
Every rupee goes back to the grove that grew it. That's the whole model.
Importers, retailers and gifting programmes — secure allocations across mangoes, pomegranates, grapes, figs and more. Pre-season bookings are open now.