BRINGING TRADITIONAL FOOD INGREDIENTS STRAIGHT FROM THE FARM TO YOUR KITCHEN ABOUT US At Original Indian Table we are passionate about increasing farmer income by bringing the finest indigenous and healthy ingredients from India to market. To do this, we have travelled more than 90,000 kilometers across 24 Indian states to meet with farmers. We have found farmers increasingly move towards local crops and natural ways of growing food that are safer for us and healthier for the climate. Our mission is to bring these products to customers looking for clean, nutritious and local food.

OUR PHILOSOPHY We believe in the interconnectedness of things. We can live a healthy life and live on a healthy planet only if we re-establish our relationship with food and enable the production of clean, local and sustainably grown crops. All our products are Traditional, Healthy and Directly Sourced.

WHAT WE DO We bridge the gap between farmers struggling to market traditional and sustainable food ingredients and customers looking for healthier, more nutritious and local alternatives. Our offering is positioned as an experience as it contains not just the product but also details on the origin, nutritional benefits and uses for each product. Our clients range from retail customers to leading chefs, restaurants and hotels across India and abroad.

PARTNERS/FARMERS Our back-bone are our partner women and men farmers and organizations across India. They have dedicated their lives to sustainable farming. They work tirelessly to sow, nuture and harvest traditional varieties of produce, so that You and Me can live a healthy life. We currently work with 20 small-holder farmer groups including women farmers practising sustainable agriculture spread across 15 states, giving them access to a national market under a common umbrella. BLACK RICE

BLACK RICE KHEER

INGREDIENTS Serves 3-4 Soak the black rice in 3 cups of water for 8 hours. Heat milk in a thick 1 cup black rice bottomed big vessel till it starts boiling and gets thicker. Strain the rice 8 cups full cream milk and cook it in the milk on medium flame. Keep cooking and stirring till 1 cup sugar or as per taste the rice is cooked and the consistency of kheer becomes thick. Add 1 tsp cardamom powder sugar and cardamom powder and stir well. The kheer will be purplish in A handful of cashew nuts colour. For seasoning, heat ghee in a separate vessel. Add cashew nuts and raisins to it and as they brown, add them along with raisins to the kheer. Savour 1 tsp ghee the black rice kheer hot or chilled.

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Black rice is a sticky rice grown primarily in Eastern India and Asia. It is also known as “Forbidden Rice,” since in ancient China it was reserved for the emperor and nobles, and commoners were prohibited from eating it. This heirloom variety originally from Eastern India, has been grown in Karnataka and West Bengal since the past 10 years in an effort to conserve it. Antioxidant Rich. Nutty and Aromatic. Nutritionally dense grain, this rice is rich in iron and phytonutrients (antioxidants) which also give it a purplish colour and distinct aroma. Uses: Its glutinous properties makes it ideal for risotto and rice pudding. Great accompaniment to Indian and Western meals. Soak for minimum 1 hour or ideally overnight. Cook 1 cup rice with 3 cups water. Best cooked on stove top. Traditionally, Black Rice was used to make pudding and eaten as normal rice.

BAMBOO RICE

BAMBOO ‘RICE’ CHILLAS WITH YOGURT FILLING

INGREDIENTS Serves 3-4 Powder the rice into a fine powder in a regular grinder/mixie. Add 1 cup Bamboo Rice salt and water to make batter that can be easily spread on a pan. Mix 1 cup yogurt the vegetables in the yogurt along with the green chilli, coriander, ¾ cup grated vegetables (carrot, curry leaves and chat masala and keep aside. Add ghee on the onion, cucumbers) 1 finely chopped green chilli pan and make a round pancake of a scoop of batter using circular Fresh coriander and curry leaves movements. Sprinkle water on the pancake ensuring it doesn’t stick. 1 tsp chat masala Take it off the pan once ready, add a dollop of yogurt mixture in the Ghee and salt as needed center and roll it up. Enjoy as a healthy breakfast or snack.

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Bamboo ‘rice’ is actually seeds of bamboo flowers collected by tribal communities in Karnataka. Hard to get, it is pungent, sweet and nutritious, with a wheat-like taste. It is richer in protein and carbohydrates than wheat and paddy rice. Gluten free. Rich in Protein and Dietary Fibre. This calorie dense and fibre rich ‘rice’, cures kapha and pitta doshas and removes toxic substances from the body. Uses: Use as a rice substitute by cooking 1 cup bamboo rice with 4-5 cups water. Can also be used as a wheat substitute by grinding into powder to make parathas, chillas and chapattis. Traditionally, Bamboo Rice was used to make payasam and grinded to make dosa. BARNYARD MILLET

BARNYARD MILLET SALAD

INGREDIENTS Serves 2-3 3 tbsp olive oil 1 cup barnyard millet Salt and pepper 2 cups water Dry roast the millet in a pan for a few minutes till smoke emerges. ½ cup finely chopped parsley Add 2 cups water, boil and cook on stove top till al dente. Drain ¼ cup finely chopped cilantro the millet and set aside to cool. Separately whisk together the 1 tbsp finely chopped mint lemon juice, olive oil and honey and season with salt and pepper. 2 small ripe tomatoes, diced In a large serving bowl, mix the millets with the parsley, cilantro, 1 small oninon, diced mint, tomatoes and onions. Add in the lemon mixture and season 1 lemon, juiced to taste. Allow to sit for atleast 30 minutes in the refrigerator for ½ tsp honey the flavours to marry. For new products and recipes visit www.originalindiantable.com

One of the oldest cultivated millets, this crop has been grown, harvested and packed by Uttarakhand women farmers. It has the lowest carbohydrate amongst all millets and has ten times more fibre than wheat. Also known as Jhangora, Kuthiravali and Oodalu. Rich in vitamin B-complex. Low in carbohydrate. High in vitamins and fibre, barnyard millet aids in digestion and prevents cardiovascular diseases. It is ideal for people with type II diabetes. Uses: Cook 1 cup millets with 2 cups water. Have everyday instead of rice. Works really well in salads and as a couscous substitute. It has been traditionally used in upmas, idlis, dosas, lemon rice and pongal.

AMARANTH

AMARANTH PATTIES

INGREDIENTS Serves 2-3 1 whisked egg (optional) 1 cup amaranth Ground black pepper & salt 2 cups water Cook the amaranth in boiling water and simmer. Drain and let the amaranth 1/2 red onion finely chopped cool. Heat oil in a pan. Add the onions and garlic. Once brown, add the 3-4 cloves garlic grated capsicum and zucchini. Cook for 5 minutes. Add to the amaranth along with 1/2 red capsicum chopped all the spices and mix well. Add the amaranth flour or half the flour and egg 1/4 zucchini chopped and mix well. Add flour till you get a consistency that allows you to make 2 tsp amchoor (dry mango powder) patties. Add oil to a flat pan and cook the patties on both sides till brown and 2 tsp chilli powder crisp. Enjoy the crunchy amaranth patties with coriander chutney. 4-6 tablespoons amaranth flour

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The seeds of the Amaranth plant are used as grains, and referred to as pseudo-cereal. Superior to quinoa in protein, it is one of the world’s best sources of nutrition. Cultivated throughout India, Amaranth is popularly known as rajgira in India. Amaranth is good for heart, cardiovascular, bone and digestive tract health. It contains protein, calcium, magnesium, potassium, phosphorus, iron; high content of fiber and vitamin E. Uses. The traditional uses of Amarath are many. It can be cooked as porridge or upma to make a healthy breakfast or to make risotto and pudding. Puff it to make cereal and laddoos or grind into flour to make chapattis and cookies. DIANA RED RICE

DIANA RED CURD RICE

INGREDIENTS Serves 2-3 1 cup Diana rice Soak rice overnight. Add water and cook in pressure 4 1/2 cups water cooker (5-6 whistles) for faster results or stove top if 1 cup yogurt you have time till you get an dente texture. Cool the rice. 2 green chillies Separately, add ghee to a pan followed by mustard seed 1 tsp mustard seeds, urad dal and dals and cook till it crackles. Add asafoetida, green (white) and chana dal (spilt) chillies and curry leaves, fry and set aside. Mix rice and 1 tsp grated ginger yogurt with salt as needed. Once the tempering cools down 1 tsp ghee add to the yogurt. Garnish with coriander leaves and enjoy. 1 twig curry leaves 1 pinch asafoetida For new products and recipes visit www.originalindiantable.com

Diana rice has an interesting etymology. ‘Dia’ and ‘anna’ stand for diabetes and grain respectively. It has been named so as it is especially beneficial for diabetics. Unlike refined white rice, this par boiled red rice retains the vitamin E rich oil between the bran and endosperm. Because of the bran’s high fibre content, Diana rice has a rough, nutty texture. Low glycemic index. Rich in antioxidants. Packed with vitamins and minerals Diana rice is ideal for diet conscious and diabetic people. Being low glycemic index it releases sugar slowly into the blood stream. Uses: Eat as an everyday meal accompaniment with dal, curries or be prepared as fried rice. Tastes exceptional with curds. Activate the germ layer by soaking the rice overnight. Cook 1 cup rice with 4-5 cups water on stove top (approx. 30 minutes) or pressure cooker (approximately 5-6 whistles). The traditional recipe of Curd Rice was made using Diana Red Rice and tasted delicious.

FIVE RICE BLEND

FRIED FIVE RICE BLEND

INGREDIENTS Serves 2 1 cup five rice blend Soak the rice for at least an hour or ideally overnight. 3-4 cups water Cook in boiling water on stovetop for 30-45 minutes till 1 finely chopped onion rice is cooked. Add oil and fry jeera, garlic, ginger, onion, 1 tsp grated garlic and ginger chilli paste. Add the vegetables, stir fry, cover and cook in 1 tsp chilli paste own steam. Add in five rice blend and cover for 5 more ½ cup finely diced vegetables minutes. Enjoy the rice! (paneer, mushroom, carrot, beans) Salt and Turmeric

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A take on the wild rice blend available in the West, our signature rice blend is a wholesome mixture of two types of brown and red rice with a dash of black rice. Four of the rice are grown by farmers in West Bengal and the fifth in Tamil Nadu. Rich in fibre, antioxidants, iron and protein amongst many other nutrients, our rice blend is a complete accompaniment to your daily meals. It is gluten free. Uses: Eat as an everyday meal accompaniment. Soak overnight and cook 1 cup rice with 3-4 cups of boiling water for at least 30 minutes. Best cooked on stove-top. Also makes a great biryani. MUNSIARI RAJMA

MUNSIYARI RAJMA SALAD

INGREDIENTS Serves 2 Soak the rajma overnight and cook in pressure cooker. 1 cup white munsiari rajma Strain the water and keep rajma aside. Mix the vinegar, 1/2 red onion chopped olive oil, honey, salt and pepper well. Once the rajma cools 2 tbsp white wine vinegar down add the onions and the vinaigrette. Chop the green 2 tbsp olive oil onion and add as garnish. Best if chilled in the refrigerator 1 tsp honey for a few hours or overnight. 1/2 green onion cut vertically Salt and pepper to taste Note: Green onions can be substituted with parsley for garnishing.

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If you love rajma, there’s nothing better than the Munsiari variety – named after the region it is grown in. These beans were harvested by a women’s farmer group and brought to you for a sumptuously fresh experience. These four varieties of Rajma from the Munsiyari region are: Bhaisku Rajma or Buffalo kidney beans (purple), Munsiyari white and red Rajma and Jhumka or Namik Rajma (white round).

HORSEGRAM

HORSEGRAM RASAM

INGREDIENTS Serves 2–3 Soak horsegram overnight. Cook with 3 cups of water in a 1 cup horsegram pressure cooker with salt for 5-6 whistles. Stir well and strain 1 tbsp tamarind the water out. Add more water if too strong. Soak 1 tablespoon 1 tsp each mustard, chana dal, tamarind for 15 minutes, mash and drain the juice. Add to the split urad dal and cumin seeds horsegram water to get the desired sourness. Coarse grind 1 small onion cut in long slivers the cumin seeds and garlic separately. Temper the mustard 5 cloves garlic and dals in oil, adding curry leaves, onion slivers, 1 broken red 1 dry chilli chilli, a pinch of hing and the coarse mix. Add the temper to the Pinch of hing/ asafoetida horsegram water along with turmeric and salt to taste. Heat the Curry leaves rasam and stop just before it reaches a boil. Enjoy!

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Horse gram is a pulse known for its exceptional nutrition profile, drought-resistance and general hardiness. It is the most protein-rich lentil packed with a number of health benefits. High in iron, calcium, carbohydrates and protein and low in fat. Its low lipid and sodium content and slow digestible starch make it ideal for diabetic and obesity patients. Soak horsegram overnight and use in dals, soups, vegetables, curries. Diabetics can eat sprouted raw horsegram. HIMALAYAN GARLIC ROCK SALT

Far superior in terms of taste and health to the iodized equivalent on your current table, this handmade, savoury salt is an artisanal blend of Himalayan rock salt with mountain garlic. Rich in Vitamin B6 and Minerals. Garlic is good for cardiovascular health and minerals in rock salt aid in the digestion process. Uses: Use as a seasoning for salad, raita and pastas or as an accompaniment with meals. This salt makes a great spicy potato vegetable.

HIMALAYAN LEMON RIND ROCK SALT

A handmade and savoury artisanal blend of Himalayan rock salt with the rind of hill lemon and Kerala black pepper. Rich in Vitamin C and minerals. The vitamin C in lemon builds immunity and the minerals in rock salt and pepper aid digestion Uses: Ideal as a seasoning for salad, raita and pastas or as an accompaniment with meals.

HIMALAYAN BHANGJEERA ROCK SALT

This hand made savoury salt is an artisanal blend of the Himalayan rock salt with the aromatic seeds of the bhangjeera plant that is traditionally consumed by the people of Garhwal in Uttarakhand. Unlike bhang, a cannabis extract, bhangjeera does not induce hallucination. Rich source of Vitamin C and minerals. Bhangjeera seeds are rich in omega-3 fatty acids and Vitamin C which reduces in ammation, prevents heart ailments and increases immunity. Uses: Ideal as a seasoning for salad, potato chaat, raita and kebabs or as an accompaniment with meals. OUR FARMERS

Apricot harvesting by a local farmer group in Ladakh Mira Di making our infused rock salts by hand in Majkhali village Jammu and Kashmir Uttarakhand

Our team with farmers who grow indigenous crops Syed Ghani Khan, a farmer who has revived hundreds of rice varieties Ladakh Karnataka

Women farmers cleaning kidney beans in the Himalayan village of Farmers planting paddy rice during the sowing season in Jhajjar Munsiari, Uttarakhand Haryana OUR CUSTOMERS

Original IndianTable brings local and unique artisanal products to my kitchen directly from the farmers, who do an amazing job maintaining the forgotten ingredients and techniques. Remember….good ingredients are essential for good food.

Alex Moser Executive Chef, Andaz, Delhi

Although we at The Bombay Canteen have only recently started sourcing from Crop Connect, we’re proud to be one of their clients. Not only have they figured out sustainable supply chains that keep the farmer’s interests in mind, but they have a portfolio of some amazing indigenous ingredients sourced from different corners of India. Being an India inspired restaurant that focuses on showcasing regional Indian cuisines, we’re thrilled to find a company like CropConnect which can cater to our unique demands.

Thomas Zacharias Executive Chef, The Bombay Canteen, Mumbai RICES FLAKES AND PUFFS RED RICE PUFFS Chingrihuli Red Rice, parboiled West Bengal Black Rice, Puffed West Bengal Diana Red Rice, Parboiled Karnataka Brown Rice, Puffed West Bengal Himalayan Red Rice Uttarakhand Red Rice, Puffed West Bengal Karijaddi Red Rice Karnataka Amaranth (Rajgira), Puffed Himachal Pradesh Mapullai Samba Red Rice Karnataka FLAKES Navara Red Rice Karnataka Corn Flakes Tamil Nadu Pink Sticky Rice Meghalaya Finger Millet (Ragi), Flakes Tamil Nadu Rajmundi Rice, Raw Karnataka Pearl Millet (Bajra), Flakes Tamil Nadu Red Thondi Rice, Parboiled Tamil Nadu Red Rice, Flakes West Bengal BLACK RICE Red Rice, Flakes Tamil Nadu Black Kavuni Rice Tamil Nadu Wheat Flakes Tamil Nadu Black Rice Manipur Barnyard Millet (Sanwa), Flakes Tamil Nadu Black Rice West Bengal Little Millet (Kutki), Flakes Tamil Nadu Black (Purple) Sticky Rice Meghalaya FoxTail Millet (Kakum), Flakes Tamil Nadu OTHER RICES Kodo Millet (Kodon), Flakes Tamil Nadu Mapullai Samba Red Rice, Flakes Tamil Nadu Bamboo Rice Karnataka Begum Bichi Rice West Bengal Gobindo Bhog Rice West Bengal FLOURS Red and Black Rice Blend Tamil Nadu Soyabean (Bhatt), Flour Uttarakhand Sona Masuri Rice, Unpolished Karnataka Amaranth (Rajgira), Flour Uttarakhand White Sticky Rice Meghalaya Buckwheat (Kuttu), Flour Jammu Kashmir Corn Flour Uttarakhand OTHERS Ladakhi Hulless Barley (Jau), Flour Jammu Kashmir Barnyard Millet (Sanwa), Flour Andhra Pradesh Dried Apricots Jammu Kashmir FoxTail Millet (Kakum), Flour Andhra Pradesh Dried Oyster Mushrooms Manipur Himalayan Finger Millet (Ragi), Flour Uttarakhand Jamun Seed Powder Tamil Nadu Kodo Millet (Kodon), Flour Andhra Pradesh Walnuts Uttarakhand Pearl Millet (Bajra), Flour Andhra Pradesh Proso Millet (Chena), Flour Andhra Pradesh Sorghum, Flour Andhra Pradesh GRAINS AND PULSES CONDIMENTS & SPICES PULSES SPICES Himalayan Rajma Uttarakhand Black Eyed Beans (Lobia) Himachal Pradesh Black Pepper Tamil Nadu Black Gram Haryana Cardamom Green Karnataka Black Peas Jammu Kashmir Cinnamon Tamil Nadu Horse Gram Tamil Nadu Flaxseed Karnataka Munsiari Rajma, Red Uttarakhand Haldi Powder West Bengal Munsiari Rajma, White Uttarakhand Himalayan Black Cumin Uttarakhand Soyabean (Bhatt), Black Uttarakhand Himalayan Chives (Jamboo) Uttarakhand Soyabean (Bhatt), White Uttarakhand Himalayan Coriander Powder Uttarakhand Bhaisku Rajma, Purple Uttarakhand Himalayan Haldi Powder Uttarakhand Himalayan Timur (Indian Sichuan Namik Rajma, White Uttarakhand Uttarakhand Pepper) GRAINS Jakhiya Seeds Uttarakhand Amaranth (Rajgira), Whole Uttarakhand Large Cardamom Uttarakhand Buckwheat (Kuttu), Whole Jammu Kashmir Nutmeg Tamil Nadu Ladakhi Hulless Barley (Jau), Jammu Kashmir Roasted Pomegranate Seeds (Anardana) Uttarakhand Ladakhi Hulless Barley (Jau), Black Sesame Gujarat Jammu Kashmir Whole Mountain Garlic, Single Pod Jammu Kashmir Kashmiri Saffron Jammu Kashmir MILLETS White Sesame West Bengal Barnyard Millet (Sanwa), Semolina Andhra Pradesh SALTS Barnyard Millet (Sanwa), Whole Karnataka Himalayan Bhangjeera Rock Salt Uttarakhand Finger Millet (Ragi), Whole Karnataka Himalayan Garlic Rock Salt Uttarakhand FoxTail Millet (Kakum), Semolina Andhra Pradesh Himalayan Lemon Rind Rock Salt Uttarakhand FoxTail Millet (Kakum), Whole Karnataka CHILLIES Himalayan Barnyard Millet, Whole Uttarakhand Byadagi Chilli, Whole Karnataka Kodo Millet (Kodon), Semolina Andhra Pradesh Himalayan Red Chilli, Crushed Uttarakhand Kodo Millet (Kodon), Whole Karnataka Himalayan Red Chilli, Whole Uttarakhand Little Millet (Kutki), Flour Andhra Pradesh King’s Chilli Smoked, Dry Pods Assam Little Millet (Kutki), Semolina Andhra Pradesh Lakhori Yellow Chilli, Whole Uttarakhand Little Millet (Kutki), Whole Karnataka Lakhori Yellow Jamri Chilli, Whole Uttarakhand Pearl Millet (Bajra), Semolina Andhra Pradesh Reshampatti Chilli, Whole Gujarat Pearl Millet (Bajra), Whole Andhra Pradesh Red Chilli Guntoor Variety, Whole Karnataka Proso Millet (Chena), Semolina Andhra Pradesh Proso Millet (Chena), Whole Karnataka Sorghum (Jowar), Semolina Andhra Pradesh Sorghum (Jowar), Whole Andhra Pradesh RECOGNISED & FEATURED BY

CONTACT US

CropConnect Enterprises Pvt. Ltd. Address: E–7, Saket, New Delhi 110 017 Email: [email protected] Phone: 011 46323694