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From Passion to Plate: Nine Years of JaivikFood

“People are fed by the food industry, which ignores health, and treated by the health industry, which ignores food.” — Wendell Berry.

“Let food be thy medicine and medicine be thy food.” — Hippocrates.

Nine years ago, on March 21, 2015, I embarked on a journey driven by my passion for natural, chemical-free food. This marked the beginning of JaivikFood.com, when we received our first batch of organic vegetables from Uttarakhand, delivered via a night bus. Today, we source fresh fruits and vegetables from hundreds of organic and natural farmers across India. Although logistics still pose significant challenges in terms of cost and effort, a simple note of appreciation from our customers makes all the hard work worthwhile, as we strive to deliver pure food every week.

Throughout this journey, I’ve had the pleasure of meeting incredible people from various backgrounds, including farmers, traders, teachers, transporters, vendors, marketers, and, most importantly, our customers. It brings me great joy when farmers adopt more environmentally friendly techniques using natural products like cow dung, urine, and herbs, which are even better for the environment than organic farming. We are proud to promote forgotten varieties such as Kalanamak Buddha Rice, Khapli (an ancient wheat variety), Dehraduni Basmati Rice, millets, and indigenous varieties of bananas like Yellaki and Red Bananas from South India.

Each interaction has taught me something new and strengthened my belief that food should be grown with care and without harmful chemicals. Naturally grown food truly works better than medicine.

There are many misconceptions about food, and consumers need to understand what is truly beneficial for them. To maintain good health, you don’t need “superfoods” (a term often used to market imported products) but rather indigenous foods like millets and forgotten grains, which our ancestors thrived on. While it’s fine to explore new foods for specific health benefits, we shouldn’t abandon the traditional staples that our parents and grandparents lived on. For decades, the industry told us to avoid ghee, butter, and oils, promoting expensive refined and imported oils instead. Now, it’s been proven that Desi Cow’s Ghee, mustard oil, sesame oil, coconut oil, and peanut oil are the best choices for Indians.

I am deeply grateful to everyone who has supported JaivikFood throughout this journey. While we continue to improve our services and products, we remain committed to offering pure, chemical-free food. We also seek the blessings of Padm Shree Subhash Palekarji as we support farmers practicing his environmentally friendly Subhash Palekar Kheti (SPK) techniques.”

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Tumrhi Potatoes from Uttarakhand Hills

Much awaited, new season’s #Tumrhi Potatoes, Oblonged shaped pahadi potatoes, from higher altitudes of Uttarakhand is available now. These are being grown by our organic farmers in Garhwal region of Himalayas. It’s our promise that you would not like to eat any other potatoes after trying this variety ( specially for Indian Aloo Tikki and Aloo Sabji) !!! #organic #jaivik #vegetables #homedelivery #pahadi #uttarakhand #potatoes

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Natural vs Protected Food

In nature, food is subjected to various kinds of stress falling in biotic (living components) and abiotic (non living) categories. Insect bites, fungus, hailstone, rains, excess sun light exposures , soil etc which is part of natural ecosystem. Many of us in natural farming believe that there can not be sustainable farming without this ecosystem. I am of the opinion that the food grown in highly controlled/protected environment (like poly houses, hydroponics etc ) is highly unnatural. It might be a necessity for adverse situations but not the best option for most others. Now a days agriculture scientists and companies are promoting covers/nets for every single fruit on tree. This is to meet customers demand who want good looking fruits with perfect colour, perfect peel, perfect size and no ugly looking marks of insect bites , sun exposure, water marks etc. Do you want to fall for these good looking ones or natural ones? Your choice is important because industry moves according to what sells in the market. Some of you who are old like me would know, mangoes used to be sold as green only except few natural coloured varieties. Today, almost all mangoes are sold in attractive yellow colour. De-greening is the process of removing the green colour (chlorophyll) from the skin of fruit after harvest using ethylene gas treatment. We all have been trained to buy good looking fruits and discard natural ones. My humble request to all of you is to think and read more about these artificial/human interventions before making your buying decision. Would like to hear your views pls. Thanks
#food #environment #agriculture #farming #sustainable
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Our Products & Services

Good Day, Friends. We’d like to inform our new patrons of the following:

1) Our weekly delivery takes place every Sunday. Orders are accepted until Friday evening, with fresh produce arriving Sunday morning based on your requests.

2) We have esteemed JVF Club members entitled to benefits, including a flat 10% discount on bills, complimentary new products, subject to specific terms and conditions.

3) We offer various discount coupons such as “Refer & Gain,” “First Online Order,” “Feedback on Social Media,” etc.

4) Your satisfaction is our priority. We guarantee a 100% refund or replacement for any food products that fail to meet your expectations.

5) Serving Delhi NCR customers since March 2015, we provide weekly deliveries of freshly harvested vegetables from pollution-free environments in Uttarakhand and Himachal Pradesh.

6) Our seasonal fruits and vegetables are exclusively sourced from our network of farmers practicing certified organic and natural farming, without harmful synthetic chemicals.

7) Our dairy products, including Ghee and Paneer, are made from A2 Milk of  Desi Cows.

8) We advocate for Desi (heirloom) varieties, despite their appearance, transport challenges, and slightly higher costs, due to their superior taste and benefits.

9) We prioritise sourcing from regions outside Delhi due to concerns regarding soil, water, and air toxicity of Delhi.

10) We maintain a strict policy of not storing any fresh produce, ensuring delivery on the same day as arrival.

11) Environmental consciousness is paramount to us. While minimising plastic usage  poses challenges, we encourage the return of our bags, glass bottles, baskets, etc., for reuse, and we appreciate your support in this endeavour.

*Thank You* to all our existing customers for your continued support by opting for organic food which is still more expensive than chemically grown food.
Regards Ashok Joshi, JaivikFood

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Aam ki Launji (Sweet & Sour)

Use any raw or little bit semi ripe mangoes depending upon how sour or sweet u need. Add Saunf, Methi, Sarson seeds and few black pepper whole in hot mustard oil. Once ready , add cut pieces and stone of the raw mangoes, add black salt , normal salt, turmeric, red chilli powder and cook for a while. Add small amount of jaggery powder or sugar as per taste. Add little water if you like gravy and let it come to boil and then it’s ready. It can stay in fridge for 5-7 days.

#organic #aamkilaunji #chutney #jaivikfood

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Andhra Pradesh – Premium Variety Mangoes

Not only Andhra Pradesh tops the chart with Uttar Pradesh in total production of Mangoes but also is known for premium varieties of mangoes. JaivikFood takes pride is supporting farmers following SPNF farming techniques without synthetic chemicals and marketing these exclusive varieties of mangoes in Delhi NCR since 2015.

  1. Himayat is a large size mango, An exotic variety mango which was  made popular by the Nijam of Hyderabad and also known as #ImamPasand.  Himayat is one of the sweetest and most aromatic mangoes of India, ideally suited for dessert. The fruit has a beautiful smooth oval shaped at maturity. Properly harvested and ripened fruit has a fibreless, silky flesh with a deep, sweet flavour and distinct citrus overtones. The sweet aroma of Himayat engulfs the room quickly.
  2. Banganapalli is a large size fruit with light yellow colour pulp with pleasant aroma. A very popular variety mango which got its name from Banganapalli city in Andhra Pradesh. The fruit has a beautiful prominent shape with loads of flesh suiting to all purpose like Mango Shakes, Mango Lassi, cut fruit etc. It is also the first mango to bag the coveted Geographical Indication tag (GI tag).
  3. Sinthura (Sinduri) : With colourful pleasing red top and green and  golden skin, the “Sinduri” variety is popular in Tamil Nadu and Andhra Pradesh.  In fact, the “Sinduri’ is also called ‘honey’ mango owing to its super sweet nature.
  4. Totapuri : The first Variety to be ready for harvesting, Totapuri is used for its pulp.
  5. Malgova: One of the large size variety , it may weigh nearly a kilogram. Its a famous variety in orchards of Hyder Ali. It has a pink blush at the tip is the which indicates that the fruit is ready to harvest.  The tast is sweet with undercurrent of tartness.
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Aam Ki Bahar – Traditional Way of Ripening Mangoes

Summer may sound harsh , specially in Delhi but its the time of year when you get plenty of sweet, juicy fruits. Mango is the king of fruits and we still remember our childhood days when all of family members used to gather around a bucket full of mangoes dipped in cold water. That was because the mangoes were ripened at home and when ripe, these were at higher than room temperature. We, at JaivikFood, still follow the traditional way of natural ripening by putting freshly harvested fruits in closed cartons which traps the Ethylene gas released by fruits naturally. In this process , there is some loss of weight due to hydration, the fruits remain greenish yellow and some fruits get spoiled too. However, fruits ripe slowly from inside first and then towards outside. The fruits may look greenish but once the pulp is soft, the complete fruit ripens perfectly and taste amazingly great.

On the other hand, most of the fruits being sold in the market are ripened in gas chambers. This way the  fruits turn into perfect yellow colour , pulp is intact, no loss of weight and fruits look attractive. This is beneficial to vendors but not for customers. Many a times, you will find the fruit is sour in taste or hard near the stone. This is because in chamber, it ripens outside first and then towards inside. Such fruits may taste sweet but are dull and have no comparison to naturally ripened fruits.

TRY it for yourself !!!

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Delivery Precautions from Corona Virus

Important information. The best precaution for stopping Corona virus spread is to reduce contacts as much as possible. *JaivikFood* is ensuring all our staff has no visible signs of infection. For next few weeks, we will be following below given protocol for our deliveries:
*1)* will use disposable delivery bags to be left at your doors which should be picked up by you.
*2)* We will prefer *online* payment or cash/cheque deposit directly into any of *ICICI Bank* in favour of *Himalayan Organic Produce Company A/C 157705001632*
*3)* Request all customers living in *Gated Societies* to please arrange to collect your delivery from society gate. Our delivery staff will call you in advance to coordinate exact time of pickup. Our staff will *Not* enter into any gated society due to increased risk and restrictions imposed by societies, which are understandable so.
*4)* As a general guidelines, please avoid bargain hunting and place order with limited vendors of your choice to minimise contacts.
*5)* Please place your order as early as possible so that deliveries can be planned more efficiently.
*… Precaution is better than treatment…* Thanks for your continued support. Ashok Joshi.