Freshness is a supply chain, not a slogan. These are the farms, fisheries, and market stalls that stock our prep benches through August 2026.
Our buyers prefer smaller, frequent purchases so greens stay crisp and herbs keep their perfume. When a crop is short, we rewrite the specials board instead of stretching older stock.
Partners know our standards: clean harvest boxes, clear variety names, and honest notes when weather delays a delivery. In return, we pay promptly and plan weekly volumes so they can plant with confidence.
Lettuce mixes, spinach, and herbs harvested before dawn and delivered to Gulshan before lunch prep. We rotate varieties with the rain calendar.
Carrots, beets, and seasonal squash for roasting. Washed and graded on-site so prep time stays short and waste stays low.
Melon, pineapple, and citrus for juices and fruit cups. Sweetness varies by week — we print the fruit name on the ticket when it changes.
Chicken and day-catch fish from suppliers who accept smaller daily orders. Traceability notes are kept in the kitchen log for August 2026 audits.
Spices, lentils, and quality oils purchased in volumes we can finish while aroma is still vivid.
If you can supply consistent, clean produce on a weekly rhythm, send a short note with crop list and harvest days. We review new partners each month.
Email the sourcing desk