What is iskus ko munta?

It is the tender growing tip — young leaves, stem and tendrils — of the chayote (iskus) vine, cooked as a delicate green vegetable in Nepali kitchens.

How do you cook chayote shoots?

Sauté garlic in hot oil, add the shoots with salt, cover for two minutes and serve. Long cooking wastes them; the point is the sweetness and the slight crunch of the tendrils.

Do you deliver iskus ko munta?

Yes — call 236-471-5891. We ship to most cities across Canada and deliver throughout Metro Vancouver, though with a green this delicate the sooner it reaches you the better.

Where are your chayote shoots grown?

On Canadian farms. Munta wilts fast, so growing it here rather than importing it is the only way it reaches you in good shape.

Fresh Iskus ko Munta (Chayote shoots) from Danphe Stores

In stock in store

🌿 Grown in Canada

Iskus ko Munta

Chayote shoots

Munta is the growing tip of a vine — the last few inches of stem with its young leaves and curling tendrils. Iskus ko munta comes from the chayote, and it is the part of the plant Nepali cooks prize most, well above the squash itself. Grown on Canadian farms and cut the same week you get it.

Call 236-471-5891 Visit the store

Grown in Canada, in stock right now. We ship to most cities across Canada, deliver throughout Metro Vancouver, and you can pick up in store.

Also known as: iskus ko munta · squash tips · chayote shoots · chow chow shoots · iskus munta

What it tastes like

Sweet, green and delicate, closer to asparagus tips or pea shoots than to a leafy saag. The tendrils stay slightly crisp; the young leaves melt. There is no bitterness at all, which is why it wins over people who think they dislike greens.

How it is used

Keep it simple — this is not a vegetable to bury under spice. Garlic in hot oil, the munta in, salt, a lid for two minutes, done. Many households add a little potato or a beaten egg; others finish it with a squeeze of lemon. It also goes into a light jhol with dal.

Keeping it

Use it the day you get it if you can, two days at most. The tips are the first thing to wilt — stand the bundle in a little water in the fridge, the way you would herbs, and it holds noticeably better.

Questions

What is iskus ko munta?: It is the tender growing tip — young leaves, stem and tendrils — of the chayote (iskus) vine, cooked as a delicate green vegetable in Nepali kitchens.
How do you cook chayote shoots?: Sauté garlic in hot oil, add the shoots with salt, cover for two minutes and serve. Long cooking wastes them; the point is the sweetness and the slight crunch of the tendrils.
Do you deliver iskus ko munta?: Yes — call 236-471-5891. We ship to most cities across Canada and deliver throughout Metro Vancouver, though with a green this delicate the sooner it reaches you the better.
Where are your chayote shoots grown?: On Canadian farms. Munta wilts fast, so growing it here rather than importing it is the only way it reaches you in good shape.

How to order Iskus ko Munta

Fresh greens aren't on our online store yet, so they're ordered by phone. Call 236-471-5891 and we'll ship to most cities across Canada, deliver anywhere in Metro Vancouver, or set it aside for pickup at 3634 East Hastings St, Vancouver, BC. Stock changes with every shipment, so calling ahead is the surest way to get what you want.