Know Your Desi Ingredients
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Kalimpong cheese
First introduced by Swiss missionaries, this crumbly cheese is now native to Kalimpong in West Bengal.
Guntur Sannam
A slender, bright red chilli prized for its sharp heat, fruity aroma, and deep colour, Guntur Sannam is widely cultivated in Andhra Pradesh.
Rakthashali Rice
Rakthashali is a non-glutinous red rice variety from Kerala, often used to prepare Kanji.
Water celery
A wild, fragrant, leafy vegetable, Jatira is foraged and available in the local markets of Meghalaya.
Koinar flower
Unlike many edible flowers, Koinar is not used as a garnish but as a side dish to meals.
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