Plantain
A staple fruit in tropical India, plantain has a place in daily meals as both a vegetable and fruit.
Kalimpong cheese
First introduced by Swiss missionaries, this crumbly cheese is now native to Kalimpong in West Bengal.
Gum Berry
Known for its unique sticky-sweet pulp, gum berry or Lasora is often eaten raw and usually pickled when young.
Indian dill
Dill is a herb used fresh, in pickles, salads, and various Indian regional dishes.
Mung bean
A protein-rich legume, mung bean is eaten sprouted, boiled or ground.
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.
Kohlrabi
Used in regional Indian cooking and fermented preparations, Kohlrabi is an oft-overlooked winter vegetable.
Byadgi chilli
Byadgi chillies are known for their crinkly skin and deep red colour, famous during the colonial era for the trade practices around them.