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Year-Round
10 posts
Stony Ambemohar Rice
Valued for its floral aroma, soft texture, and traditional associations with strength and recovery, Stony Ambemohar rice is a traditional variety from the Sahyadri range in Maharashtra.
Black Soybean
Black soybeans are a lesser-known variety, yet a local favourite in the hilly areas of India.
Bandel Cheese
The salty-smoky crumbly Bandel cheese’s origins can be traced back to the time the Portuguese settled in Bengal.
Turkey Berry
Often resembling tiny green peas, Turkey Berries are bitter yet earthy, adding depth to curries, stews, and chutneys.
Mullankaima Rice
This heritage rice from Wayanad, Kerala, lends itself beautifully to biryanis, payasams, and appams.
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