Bay leaf
Added whole and removed just before serving, this leaf adds a subtle woody fragrance to dishes.
Year-Round
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.
Radhuni
Radhuni is a fragrant spice that is said to be the fruit of its crop and not the seeds.
Axone
While Axone is often misunderstood as a “funky-smelling” ingredient, it is full of flavour which brings comfort to many.
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.
Sesame seed oil
Sesame oil is known for its warm, nutty aroma and subtle bitterness.
Chhena
A fresh and crumbly acid-set cheese, chenna is frequently sold in markets and sweet shops in eastern India.
Black Soybean
Black soybeans are a lesser-known variety, yet a local favourite in the hilly areas of India.
Kalonji
Kalonji arrived in eastern India in the 13th century and swiftly became a household staple.