Bottle Gourd
This gourd has long sustained communities while shaping cultural traditions and rituals.
April Ingredients
Gum Berry
Known for its unique sticky-sweet pulp, gum berry or Lasora is often eaten raw and usually pickled when young.
Rhododendron
Native to the Himalayas, the rhododendron is a flower found in many colours and is long used by mountain communities in food and drink.
Fish mint
A herb with an earthy, slightly fishy aroma, fish mint is widely used in Northeast Indian cooking.
Hooker Chives
The lesser known, often confused and equally tasty cousin of spring onions!
Moringa
Usually recognised by their slender pods, drumsticks offer a slightly pungent, earthy flavour, perfect for enhancing lentil stews and curries.
Chikoo
With its unique malty sweetness and soft, grainy texture, chikoo makes for a delightful treat, perfect for satisfying sweet cravings.
Fiddlehead Fern
With its coiled shape and tender, slightly nutty flavour, fiddlehead fern is a particularly prized ingredient in stir-fries and pickles
Gucchi Mushroom
This wild Himalayan fungus lends umami richness to pulaos, curries, and gourmet dishes too.