Braising - The Locavore

Bay leaf

Added whole and removed just before serving, this leaf adds a subtle woody fragrance to dishes.

A tender squash, tinda provides a subtly sweet yet earthy base, absorbing flavours beautifully in traditional Indian dishes.

Recognised by its elongated, slender form, snake gourd offers a subtly bitter crunch, ideal for stews, stir-fries, and even as an addition to salads.

Usually recognised by their slender pods, drumsticks offer a slightly pungent, earthy flavour, perfect for enhancing lentil stews and curries.

Often mistaken for a large cucumber, Dosakaya delivers a unique mild tang and crisp texture, making it a staple in South Indian curries and stews.

Known for its silky texture and ability to soak up bold spices, this versatile vegetable stars in dishes spanning smoky bhartas to hearty curries.

This wild Himalayan fungus lends umami richness to pulaos, curries, and gourmet dishes too.