Apricot
This soft, sweet stone fruit is an important marker of the region of Ladakh.
Braising
Bay leaf
Added whole and removed just before serving, this leaf adds a subtle woody fragrance to dishes.
Apple Gourd
A tender squash, tinda provides a subtly sweet yet earthy base, absorbing flavours beautifully in traditional Indian dishes.
Snake Gourd
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.
Moringa
Usually recognised by their slender pods, drumsticks offer a slightly pungent, earthy flavour, perfect for enhancing lentil stews and curries.
Madras Cucumber/ Dosakaya
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.
Brinjal
Known for its silky texture and ability to soak up bold spices, this versatile vegetable stars in dishes spanning smoky bhartas to hearty curries.
Gucchi Mushroom
This wild Himalayan fungus lends umami richness to pulaos, curries, and gourmet dishes too.