infusing - The Locavore

Raw Mango/ Kairi

With a green waxy peel and tart, tangy flesh, this versatile fruit signals the start of a new farming year.

The sweet edible flowers of the Mahua tree are highly valued among the Adivasi communities of central India.

Dill is a herb used fresh, in pickles, salads, and various Indian regional dishes.

Found seasonally in North-East India, Wild sumac is one of the many varieties of the sour-tasting sumac berries.

Native to the Himalayas, the rhododendron is a flower found in many colours and is long used by mountain communities in food and drink.

Sesame oil is known for its warm, nutty aroma and subtle bitterness.

A berry with a sharp tang, Karonda is used in pickles, condiments, sherbets, and even as beedi-rolling paper.

Known for its sweet-and tart-pulp, Indian blackberry—or jamun—is often associated with memories of summer.