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June Ingredients
35 posts
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.
Pointed Gourd
Monikered the "King of Gourds" in eastern India, parwal offers a tender, slightly sweet flavour that shines in curries and dry vegetable preparations.
Rugda Mushroom
A monsoon marvel from India's tropical forests, this wild mushroom is known for its meaty texture.
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.
Shevla / Dragon Stalk Yam
Often recognised by its unique fibrous stalk, Dragon Stalk Yam offers an earthy, meaty flavour.
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