Gongura leaves
These tart, tangy leaves are an inherent part of Telugu cuisine and culture.
November ingredients
Sugarcane
Known for its sweet, refreshing juice, this fibrous stalk is a tropical summer staple.
Koinar flower
Unlike many edible flowers, Koinar is not used as a garnish but as a side dish to meals.
Kohlrabi
Used in regional Indian cooking and fermented preparations, Kohlrabi is an oft-overlooked winter vegetable.
Turnip
Turnips are hardy winter root vegetables valued for their mild sweetness, adaptability, and long-standing role in seasonal and regional food traditions.
Fish mint
A herb with an earthy, slightly fishy aroma, fish mint is widely used in Northeast Indian cooking.
Pomelo
Pomelo is known to be the biggest among the citruses, with well defined tart, fleshy pulp which can be enjoyed as a sweet or savoury treat.
Kaipuli
Found in abundance on coffee estates in the Kodagu region, Kaipuli, or bitter oranges, are often used to make jams and chutneys.
Kaji Nemu
A fragrant, seedless Assamese lemon, Kaji Nemu boasts of a Geographical Indication (GI) tag