Gongura leaves
These tart, tangy leaves are an inherent part of Telugu cuisine and culture.
October Ingredients
Nakima
Fleeting blooms of the hills, these flowers are eagerly awaited each year.
Sugarcane
Known for its sweet, refreshing juice, this fibrous stalk is a tropical summer staple.
Bottle Gourd
This gourd has long sustained communities while shaping cultural traditions and rituals.
Water celery
A wild, fragrant, leafy vegetable, Jatira is foraged and available in the local markets of Meghalaya.
Koinar flower
Unlike many edible flowers, Koinar is not used as a garnish but as a side dish to meals.
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.