Jujube
Known for its crisp, sweet, and sometimes tart flesh, Indian jujube, or ber, can be eaten in several ways.
Pan-India
Indian dill
Dill is a herb used fresh, in pickles, salads, and various Indian regional dishes.
Mung bean
A protein-rich legume, mung bean is eaten sprouted, boiled or ground.
Sesame seed oil
Sesame oil is known for its warm, nutty aroma and subtle bitterness.
Mooli
Mooli is a winter vegetable that makes for a fresh, flavourful filling for paranthas.
Pomegranate
The pomegranate is sweet-tart fruit with vibrant, red jewel-like seeds.
Kalonji
Kalonji arrived in eastern India in the 13th century and swiftly became a household staple.
Bathua
Bathua is a nutrient-rich leafy green, commonly used in Indian winter dishes like saag, parathas, and soups.
Ridge Gourd
Ridge gourd, with its mild and slightly sweet flavour, elevates comforting curries, hearty stews, and simple stir-fries.