Bay leaf
Added whole and removed just before serving, this leaf adds a subtle woody fragrance to dishes.
pickling
Hog Plum
This sweet-and-sour fruit can be enjoyed raw, cooked, or pickled.
Nakima
Fleeting blooms of the hills, these flowers are eagerly awaited each year.
Raw Mango/ Kairi
With a green waxy peel and tart, tangy flesh, this versatile fruit signals the start of a new farming year.
Dalle Khursani
This round, fiery GI-tagged chilli is commonly found across Sikkim, Darjeeling, and Kalimpong.
Gum Berry
Known for its unique sticky-sweet pulp, gum berry or Lasora is often eaten raw and usually pickled when young.
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.