Mahua
The sweet edible flowers of the Mahua tree are highly valued among the Adivasi communities of central India.
Rajasthan State
Apple Gourd
A tender squash, tinda provides a subtly sweet yet earthy base, absorbing flavours beautifully in traditional Indian dishes.
Gum Berry
Known for its unique sticky-sweet pulp, gum berry or Lasora is often eaten raw and usually pickled when young.
Turnip
Turnips are hardy winter root vegetables valued for their mild sweetness, adaptability, and long-standing role in seasonal and regional food traditions.
Ponkh
Ponkh is a tender green variety of sorghum, harvested early in winter and roasted over fires.
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.
Khirni
Hidden in plain sight, these sweet, golden-hued berries are a cherished taste of summer, defined by their creamy texture and rich flavour.
Karonda / Bengal Currant
A berry with a sharp tang, Karonda is used in pickles, condiments, sherbets, and even as beedi-rolling paper.
Guar Phalli
Packed with fibre, cluster beans can easily become comfort food when cooked with flavour and patience.