Turnip
Turnips are hardy winter root vegetables valued for their mild sweetness, adaptability, and long-standing role in seasonal and regional food traditions.
Raw
Ponkh
Ponkh is a tender green variety of sorghum, harvested early in winter and roasted over fires.
Wild Sumac
Found seasonally in North-East India, Wild sumac is one of the many varieties of the sour-tasting sumac berries.
Axone
While Axone is often misunderstood as a “funky-smelling” ingredient, it is full of flavour which brings comfort to many.
Fish mint
A herb with an earthy, slightly fishy aroma, fish mint is widely used in Northeast Indian cooking.
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.
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.