Axone
While Axone is often misunderstood as a “funky-smelling” ingredient, it is full of flavour which brings comfort to many.
Roasting
Breadfruit
Popularly eaten as a vegetable, breadfruit can be enjoyed as a sweet fragrant fruit, once ripe.
Black Soybean
Black soybeans are a lesser-known variety, yet a local favourite in the hilly areas of India.
Kaipuli
Found in abundance on coffee estates in the Kodagu region, Kaipuli, or bitter oranges, are often used to make jams and chutneys.
Kalonji
Kalonji arrived in eastern India in the 13th century and swiftly became a household staple.
Pointed Gourd
Monikered the "King of Gourds" in eastern India, parwal offers a tender, slightly sweet flavour that shines in curries and dry vegetable preparations.
Rugda Mushroom
A monsoon marvel from India's tropical forests, this wild mushroom is known for its meaty texture.
Brinjal
Known for its silky texture and ability to soak up bold spices, this versatile vegetable stars in dishes spanning smoky bhartas to hearty curries.
Gucchi Mushroom
This wild Himalayan fungus lends umami richness to pulaos, curries, and gourmet dishes too.