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September Ingredients
21 posts
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.
Bamboo Shoots
A monsoon delicacy in India, these tender shoots are eaten fresh, fermented, or dried.
Spine Gourd
This monsoon vegetable might appear prickly, but offers a tender bite, often enjoyed in curries and stir-fries for its mild 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.
Sawtooth Coriander
This bold, aromatic herb is used as a seasoning or as a garnish across a range of cuisines.
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