Apple Gourd
A tender squash, tinda provides a subtly sweet yet earthy base, absorbing flavours beautifully in traditional Indian dishes.
Stewing
Bottle Gourd
This gourd has long sustained communities while shaping cultural traditions and rituals.
Gum Berry
Known for its unique sticky-sweet pulp, gum berry or Lasora is often eaten raw and usually pickled when young.
Axone
While Axone is often misunderstood as a “funky-smelling” ingredient, it is full of flavour which brings comfort to many.
Stony Ambemohar Rice
Valued for its floral aroma, soft texture, and traditional associations with strength and recovery, Stony Ambemohar rice is a traditional variety from the Sahyadri range in Maharashtra.
Elephant Apple
With its distinctive sour tang, this versatile fruit adds zest to curries, chutneys, and traditional preserves.
Turkey Berry
Often resembling tiny green peas, Turkey Berries are bitter yet earthy, adding depth to curries, stews, and chutneys.
Bathua
Bathua is a nutrient-rich leafy green, commonly used in Indian winter dishes like saag, parathas, and soups.
Ridge Gourd
Ridge gourd, with its mild and slightly sweet flavour, elevates comforting curries, hearty stews, and simple stir-fries.