Gongura leaves
These tart, tangy leaves are an inherent part of Telugu cuisine and culture.
Stir-frying
Nettle
While nettle leaves are known to fiercely sting, they are prized for their nourishing and medicinal properties.
Nakima
Fleeting blooms of the hills, these flowers are eagerly awaited each year.
Cashew
A tropical crop valued for its edible seed and fruit, cashew is widely used across cuisines in India.
Cowpea Beans
Cowpea beans are consumed in both fresh and dried forms, each offering distinct textures, flavours, and culinary applications.
Moringa Leaves
Nutritious and slightly bitter, this leaf is used in regional stir-fries and curries.
Bottle Gourd
This gourd has long sustained communities while shaping cultural traditions and rituals.
Water celery
A wild, fragrant, leafy vegetable, Jatira is foraged and available in the local markets of Meghalaya.
Koinar flower
Unlike many edible flowers, Koinar is not used as a garnish but as a side dish to meals.