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About the importance of wild foods
A tropical crop valued for its edible seed and fruit, cashew is widely used across cuisines in India.
Cowpea beans are consumed in both fresh and dried forms, each offering distinct textures, flavours, and culinary applications.
Nutritious and slightly bitter, this leaf is used in regional stir-fries and curries.
A tender squash, tinda provides a subtly sweet yet earthy base, absorbing flavours beautifully in traditional Indian dishes.
This gourd has long sustained communities while shaping cultural traditions and rituals.
Known for its crisp, sweet, and sometimes tart flesh, Indian jujube, or ber, can be eaten in several ways.
A staple fruit in tropical India, plantain has a place in daily meals as both a vegetable and fruit.
First introduced by Swiss missionaries, this crumbly cheese is now native to Kalimpong in West Bengal.
Known for its unique sticky-sweet pulp, gum berry or Lasora is often eaten raw and usually pickled when young.
Dill is a herb used fresh, in pickles, salads, and various Indian regional dishes.
A protein-rich legume, mung bean is eaten sprouted, boiled or ground.
A slender, bright red chilli prized for its sharp heat, fruity aroma, and deep colour, Guntur Sannam is widely cultivated