Turnip
Turnips are hardy winter root vegetables valued for their mild sweetness, adaptability, and long-standing role in seasonal and regional food traditions.
Know Your Desi Ingredients
Ponkh
Ponkh is a tender green variety of sorghum, harvested early in winter and roasted over fires.
Radhuni
Radhuni is a fragrant spice that is said to be the fruit of its crop and not the seeds.
Wild Sumac
Found seasonally in North-East India, Wild sumac is one of the many varieties of the sour-tasting sumac berries.
Axone
While Axone is often misunderstood as a “funky-smelling” ingredient, it is full of flavour which brings comfort to many.
Rhododendron
Native to the Himalayas, the rhododendron is a flower found in many colours and is long used by mountain communities in food and drink.
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.
Breadfruit
Popularly eaten as a vegetable, breadfruit can be enjoyed as a sweet fragrant fruit, once ripe.
Fish mint
A herb with an earthy, slightly fishy aroma, fish mint is widely used in Northeast Indian cooking.