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Brinjal, known as "Vankai" in some regions of India, is a distinct variety appreciated for its small size and vibrant purple colour. This type of Brinjal is commonly used in Indian cooking, particularly in dishes from South India. It has a slightly bitter taste and a tender texture when cooked, making it suitable for various culinary applications. Varikatri Brinjal is often used in curries, stir-fries, and stuffed preparations, where its flavour enhances the overall dish. Its versatility in regional cuisines highlights its importance as a staple vegetable, beloved for its taste and contribution to traditional Indian meals.
In the vibrant tapestry of Indian cuisine, orange carrots play a versatile role, prized for their sweetness and vibrant hue. Whether grated into salads, blended into creamy soups, or incorporated into decadent desserts like gajar ka halwa, these carrots lend their distinct flavour and colour. In traditional Indian households, they are a staple vegetable used in everyday cooking, enhancing dishes with their natural sweetness. Carrots are also pickled or added to savoury snacks like samosas for added texture and flavour. Their availability year-round and adaptability in both sweet and savoury preparations make them a beloved ingredient across India's diverse culinary landscape.
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