Made on
Tilda
As the mercury rises during Grishma (summer), the Indian kitchen transforms to prioritize cooling and hydrating elements.
In India’s villages, seasonal eating is involuntary – you eat what grows. In cities, it has become a luxury (heirloom winter carrots at ₹300/kg vs. hybrid year-round carrots at ₹40/kg). seasonal food in india
: Vegetables like cucumbers, bottle gourds (lauki), and watermelons become staples to combat dehydration. As the mercury rises during Grishma (summer), the
, a tangy drink known for its cooling properties and ability to prevent heatstroke. bottle gourds (lauki)