Neem begun is a traditional Bengali recipe that is a stir-fry made using two simple ingredients – neem and eggplant. The dish uses the spring special tender neem leaves and eggplant with barely any spice. It is consumed to beat seasonal illnesses and stay healthy. Consider it as your spring detox dish that has been consumed for centuries, with the dish having a strong aroma of mustard oil, a Bengali staple. It is mashed into steamed rice and eaten at one go to make it easier to eat. The preparation of this Bengali recipe is quick and uncomplicated, made with cubed eggplant that is lightly marinated in turmeric powder and then stir-fried along with neem leaves until the vegetable is properly cooked and the leaves turn crisp. The final texture of the dish consists of the soft, tender eggplant with slightly crunchy neem leaves, which is eaten at the beginning of the meal before touching any of the other side dishes. Another layer to the Bengali recipe of neem begun lies in the Ayurvedic logic behind taste sequencing and digestion, which goes beyond just being a ‘starter’. Traditional dietary systems emphasise consuming bitter flavours first because they activate digestive enzymes, cleanse the palate, and prepare the stomach for heavier foods that follow. This structured progression, from bitter to richer and finally sweet dishes, is not random but designed to support metabolism and prevent overeating.