Come spring, the flowers of the moringa tree turn into slender seed pods, which are a great delicacy in many Bengali homes. Meet the strangely addictive and spicy Bengali recipe of kochi sojne data posto made with these tender seed pods (drumsticks), before they ripen into a stiffer version used in various other dishes. The vegetable is considered a superfood as it is rich in vitamins, calcium, and antioxidants. The dish has ample fibre and is quite soft, which is suitable across all ages, who love soft-textured dishes and love their poppy seed dishes.

If you’ve ever found yourself craving the vibrant, soul-warming flavours of Indian street food, this Corn & Bell Pepper Bhel is for you. It takes the classic "bhel" experience and gives it a juicy, modern update. While classic street snacks have developed over time to deliver that perfect mix of bold and tangy flavours, the addition of sweet corn is a newer twist that has quickly become popular for its rich taste and added nutrition. What makes this version so special is the play of textures. You get the natural sweetness of the corn, paired with the sharp crunch of fresh bell peppers and onions. It’s light, refreshing, and wholesome. When you hit it with those bold tamarind and spicy green chutneys, every bite becomes a perfect harmony of sweet, tangy, and heat. The beauty of this chaat is its flexibility; it’s truly your canvas. You can dial up the spice, add roasted peanuts for an extra layer of crunch, or load it with even more fresh veggies. For the best taste and texture, serve this bhel right after mixing, as the crunchy ingredients can turn soft if left for too long. You can prep all the components in advance and combine them just before serving. Finish with a generous sprinkle of fresh coriander and pomegranate seeds to brighten the flavours, making it a refreshing and enjoyable snack anytime.

Bel sharbat is one of the oldest and most cherished Indian summer drinks, made from the pulp of the wood apple, which is a round, hard-shelled fruit also known as bel or stone apple. Sold at roadside stalls across India, and also made at home as temperatures soar, bel sharbat has a wholesome, earthy sweetness with a subtle tartness to it that no other fruit can quite replicate. A glass of bel sharbat on a hot afternoon is deeply refreshing in a way that goes well beyond ordinary thirst-quenching. The flavour base of bel ka sharbat comes from the addition of roasted jeera powder, black salt (kala namak), and fresh lemon juice. It’s the subtle additions that upgrade the bel sharbat into a layered, cooling, and refreshing drink. This recipe of bel ka sharbat covers two versions. The instant bel sharbat can be blended, strained, and served within 10 minutes, which is ideal when you need something chilled quickly. The preserved version involves simmering the pulp with sugar into a thick syrup that can be bottled and refrigerated for weeks, meaning you can make a large batch once and enjoy bel sharbat throughout the season by simply mixing the syrup with chilled water or soda whenever you want it.