Basmati rice is the finest flavoured of the long-grain rices, aromatic and nutty, it is grown in the foothills of the Himalayas. It is excellent with Indian and Western foods. Its name means ‘fragrant’. It should be washed repeatedly before cooking to remove the starch. This helps it to become fluffy rather than sticky on cooking.
Mowra butter. Two species of the genus Madhuca, M. indica and M. longifolia, are the source of various products in India. They are best known as mowra fat, bassia fat, mahua butter of illipe butter. The trees are both wild and cultivated. The kernels contain 55-65 percent of soft yellow oil that is widely used locally for cooking and tallow. Over 66 million pounds were exported to Europe for use as a margarine and chocolate fat and in soap manufacturing during the 1950’s. The cake is not fit for food but is used as a fertilizer. Madhuca butyracea is the source of a similar product, phulwara butter, also used locally. It is used for cooking purposes.
Pomelo. A citrus fruit similar in appearance to a grapefruit with one slightly pointed end. Once the thick skin is peeled, the segments need to have the tough leathery coating pulled away. Inside, the flesh can be deliciously sweet and juicy. It is better left for a few days after picking before it is eaten. There are pink and white versions. Is sometimes used in salads and savoury dishes.
