30 Oct,2023
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Karela, or bitter gourd, is one of the most popular bitter vegetables commonly eaten across India.
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A Bengali meal essentially comprises different courses that range from different flavour profiles, and one of the courses is called Shukto.
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Methi thepla is a Gujarati dish that combines fenugreek leaves with wheat flour, spices, and yoghurt to create a flavorful and nutritious flatbread.
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This dal combines the bitterness of fenugreek leaves with the earthiness of spinach.
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Jackfruit, when unripe, has a slightly bitter taste that works wonderfully in savoury dishes, almost giving it a pork-like consistency and taste.
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These crispy and flaky crackers are made from a dough of wheat flour, nigella seeds, and a hint of bitterness from ajwain (carom) seeds.
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Kothavarangai, or bitter beans, are combined with lentils to create this delicious and protein-rich stir fry.
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Raita is a yoghurt-based side dish commonly served with Indian meals.
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Karuveppilai, or curry leaves, are known for their distinct bitter flavour and aroma.
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