mango

“I had almost eleven different varieties of brinjals last year,” she tells me. There’s also lady’s finger, corn, bitter gourd, bottle gourd, snake gourd, beans, different kinds of greens, tomato, five varieties of sweet potato, radish, and turmeric.

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"My goal has always been to spread a bit of sweetness in the world. And what better way to do so than with mangoes!" says the 80-year-old farmer who has created a mind-boggling 1600 varieties of mango.

“It can be used to cut branches, douse fires in very high places by the fire department and even save someone who is drowning – there are multiple uses for it,” says the former professor at Kerala Agricultural University.

If you are consuming a mango, then have a slice. Similarly, if it’s a banana you are eating then one small banana or half big banana is a good quantity.

From emperors and kings like Akbar and Bahadur Shah Zafar, to poets like Ghalib and Rabindranath Tagore, to commoners like you and me, the mango was—and remains—a universal favourite.

Heard of the indigenous mango that tastes and smells like jaggery? Or the only mango variety that can be preserved for a year and eaten in mid-winter?

Unveiling a tale that is sure to tease your taste buds, we trace the gastronomic journey of Mughal cuisine in India from Babur to Aurangzeb.

Suman has sold over 800 plants so far and has been receiving calls for Sadabahar saplings from all over the world.

The health benefits of the fruit ranges from strengthening bones and nerves to helping people with diabetes.