HERBS & LEAVES
The Living Pantry
Before spices reach the pan, another world is already growing.
Leaves temper hot oil. Herbs brighten chutneys. Greens become everyday meals. Some bring bitterness, others sourness, fragrance or freshness. Some wrap food, some steam it, and one of them can even become the plate itself.
Herbs & Leaves explores the living side of the Indian pantry—the plants that grow in gardens, fields, courtyards and along kitchen walls, and the many ways India's regional kitchens learned to use them.
Eighteen leaves. Eighteen stories. One living pantry.
01 · CURRY LEAVES — The Fragrant Leaf
02 · CORIANDER LEAVES — The Fresh Finish
03 · MINT — The Cooling Herb
04 · FENUGREEK LEAVES — The Bittersweet Green
05 · HOLY BASIL / TULSI — The Sacred Leaf
06 · INDIAN BAY LEAF — The Fragrant Leaf
07 · DILL LEAVES — The Feathery Herb
08 · MUSTARD GREENS — The Winter Green
09 · AMARANTH LEAVES — The Ancient Green
10 · MALABAR SPINACH — The Succulent Climber
11 · DRUMSTICK LEAVES / MORINGA — The Giving Tree
12 · COLOCASIA LEAVES — The Leaf That Must Be Tamed
13 · BETEL LEAF — The Ceremonial Leaf
14 · BANANA LEAF — The Plate Before Plates
15 · GARLIC CHIVES — The Gentle Allium
16 · GONGURA — The Sour Leaf
17 · SORREL / CHUKKA — The Sharp Green
18 · PANDAN / FRAGRANT SCREW PINE — The Perfumed Leaf