Ko-Plum by Anurag Godbole, wine sommelier and bar manager, Nksha, Churchgate
This cocktail brings back memories of Jaljeera with a twist of kokum and plum. This Cumin-infused gin is paired beautifully with kokum made in a reduction and the brine made of fresh seasonal plum. Get the recipe here

Bambai Meri Jaan (cocktail) by Bensan Varghese, head mixologist at V& RO Hospitality, Badmaash
'Bambai Meri Jaan' cocktail is a heartfelt homage to the ever-evolving spirit of the city. This blend pays tribute to Mumbai's diverse energy by marrying Tanqueray London Dry Gin with the richness of Cabernet Sauvignon wine, the lusciousness of kokum, and a splash of zesty lime juice, creating a symphony of flavours that dance gracefully on the palate. The cocktail is shaken with four drops of Stillabunt vegan foamer to elevate the taste, imparting a velvety texture and delightful frothiness. Get the recipe here

Kokum Cashew Nut Pudding by Anagha Ramakant Desai, homechef and author of cookbook ‘From Aajis Kitchen’
This pudding is a traditional recipe in the Konkan region as told by Desai. When coated with kokum extract the flavours and richness of the pudding get elevated.
Get the recipe here

Kokum Kingfish Curry by Chef Agnibh Mudi, one8 Commune
This dish mainly uses kokum as a souring agent. Kokum adds that extra flavour to most coastal dishes like the kingfish curry and tastes best when eaten with steamed rice. Get the recipe here

Kokum and mixed vegetable curry by Chef Arun Ramanunni Nair, executive chef, The Leela Ashtamudi – A Raviz hotel
This vegetable curry is a delicious and tangy dish that combines the sourness of kokum with the freshness of mixed vegetables. This dish makes for a perfect meal during summer breaking the monotony of your boring sabjis and curries. Get the recipe here

Kokum-infused Summer Gazpacho by Chef Ruffy Shaikh, senior sous chef, ITC Grand Central
This cold soup combines refreshing and zesty flavours. The kokum infusion brings a delicate sourness and depth of flavour to the soup, bringing out the natural sweetness of the tomatoes and bell pepper. Overall, the flavour is citrusy, and refreshing, making it an ideal dish for hot summer days. Get the recipe here