Ambya sasam, a Konkani speciality mostly uses ripe mangoes but pineapple, grapes, and plums feature sometimes too. Ambe dal rings in Chaitra maas or the onset of spring and it is usually served with aam panna. Pics/Anurag Ahire

Ghonta sansav is a sattvic dish from the Goan Hindu cuisine. It is made with local Goan mango called Ghonta and sugarcane jaggery available in the region.

Cashew sorpotel is the vegetarian version of the original dish which uses pork offal. Goans would much rather use cashew apples to make urrack than sorpotel.

Ponsacho shaak and chakko are both dry preparations made from jackfruit. 

Bore baasi is a traditional Chattisgarhi dish that has gained popularity after the state’s CM Bhupesh Bhagel urged people to have it on May day.

Tambli, another cold dish, is a coconut and milk-based gravy served with hot rice and fish. There are variants such as palak or ginger and onion, jackfruit seed and drumstick flower tamblis.