Darjeeling, West Bengal

Gundruk (dried, fermented leafy greens)

Gundruk is the dried, fermented leafy green (typically mustard and radish leaves) that is the signature pantry staple of the Darjeeling hills, reflecting the district's Tibetan, Nepali and Gorkha food roots. Households across the tehsils sun-dry and ferment the greens through winter, and gundruk is a named local specialty in every guide to Darjeeling food alongside momos, thukpa and churpi. It sells in local markets and grocery stores as a dry product for soups (jhol), curries and pickles. A buyer gets a protein-rich, long-keeping dried vegetable that turns any plain dal or soup tangy and deeply umami.

Typical price: ₹100-400

Buying tip: Buy small sealed or loosely packed packets from the local markets (Chowk Bazaar is the main local market in Darjeeling town) and check that the greens are properly dry and free of mould. A little goes a long way - 100 g is enough for several soups.