As summer takes hold across the Indian subcontinent, Taftoon celebrates the bounty of the season with dishes that echo the land’s richness and its people’s ingenuity. Inspired by the diverse culinary traditions along the Grand Trunk Road. But come summer, the kitchen truly comes alive. The season delivers its bounty with confidence: raw mangoes hang heavy on branches, jackfruit trees reveal their mammoth fruit, gourds and okra flourish, and leafy greens like moringa and methi bloom in abundance. This is the time when fields yield their best, and Taftoon transforms the harvest into a sensory celebration.
These dishes aren’t just seasonal, they’re soulful. Each one brings with it regional nuance, nostalgia, and nourishment.
Honouring India’s Harvest Season
In India, the summer harvest is shaped by regional climates and ancient farming rhythms. From Uttar Pradesh’s tangy raw mango and earthy potatoes to Punjab’s moringa leaves and fresh fenugreek, each ingredient carries a strong sense of place. At Taftoon, sourcing is intentional. Ingredients are selected not just for their seasonal freshness, but for their connection to the regions they represent.
Our sourcing philosophy is simple. We follow the harvest, listen to the land, and build dishes that are authentic to their origin. These ingredients aren’t flown in, they’re grown close, with care and tradition.
Taftoon works with a trusted network of small-scale suppliers and regional farmers who bring hyper-local, often heirloom produce to the kitchen. Whether it’s potol from Bengal, jackfruit from Maharashtra, or okra from Madhya Pradesh, the ingredients tell their own tale of terrain and time.
Kathal Ki Chapli
Peshawar-inspired
Jackfruit, the heavyweight of the summer harvest, is transformed into a spiced, shallow-fried flat kebab. Smoky, satisfying, and protein-rich, it’s a perfect summer substitute for meat.
Saundhey Aloo Poori
Kannauj, Uttar Pradesh
This festive dish pairs crisp masala pooris with an earthy aloo-tamatar raswala, elevated by the tang of seasonal raw mango and a fresh onion-green chilli garnish. It’s rustic summer comfort on a plate.
Makmal Kathal Biryani
A Qureshi family treasure
Dum-cooked jackfruit, slow-simmered in yoghurt, spices, and caramelised onions. A royal vegetarian biryani that makes the most of jackfruit’s meaty bite and spice-absorbing nature.
Dom Potoler Dolma
Bandel, West Bengal
Pointed gourds (potol) are a Bengali summer favourite. Here, they’re stuffed with a spiced potato mixture and cooked in a cumin-tempered mustard oil gravy. A balance of bitterness, heat, and depth.
Methi Moringa ka Jheenga
From Moga, Punjab
Tender prawns are infused with fresh fenugreek and moringa leaves, both rich in minerals and abundant in the summer. Lightly barbecued and brushed with ghee, the result is herbaceous and healing.
Bharwaan Kadhai
Unnao, Uttar Pradesh
Seasonal bell peppers and gourds are filled with spiced onions and ginger, then stewed in a tangy-sweet onion-tomato curry. A perfect blend of texture and summer warmth.
At Taftoon, we listen to the season. The summer harvest gives us jackfruit, gourds, raw mango, leafy greens; ingredients that have sustained generations. We take these gifts and treat them with respect, honouring regional methods while adding our signature flair.
These harvest season specials are a heartfelt tribute to nature’s rhythm, and an invitation to eat as our ancestors once did: with gratitude, intention, and joy. Taftoon is a culinary homage to the ancient Grand Trunk Road, stretching from Kabul to Chittagong. With each dish, the restaurant tells a story of regions, recipes, and rhythms of life. Grounded in tradition and inspired by the land, Taftoon invites you to travel through taste.
