The Covid-19 pandemic made many people start gardening at home and that has continued over the last two years. Now, many of them even use the ingredients they grow in their gardens while cooking on a daily basis. 

Over the decades, Indian cuisine has developed a unique vegetable consumption pattern based on a seasonal calendar that follows the annual cycle of foraging, planting, harvesting, cooking, and preserving edible plants.

Another happy fallout of the pandemic has been an upswing in gardening. Chefs are setting up their own farms and collaborating with farmer groups. While consumers are investing time in growing their own produce.