When one talks about winter ingredients, every kind of vegetable steals the show except the humble radish. The root vegetable, usually available in the green and white variety, is not among the most favourite ingredients people want to eat simply because of its taste. The sharp pungent flavour and peppery aftertaste is as inviting as the classic bitter gourd (karela) for most people. However, that doesn’t mean there aren’t better, more appetising ways to eat it, than what we already know. 

The easiest way to experiment with the ingredient is by starting simple and then proceeding to more complex flavours. Mid-day Online reached out to chefs in the city to shine light on how the winter vegetable can be used so that it is not boring to people, a reason why many opt out of buying it at the market. These recipes explore the vegetable in a classic toast, as a local Indian salad, and with cheese too.