Growing up, vegetables such as lauki, pumpkin, beans et al, have been a nemesis for most of us. But now, the trends are shifting and restaurateurs have started using these humble ingredients into something that fits well on a fine-dining menu. Ready to order lauki?

Arbi 65
Global Quarters has picked up the lesser known arbi and given it a South Indian makeover by making an Arbi 65. Meghnesh Salian, a partner at Global Quarters, says, "We tried it with the classic Hyderabadi-style 65 recipe and it worked wonders. It pairs well with drinks or just as an appetiser."
Use it at home: You can make it interesting with little experiments here and there. Boiled arbi blended with salt, tahini, olive oil and a pinch of paprika will give you a very good alternative to hummus.