The velvety thick green leaves of this unique perennial give off a herbal smell that’s hard to resist. Just like tulsi, this plant can be easily grown in pots and can be seen in almost all homes in India. At Solitude we love growing this plant as one of our chief herbs and we use it liberally in our food. Called Karpuravalli in Tamil, the leathery leaves when pressed between fingers give off an intense caraway-like smell which perhaps is the reason it’s called Ajwain patta by many in Hindi. This herb is not related to the real ajwain (caraway) plant. This medicinal plant is used as a home remedy to treat fever even today but very few use it as an ingredient while cooking.

If you want something tangy, herby and creamy for your breakfast, alongside a crispy dosa or soft idli, you’ve to come to the right place.

This ajwain tomato chutney is lip-smackingly delicious. We love it at the café.

Just saute some garlic, onion, tomato, ginger and dried red chillies in a pan, with some oil and the ajwain leaves. Once the kitchen begins to smell like a dream, turn the heat off, let the mixture cool and grind it in a blender.

Finally, temper some mustard seeds and add them to the chutney! It’s so yummy.

Ajwain also helps digestion and building immunity, and this is a good way to start consuming it!