In Ritusamhara, an ode to the passing seasons; Greeshma (summer), Varsha (monsoon), Sharad (autumn), Hemanta (frost), Shishir (winter) and Vasanta (spring), poet Kalidasa had made astute observations on how natural cycles influence the rhythm of our lives – from the aroma of the flowering mango trees in spring, to the changing colours.

Within these rhythms, food plays an undeniable evocative role in how people choose to experience and respond to the world, making it a significant inspiration for travel.

This little foray into India's seasonal and regional harvests officially kicks off our series on the indelible link between food and travel, as seen in The Godrej Food Trends Report 2025, which shows us how the pursuit of hyper-local, seasonal produce can define an entire journey. We begin with the concept of 'Harvest Exploration,' focusing on destinations that celebrate specific crops and traditional culinary methods.

Making the most of local produce

Smart destinations have been nailing seasonal tourism for ages, becoming famous for specific times of year — think Goa and Ladakh in summer, Kerala or Mandu during the monsoons and Kashmir in winter. Similarly, India's diverse regions have unique local goodies that are perfect for seasonal travel packages. Mahabaleshwar successfully created "strawberry tourism," drawing crowds in winter for the fresh fruit before it became available all year. Savvy companies, especially Mapro farms, jumped on this by opening cafes and shops selling strawberries with cream, ice cream, jams and other cool products.

Mangoes for the win, always

Indian summers in recent years have been all about the mango. Farm stays and homestays along the Konkan Coast, like Atithi Parinay in Kotawde, attract visitors with immersive mango experiences. Host Medha Sahasrabuddhe loves talking about the local mango variety, saying, "There are so many hyperlocal varieties to enjoy, each with distinct taste, shape, size and aroma." Guests can eat unlimited mangoes from an orchard boasting 25 trees, including the famous Ratnagiri Hapoos (Alphonso), plus Kesar, Neelam, Vanraj, Ratna, Malgis, and the tiny Dudhpeda.

The mango is key to the local menu, and Sahasrabuddhe is precise about which varieties to use. For example, the tiny Bitki aam is never cut; it's eaten whole or pickled with mustard for a sweet and sour kharaat la amba. Another seasonal favorite is Amba Dal, made with soaked chana dal and fresh coconut seasoning. Even Aam ras is carefully prepared using a specific 1:10 ratio of Pairi to Alphonsos, because the Pairi's "khataas (tang)" gives it a nice bite.

The pumpkin-sized Bhopli amba is saved for Aam Muramba. Any extra fruit is turned into year-round goodies like aam panna and pickles. Popular items include Aam poli (mango pulp fruit leather) and Amboshi cha Lonche (a jaggery-sweetened pickle of diced, sun-dried raw mangoes).

Oranges and music festival

Arunachal Pradesh's Dambuk region has hosted an annual Orange Festival since 2015, called the Orange Festival of Adventure and Music. Every December, this lively event celebrates the orange harvest with music, art, and local food, bringing visitors to the area’s 50+ orchards and giving the local economy a real boost.

 From Kashmiri apples (late August to October) to various melons, ber (Indian jujube), falsa and bael (wood apple) in the Indian summer, countless seasonal harvests are just waiting to be discovered.

Which of these harvest trails are you most keen on trying? Let us know in the comments!

Stay tuned for some exciting region-specific culinary insights across India.