Kathal Ki Sabzi (North India): In many North Indian households, young green jackfruit is sautéed with onions, tomatoes, and robust spices like garam masala. The fibrous texture absorbs the gravy, mimicking the consistency of meat. It is a celebratory dish often served alongside hot rotis.

Echorer Dalna (West Bengal): Known as “Gach Patha” or “tree mutton,” this Bengali curry uses raw jackfruit and cubed potatoes. Slow-cooked in a ginger-cumin paste with a touch of ghee, it offers a rich, savory experience that is a staple during traditional feasts.

Chakka Pradhaman (Kerala): This decadent dessert features ripe jackfruit (varaka) cooked into a thick preserve called chakka varatti. It is then simmered with coconut milk and dark jaggery. Tempered with fried coconut bits and cashews, it is a highlight of the Onam Sadhya.

Panasa Puttu Koora (Andhra Pradesh): A coastal Andhra specialty, this dish involves shredding raw jackfruit until it resembles a crumble. It is flavored with a potent mustard seed paste (ava) and garnished with crunchy lentils and curry leaves, offering a unique, pungent, and spicy profile.

Panasa Puttu Koora (Andhra Pradesh): A coastal Andhra specialty, this dish involves shredding raw jackfruit until it resembles a crumble. It is flavored with a potent mustard seed paste (ava) and garnished with crunchy lentils and curry leaves, offering a unique, pungent, and spicy profile.

Phanasachi Bhaji (Maharashtra): This Konkani-style preparation focuses on the natural flavor of the fruit. Small pieces of raw jackfruit are tempered with mustard seeds, hing, and plenty of fresh grated coconut. It is a simple, nutritious stir-fry that highlights coastal Marathi seasonings.

Kathal Biriyani (Awadh): A vegetarian take on the royal Lucknowi biryani, marinated raw jackfruit chunks are layered with fragrant basmati rice, saffron, and fried onions. The “dum” cooking process ensures the jackfruit becomes incredibly tender, making it a sophisticated alternative to meat biryani.

Halasina Hannina Kadubu (Karnataka): These are aromatic steamed dumplings made by mixing ripe jackfruit pulp with rice semolina and jaggery. Wrapped in teak or banana leaves before steaming, the leaves impart a distinct earthy fragrance to the sweet, spongy cakes, perfect for breakfast.