Broccoli, a relatively recent addition to Indian culinary traditions, has gained popularity for its nutritional benefits and versatility in cooking. Known for its dense florets atop thick stalks, it is used in various Indian dishes, from stir-fries and curries to soups and salads. In urban centres and among health-conscious consumers, broccoli has found favour due to its perceived health benefits. Its ability to absorb flavours makes it a versatile ingredient in fusion dishes. Though not traditionally native to India, its adaptation into local cuisines underscores its integration into modern Indian cooking and its growing presence on restaurant menus across the country.
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