Seasonal vegetables and fruits: a calendar for Udaipur kitchens

Published 15/10/2026 · NutriDelight

Which vegetables and fruits are in season in winter, summer and monsoon in Udaipur and Rajasthan, and how restaurants can plan menus around better rates and quality.

Why season matters to a kitchen

When a vegetable is in season, more of it reaches the mandi, so the rate falls and the quality rises. The same item out of season travels further, costs more and keeps for less time. A menu that leans on seasonal produce costs less and tastes better.

The seasons below are a general guide for north-west India. Weather moves them by a few weeks every year, and many items are now available all year at a higher rate.

Winter (November to February)

Best season for: matar (green peas), gajar (carrot), phool gobhi and patta gobhi, methi, palak, sarson saag, mooli, shalgam, hara chana and hara pyaz.
Fruits: santra (orange), kinnow, amrood (guava), seb (apple) and strawberry.
Menu ideas: sarson ka saag, gajar halwa, matar paneer, methi thepla, fresh salads.

Summer (March to June)

Best season for: lauki, turai, karela, tinda, bhindi, kakdi and kheera, and kaccha aam.
Fruits: aam (mango), tarbooz (watermelon), kharbooja (muskmelon), and litchi towards June.
Leafy greens get scarcer and costlier in peak heat — plan coriander and mint use carefully.
Menu ideas: aam panna, cold salads, lauki and tinda sabzi, fruit platters for hotel breakfasts.

Monsoon (July to September)

Good season for: bhutta (corn), arbi, parwal and many gourds.
Fruits: jamun, pear and the last of the mangoes.
Leafy vegetables can be damaged by rain; check them on delivery and wash them well.

Available most of the year

Aloo, pyaz, tamatar, adrak, lahsun, hari mirch, nimbu, kela and papita are bought every day by almost every kitchen. Their rates still move with the season and with supply, so check today's rate before planning a large order.