India, May 16 -- A foreign couple who moved to India sparked an engaging conversation on Instagram with their take on Indian cuisine's use of raw and green ingredients. Guru and Lia shared their amazement at how nothing in India is "too raw to eat," highlighting the country's inventive use of unripe foods.

Guru explained that in Indian cuisine, hardly anything is considered too raw to be used in cooking. For example, green mangoes, which are unripe and sour, are commonly preserved and enjoyed as pickles. Similarly, green jackfruit, even when still immature, is cooked as sabzi. He also highlighted the creativity in Indian cooking by mentioning that even flowers can be transformed into delicious pakoras, a popular fried snack. Their Instag...