India, Feb. 18 -- As the season changes, so do the flavours on our plates. The arrival of spring has inspired chefs to load their menus with delicate cooking techniques and lighter salads.

Chef Lenam Lepcha, executive chef at Kylin Experience, highlights ingredients like raw mango, which adds a refreshing twist to salads and desserts. Echoing this, Chef Anshul Dhyani, executive chef at ITC Grand Central, Mumbai, notes, "The new season's produce is bursting with colour and flavour, from delicate spring crops like peas, asparagus, and radishes to bright herbs like mint and basil. Fruits such as rhubarb, strawberries, and jujube naturally add sweetness and depth to dishes."

Similarly, Chef Diwas Wadhera, executive chef, Eros Hotel, New Del...