India, June 8 -- Hard on the outside, soft and sweet on the inside, no, we aren't referring to a coconut but the jackfruit, lovingly called kathal in India. This pulpy, fruit makes for the perfect plant-based meat substitute. Native to the Indian subcontinent, it's found in tropical regions of Southeast Asia, including the Philippines, Thailand, Malaysia, and Africa. It is also a popular choice in Latin American and Mexican food. Take for instance, the carne asada burrito bowl at Chinita in Bengaluru. "Carne asada is a popular Mexican dish made with grilled steak," shares Chef Candice Lock Mirchandani, who roasts unripened jackfruit to give it a smoky flavour and serves it with pineapple salsa, rice, cheese and sour cream. A toastada comes from Guatemalan and has a roasted tortilla at its base. At Fiori in Lonavala, Suraj Gupta has developed a Jackfruit Tostada: "It is boiled and shredded to give it a meat-like texture. We've paired it with a barbecue sauce and a coriander aioli. Leaning into the season's favourite mangoes, we serve a mango salsa with the toastada, which is a surprise for most people as it is indulgent yet vegetarian." "Growing up in a vegetarian family, jackfruit has always one of my favourite vegetables," says Second House's Chef Jyoti Singh, who salt-cures the fruit to extend its seasonal availability. "This process not only preserves it, but also tenderises it while retaining a nice bite. We toss the jackfruit over high heat to give it a quick char and make it into a quesadilla." Back home, jackfruit is a star in several dishes from all parts of the country. Chef Sara Jacob Nair, Executive Chef at NairOnFire, makes a Malabar-style jackfruit biryani layered with ghee rice and caramelised onions. She says, "I make a halwa aka chakkavaratti, that has no sugar or jaggery. It's slow-cooked for hours till it thickens and has the most intense caramelised jackfruit flavour." At The Tanjore Tiffin Room, head chef Ajay Samtani makes jackfruit cutlets, which are "crisp on the outside and tender inside and has a rich, meaty bite". It is served with a tangy Tamil-style tomato chutney. Originally an Arabic dish that was introduced to India via Hyderabad, haleem glorifies meat,. A delectable dish that most vegetarians miss out on, Andaz Delhi's executive chef Matteo Fracalossi has a jackfruit twist to serve at AnnaMaya: "We serve Kathal ka Haleem that's prepared in a traditional way, where the authenticity of flavours is preserved. The twist lies in replacing meat with jackfruit, which offers a similar texture and consistency."...