India, Aug. 19 -- Corn's journey in India goes far beyond the roadside. The grain has long been part of regional diets, especially in northern and western states where 'makki ki roti' and 'sarson da saag' remain winter staples, writes Sakshi Priya

There are flavours that belong to a season, and then there is corn, standing at the very heart of the Indian monsoon. The image of a roadside vendor, fanning glowing coals as he turns a golden cob over the flame, belongs to every city and every traveller. The bhutta, rubbed with lime, salt, and a hint of chilli, carries the fragrance of rain itself. Corn has long travelled across Indian kitchens. In the north and west, it comforts with makki ki roti and sarson da saag during winter. But when th...