Why look further east for a lime that beguiles? While exotic-sounding yuzu and kaffir limes may dominate menus, it’s the Gondhoraj, India’s best-kept culinary secret, that can lift a dish like few other citruses can. What is actually a Rangpur lime — a cross between a lime and a mandarin orange – has attained an almost mythic status in the cultures of eastern India for its captivating aroma and sublime flavour.

Oblong, hard and fibrous, the lebu makes you work for its few drops of golden juice but the pay off in terms of flavour is incomparable. Not content with resting on its laurels, the lebu has begun to travel further afield from its Bengali roots and make forays into other cuisines as well. It’s showing up on menus across the country in cakes, lime curds, fish en papillotes and even margaritas and shandies.

In your own kitchen, the Gondhoraj can take the place of your usual nimbu and add zest and aroma to everything from a simple daily dal to a whole roast chicken. Take a chance and let this sublime citrus be the star of your next soirée at home.

The Lime That Holds a Thousand Stories

The Gondhoraj is more than a fruit; it is a piece of Bengal’s soul. The very name translates to king of fragrance, and once you slice into it, you understand why. Its scent can fill an entire room, carrying notes that are both floral and sharp. Though modest in juice, every drop feels precious, almost sacred. It is this rarity that makes every use of Gondhoraj feel intentional and special.

While the rest of the world searches for imported citruses, Bengal has quietly celebrated this native gem for centuries. For many, it is woven into memories of home-cooked meals, of dal poured over steaming rice with a drizzle of Gondhoraj juice, or of fish marinated just long enough to soak in its citrus perfume.