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Lime is an ingredient used in Indian cooking Also known as:
Nimbu, Narthangai, Nimma Pandu

Lime is one of the most common, mouth watering and famous citrus fruits all over the world. This fruits are round, green in colour when unripe and when ripe it becomes yellow. It has a sour and acidic pulp. There are many varieties of limes, different in shape, size and colour. Limes are an important ingredient in Mexican, Indian, Latin American and South-East Asian cookery and is used to accent the flavours of foods and beverages. Look for unblemished, firm limes that feel heavy for their size as they will be the juiciest.

Commonly used in:
Lime juice and zest is used in cakes, pastries, candies, jams, jellies, detergents and perfumes. It is also used in curries, salads, marinades for raw fish, in cocktails and pickles.

Health benefit:
Limes are a good source of Vitamin C, natural sugar, calcium and phosphorus. Vitamin C helps to prevent scurvy, maintaining the health of teeth and bones of the body, aids in the healing of wounds. It also prevents the decay and loosening of the teeth, dental caries, toothache, bleeding of the gums and fragility of bones.

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Chandri Bhat

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