Till 2014, getting hold of a bunch of kaffir lime leaves in Mumbai was a challenge for Prashant Puttaswamy, executive chef at Bandra’s Fatty Bao. His team would import them from Thailand and use them sparingly. “They’d be stored in freezers and used judiciously in Thai curries,” he says. Now, kaffir limes are available everywhere — from your neighbourhood ‘Chinese’ vegetable wallah to online food sites. And, their use is not restricted to Thai curries alone.

So, what makes these shiny, double-lobed leaves of a bumpy citrus fruit popular? It’s the rise in popularity of south-east Asian food in the city, feels Puttaswamy. Rahul Hajarnavis, culinary director at Shiro, JSM India, says their strong flavour sets them apart. “It’s punchy, bold and refreshing. Its powerful aroma entices the eater.” Kaffir lime is also making your cocktails and desserts more alluring. Here’s our what-to-pick guide.