India, Aug. 1 -- Every monsoon, jamun stains fingers and tongues purple before disappearing as quickly as it arrives. While most of us enjoy the fruit sprinkled with black salt or blended into sharbat, chefs are giving India's beloved seasonal produce an entirely new identity. From galouti kebabs and sorbets to kombu relish, pakoras and Thai-inspired chaat, restaurants are proving that jamun's sweet, tart and gently astringent flavour belongs far beyond desserts. Here's how six chefs are making the most of the season's shortest-lived fruit.

For Chef Mahabir of Aure Heer, jamun deserves a permanent place in seasonal menus because of its distinctive flavour and nutritional value.

"Jamun is one of India's finest seasonal fruits, offering a...