India, Sept. 4 -- O nce a premium import, the avocado is now a staple on many Indian dining tables. Prime Minister Narendra Modi highlighted this shift on Instagram on Wednesday, pointing to the fruit's rising presence in Indian agriculture. Priced roughly for Rs.75 to Rs.150 per piece, depending on the retailer, size and ripeness, the crop is also proving financially rewarding for farmers. But as avocados find their way into more Indian kitchens, how do we make the most of them beyond the predictable avocado toast? We speak to chefs and nutritionists for their take. At Avas Wellness in Alibaug, chefs Suvir Saran and Haridashv Malhotra are giving the fruit a street-food spin. "Imagine avocado finding its way into a bhel puri, where its richness plays against the crunch of puffed rice, sev and peanuts," says Chef Saran, adding, "Indian street food has always understood contrast better than almost any cuisine. Avocado gives us another colour on that already magnificent palette. Chef Augusto Cabrera of Boya in Delhi, who frequently uses the fruit in his menus, shares, "The Indian dining table is transforming as people become deeply invested in their diets. Guests are seeking out avocado at a rate I've never experienced before."...