Green capsicum, known as bell pepper, is a versatile vegetable widely used in Indian cuisine. Its crisp texture and mild, slightly bitter flavour make it a favourite in curries, stir-fries, and salads across the country. In dishes like Paneer Tikka or Mixed Vegetable Sabzi, diced capsicum adds colour and enhances the overall taste. It is also a key ingredient in Indo-Chinese dishes like chilli paneer or vegetable Manchurian, where its crunchiness complements spicy sauces. Grown in various regions of India, green capsicum’s popularity highlights its integration into both traditional and modern Indian cooking, prized for its culinary adaptability.