Ube, a purple yam native to the Philippines, is making its mark in India as it transitions from traditional dishes to modern café menus. Known locally as ratalu or kand, ube is recognized for its soft texture and refined sweetness, distinct from other purple tubers like taro. Chef Avinash Kumar from Novotel Mumbai Juhu Beach highlights ube's visual appeal and versatility, as it is being reimagined in lattes, desserts, and baked goods. Its natural lavender hue, derived from anthocyanins, not only enhances dishes but also adds health benefits, appealing to health-conscious consumers. Chefs are creatively adapting classic recipes, such as crème brûlée and cheesecakes, to include ube. While fresh ube may be hard to find, ube powder and jam are accessible, allowing home cooks to experiment with this trendy ingredient. As the purple wave builds, ube is poised to become a summer favorite in India.