Pilkhan ( Ficus virens)

In the monsoon, the aerial roots of this epiphyte wrap the stout trunk snugly like a shawl with pretty pink tassels, making it breathtakingly beautiful! In spring, its spreading canopy is striking with tender glossy leaves in hues of red, green, and brown. These leaves are often used in Thai cuisine. Initially light green, the figs turn purple as they ripen and are eaten by a variety of birds like the Yellow-footed green pigeon, Rufous Treepie, Indian Grey Hornbill, Rose-ringed parakeet, Red-whiskered Bulbul and Copper smith barbet.