Celebrating winter's bounty with regional food

Delicious food is an integral part of Indian culture. As a country made up of a large and diverse population, different climatic conditions and region- specific produce, we enjoy many cuisines and unique flavors. This variety of cuisines also extends to changing seasons, especially winter, when seasonal varieties of grains, fruits and vegetables find their way to the markets. In this story, we bring to you some the most loved winter specials from across the country.

Northern Plains

Delhi is synonymous with piping hot and crispy parathas, served directly from the smoking griddle along the streets. Stuffed with seasonal produce like cauliflower, radish, potatoes, paneer and other interesting fillings, it is eaten with dollops of white butter, fresh coriander chutney, yoghurt and pickles, and is a typical feast of the chilly winters of the capital. Punjab is well known for sarson ka saag and makki roti that is best enjoyed with fresh seasonal jaggery and white butter. A wholesome meal, it helps in keeping the body warm and energetic. Panjiri, made using roasted wheat flour, packed with dry fruits, generous helping of ghee and some sugar is also popular in winters.

In Uttar Pradesh winter is loved for its fresh vegetables, predominantly green peas. Traditionally peas were available only during the winter, which meant there were several specialty dishes cooked with peas during this time. Being a versatile and delicious vegetable, it is used in making an assortment of dishes such as rich nimonas, dry ghugnis, crispy tikkis and wholesome parathas.

Himalayan States

Himachal Pradesh’s khatti meat is a preparation that is immensely popular in the winter. A hearty meal of khatti meat with greens, lentils and rice becomes a staple here in the colder months. Galgal pickle is another popular winter offering. Being a rich source of Vitamin C, it is an immunity booster too. While meat dishes dominate Himachali cuisine, Uttarakhand enjoys its pulses and vegetables in the winter chill. Dubke or Dabuk is a Kumaon dish made with ground dals cooked with spices in an iron pot. Smooth in texture, it is usually consumed with rice.

Gushtaba, a zesty meat dish cooked in yoghurt curry, is a winter delicacy of the Kashmiri cuisine. It requires patience, hard work and effort in its creation and comprises of several spices added while cooking. Another highlight of Kashimiri cuisine is the Rogan Josh, which is painstakingly prepared to get that perfect taste and tenderness in the meat. It is usually eaten with rice or Indian breads.

Western Delights

Throughout winter, most households in the western states switch to millets and ghee. Bajre ki khichdi, a high-energy dish, is rich in fiber, fats, minerals and amino acids and helps the body manage intense cold weather is a Rajasthani favorite. Among the most famous winter food in Gujarat is the tender sorghum from Surat that is usually mixed with sev and is eaten as a snack. The mixed vegetable dish, Undhiyu, becomes a staple and gond, methi and broken wheat laddoos help in keeping the bodies warm.

Universal Desserts

Winter is the time for many different halwas across the country. Badam ka halwa, an ideal winter dessert that is cooked with almonds, ghee and saffron is rich and hearty. Gajar halwa, made with fresh red carrots, is a favorite throughout the country; its richness keeps the body warm and sweetness keeps the spirits up. Chikki and gajak, made from peanuts and sesame respectively form the ideal winter snack almost all over the country. In Assam, sesame is consumed in the form of til pitha, a local sweet made with jaggery, rice flour and sesame. In Bengal, nolen gur or date palm jaggery, is the star of winter. Special caramel colored sondes and rasgullas flood the sweetshops throughout the state and keep the sweet, loving people of the land satiated.