Dish
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Details |
| Harisa of Kashmir |
- Slow-cooked mutton porridge with spices and thickened with rice or wheat.
- Derived from the Arabic word haris, meaning “to pound,” harisa carries the culinary influence of Central Asia.
- Brought to Kashmir by Afghan rulers.
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| Panjeeri of Jammu and Pinni of Punjab |
- Ghee-laden, nutrient-dense treats made with whole wheat, jaggery, and nuts are quintessential winter companions.
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| Methi Pak of
Gujarat |
- Prepared with fenugreek, jaggery, dried fruits, and medicinal properties.
- Often gifted to new mothers, it is revered for its ability to boost immunity and provide warmth.
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| Til Pitha of Assam |
- A delicate rice crepe filled with sesame and jaggery.
- Graces the festivities of Magh Bihu
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| Tilkut of Bihar |
- Specially made and eaten during Sakraat or “Makar Sankranti” festival.
- It is made of pounded ’til’ or sesame seeds and jaggery or sugar.
- Reference to this dry sweet is found in the Buddhist literature as Palala.
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| Pepper rasam of Tamil Nadu |
- Tangy, spicy soup made with black pepper, tamarind, ginger, and lentils is a comfort food and an Ayurvedic remedy.
- The word “rasa”, meaning “essence,” captures its essence—a dish that soothes, nourishes, and revitalises.
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| Chhang of Sikkim & Arunachal Pradesh |
- Traditional fermented millet or barley drink—offers respite from the biting cold.
- Chhang is enjoyed during festivals and gatherings.
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| Beetroot Thoran of Kerala |
- Stir-fried dish made with beetroot, grated coconut, and spices.
- Not exclusive to the season, but best made using winter’s freshest produce.
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| Malaiyo of Benaras, Nimish of Lucknow, Daulat ki chaat of Delhi |
- Frothy, cloud-like desserts churned from milk foam and flavoured with saffron.
- Malaiyo has a special twist of banana and pine nuts.
- Daulat ki Chaat is also mentioned in Shahjahanama.
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