Winter ushers in a season of warmth and comfort, a time when we crave the familiar tastes of home-cooked meals. For those of us who have moved away from our hometowns, these flavors can stir up nostalgia, reminding us of cozy winter evenings spent around the dining table with family.
Akshar Shukla, a Gurgaon based professional, shares his experience of cooking winter recipes. “I left my hometown, Kanpur 6 years back and winters are time I miss my home the most, especially because of the food. One of my favorite winter recipes is my mom’s beetroot kanji. It’s a tangy, fermented drink that reminds me of home every time I make it,” he says. “But before I even start cooking, I ensure that I choose fresh beetroots and clean them thoroughly. I trust ITC Nimwash. With its 100% natural action^, Nimwash effectively washes away pesticides~ and germs*, leaving with the cleanest, freshest ingredients possible. My food is not just tasty, it’s safe and healthy too.”
We all might agree that part of the joy of food lies in its exploration, in discovering new dishes and expanding our culinary horizons. So, whether you’re yearning for a taste of home or eager to try something new, we’ve curated a list of winter specialties from across the diverse regions of India. Here are our top picks for you to savor this winter.
- Gajar Ka Halwa: This sweet delicacy hails from Punjab and is a winter staple in North India. Grated carrots are cooked with milk, sugar, and ghee until it turns into a luscious pudding. Garnish with nuts and serve warm. Make sure to clean your carrots well with ITC Nimwash to ensure they’re free from dirt and pesticides.
- Makki Ki Roti and Sarson Ka Saag: A classic combo from Punjab, Makki ki Roti (cornmeal flatbread) is served with Sarson ka Saag (mustard greens curry). It’s a hearty meal perfect for cold winter nights. An easy trick to wash mustard leaves is to soak them in a bowl of water mixed with Nimwash, agitate gently, and then rinse off for clean, ready-to-use leaves.
- Beetroot Kanji: A popular winter drink from Uttar Pradesh, Beetroot Kanji is made by fermenting beetroot, mustard seeds, and water in a glass jar for about five days. The result is a tangy, probiotic-rich beverage that’s both delicious and warming.
- Undhiyu: A mixed vegetable casserole from Gujarat, Undhiyu is traditionally cooked in earthen pots. Made with winter vegetables like yam, raw banana, eggplant, and methi muthia (fenugreek dumplings), it’s a must-have in Gujarati households during winter.
- Avarekalu Saaru: A specialty of Karnataka, Avarekalu Saaru is a flavorful curry made with hyacinth beans (avarekalu), which are harvested during winter. It’s typically served with ragi mudde (finger millet balls) or steamed rice.