10 lesser known winter dishes from across India

Winter is here and it’s time for some delightful indulgence, and what can be better than gorging on some of the most delicious delicacies. There’s no denying that India is known for its diversity, not only in terms of cultures but also in the context of its rich culinary heritage. Here are a few hidden gems of Indian cuisine, which are often relished during the winter season. Interestingly, the winter season brings with it a delightful array of seasonal foods, and each region boasts its unique winter specialties. Here are some popular winter delights from different parts of India:

Undhiyo hails from Gujarat's winter fields, a layered medley of seasonal veggies like yam, eggplant, beans, and unripe bananas slow-cooked underground in earthen pots with green masala paste of garlic, ginger, coriander, and coconut. Dum-cooked for hours, it emerges smoky with fried methi Thepla Undhiyo on top, spiced with sesame and peanut crunch.

Pongal is a South Indian dish made with rice and lentils, typically flavored with black pepper, cumin, and ghee. It's often garnished with cashews and served with sambar and coconut chutney.

This rare winter dessert from Delhi, Lucknow and Punjab uses black carrots (kali gajar), which is made in the slow-cooked with milk, ghee, sugar, and nuts for a deep purple hue and a nice caramelized taste. Grated black carrots are pressure-cooked in milk until soft, then sautéed with ghee, honey, cardamom, and dry ginger, this halwa is garnished with silver vark and pomegranate.

Bengal’s Nolen Gurer Payesh is a thick creamy rice kheer using date palm jaggery (nolen gur) harvested in winter's first sap, simmered with full-cream milk, rice, cardamom, and bay leaves for a smoky, caramel-like sweetness without refined sugar. Garnished with raisins or nuts.

Gujarati Methi Thepla is a classic flatbread, which is made like roti and is kneaded with fresh fenugreek leaves, wheat, millet, and gram flours, plus ginger-garlic-chili paste, sesame, and curd for pliability. Rolled thin and griddled with ghee, these portable discs stay fresh for days, perfect for travel.

Nihari is a slow-cooked stew made with meat, often enjoyed during the winter months in the bylanes of Old Delhi. It is rich in spices and flavors and is typically eaten with naan or rice.

Litti Chokha is a popular dish in Bihar, made with wheat flour dough balls, which are stuffed with roasted gram flour, and it's served with mashed vegetables like potatoes, eggplant, tomato, and spices known as Chokha.

Bathua raita, a subtle yogurt-based side from Bihar and eastern Uttar Pradesh, features boiled bathua saag tempered with mustard oil, cumin, and green chilies for a tangy, cooling contrast to spicy mains.

In Kolkata, especially during Christmas, Farcha is a popular street food. It is a spiced and fried version of chicken that draws inspiration from the famous fried chicken.