It's finally that time of the year! Winters in North India come with a distinct mood altogether. The atmosphere is cold, the quilt is all the more cozy, and the food table transforms into a procession of all sorts of delicacies: gajar ka halwa, butter chicken, sizzling pakode, revdi, and gajak. The catch is that while the “pure joy of winters” may unfold with innocence in the mouth, it may become a reality show of sorts in the heart, especially when the mercury goes down, and the blood pressure starts rising naturally.
Now, here are the four most loved winter delicacies of all time that are a treat for taste buds but bane for our hearts and arteries. Dr Manan Aggarwal, a respected doctor warns about the dangers of our favourite deserts and crispy delights.
Carrot Halwa: Healthy name, Heavy game
The story begins every time with, "its just carrot, it shouldn’t be tha complicated! because carrot is actually the sidekick. The main stars are actually full cream, khoya, ghee, and sugar that transform that innocent-looking dish into a calorie and fat bomb.
In fact, since everyone is less active during the winter months and their blood is a bit thicker, this regular indulgence in something like this can cause sugar, triglycerides, and weight to shoot up. Because the heart has to work so much harder to maintain blood flow during a cold climate, this heart, already working overtime, shouldn’t receive a steel bowlful of this on a daily basis.
Butter chicken & rogan josh: Comfort for the tongue, pressure on the arteries
There’s something about a cold night, some hot naan, and an indulgent, creamy gravy that makes everybody feel like they are in heaven! But the same elements that make the gravy so indulgent are what make it so bad for our heart. This cream, this saturated fat, this butter, it all increases the bad cholesterol in the body, fueling the chunks that clog heart vessels that are already narrowed down due to the cold.
This doesn’t translate to a life imprisonment diet of boiled food. This is a guideline on how to reserve the rich gravy dishes for the real indulgences and not for every second day. Smaller helpings, lower use of cream, emphasis on tandoori or BBQ meals, and a minimum of fifty percent alongside rotis and sabzi can sustain the taste buds as well as the heart.
Samosa, Kachori, and Pakode: The Crispy treat with a price tag
Every chai wala’s table in winter features one common guest – something fried. The initial bite of a hot samosa or pakoda during a foggy night can never be compared to anything else. However, the catch with these delights is that they are often fried with very hot oil, which makes them chock-full of unhealthy fats and oxidants. These unhealthy fats increase LDL levels, which increases inflammation, leading to increased coagulation levels, which can be very harmful as “winter itself” is pushing blood to become thicker and “stickier”.
Nor will it be the same when, instead of platefuls of fried snacks for dinner, you get to enjoy them as weekend snacks. Roasted chanas, moderate peanuts, corn chaat, and air-fried snacks can be had on other days.
Revdi and gajak: Big on taste, bad for heart
Revdi and gajak are festive, nostalgic, and innocent because they are so small. “Bas do-chaar hi toh liye,” goes the typical remark. But the “two-four” bits are actually sesame or peanuts held together with sugar or jaggery, and lots of added fat too. This translates into a quick burst of calories and sugars with every mouthful. With minimal physical activity and increased sedentary time, such constant snacking silently contributes to increased weight, sugars, and triglycerides – all the wrong signals for the heart.
The key is not to banish them, but to ritualize them: perhaps two little pieces after lunch on special days, and not a constant background snack throughout the evening. Keep them stored in a small dabba, and not in an open, overflowing thali that begs to be mindlessly grazed from.
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