India In Winters: Try These Lesser-Known Warm Delicacies

I'm a summer girly through and through but there's something undeniably irresistible about the thought of sitting in a fuzzy sweater with a bowl of hot rasam to keep your palms and soul warm. India's vibrant food map comes alive with generational wisdom and seasonal produce every winter, creating a hearty celebration of flavours. A hug in a bowl. A tonic for chilly days. India's winter food goes beyond sustenance-- they embody a nostalgic sense of comfort and belonging.

If you are looking for unique regional foods to try this winter, here is a list of lesser-known Indian delicacies that will wrap you in a snug blanket of tradition, flavour, and health, making the cold season a little more magical. 

1. Hurda- Maharashtra

Imagine this scenario-- It's a chilly January evening. The bonfire is creating a crinkly sound, the cold winter air is crisp. A group of family and friends are seated on woven mats on the ground, enjoying anecdotes and discussing current affairs. Accompanying this gathering is - not popcorn - but a fragrant delicacy called Hurda-- roasted jowar (sorghum) often served with ghee, sugar, spices, lemon, or jaggery.

This 'Hurda party' is a typical scene in some parts of Maharashtra, where come winter, rural folk ring in the harvest by coming together to enjoy the season's offerings, exchanging stories, and having a fun time. Hurda is a celebration in a literal sense-- a celebration of rural life, of togetherness, and of rich flavours. These parties have now become a 'tourist attraction' even in urban Maharashtra.

2. Raab- Gujarat, Rajasthan

Raab is a comforting porridge made of bajra (pearl millet), ghee, ginger, jaggery, gondh (edible gum) and some aromatics. It is a go-to antidote for cold, sore throats, coughs, or simply winter blues in many parts of India's west and northwest regions like Gujarat and Rajasthan. Made of ingredients that are easily accessible and known for their 'healing' qualities, Raab is a favourite across many households.

3. Zan- Arunachal Pradesh

If there's anyone who has perfected the art of winter cooking in India, it has to be the people in the mountains. Nestled in the Himalayas, Arunachal Pradesh has a mouthwatering delicacy called Zan. This dish is a porridge-like concoction of finger millets and the season's choicest produce like green chana, beetroot, carrot, green peas, and corn. It comes alive with the fragrance of fenugreek, coriander, and pepper powder that add the perfect depth for a comforting warmth.

4. Til Pitha- Assam

Til Pitha is a crepe-like sweet dish made with rice and heat-packed ingredients like sesame seeds and jaggery. These simple, unassuming ingredients come together to create a culinary delight. Til pitha is typically relished in Assam and nearby regions during the harvest festival Magh Bihu, celebrating the agricultural community of the region.

5. Avarekalu Saaru- Karnataka

Avararekalu saaru is a piping hot gravy made of hyacinth beans, coconut, and spices. This winter speciality is particularly popular in Bengaluru, Mysuru, Mandya, and surrounding regions. These cities even organise 'avarebele melas' (hyacinth bean festivals) to ring in the chilly season with a fresh yield of this heritage produce. It is a food festival with a variety of recipes made using the beans-- from dosa to upma, and halwa to payasa.

6. Kootu- Tamil Nadu

In Tamil Nadu, the harvest season is observed with the vibrant festivities of Pongal, complete with a variety of the eponymous dish. However, a lesser-known delicacy savoured during this festival is pongal kootu or kadamba kootu. It is a gravy made with the freshest of local vegetables and heartwarming spices. This comfort dish is not only delicious and historic but also nutritious.

7. Harisa- Kashmir

Harisa is a rich, indulgent dish made of lamb, that is so special to Kashmiri culture that they have special chefs called harisagarows prepare the traditional dish. According to historians, the dish was brought to Central Asia by Afghan rulers and is now a closely guarded recipe passed down through generations. The preparation process is labour-intensive, involving slow-cooking lamb with rice, lentils, and a generous amount of spices and fat over several hours until it reaches a silky, porridge-like consistency. It is a fatty, densely caloric dish that is perfect for the frosty weather in the serene mountains of the region.

8 Chi Al Meh, Manipur

Chi Al Meh is a stew made in Manipur using fresh, seasonal vegetables that are native to the region. It is a light broth that is low in calories yet highly nutritious and packed with flavour. Chi Al Meh is a colourful stew made using easily accessible ingredients and often paired with noodles. This humble yet vibrant stew is a testament to Manipur's culinary ingenuity and emphasis on healthful, sustainable eating.