From the towering mountains of Kashmir and Himachal Pradesh covered with snow to the fleeting winter in South India, this country waits for the winter with holding its breath because it brings the little joys of life. In addition to the leisurely and slow afternoons spent with family, cold nights by the fireplace, or a cup of hot coffee with a book in hand, in winter, gifts are given in different forms all over the country. food.

From the delicious and evergreen gajar ka halwa to lesser-known delicacies such as harissa, there are some delicacies from all over the country that are only made and enjoyed in the colder months.

As bukharis and tandoors came back to life to provide much-needed warmth, northerners also adjusted their diet to make the severe winter tolerable. The delicacies from the Kashmir Valley are overshadowed by the more popular rogan josh and yakhni harissa. Hot oil is poured over the carefully mashed meat to make a crackling sound. It is served with traditional Kashmiri tandoor bread and lamb skewers. Harissa is a breakfast delicacy, served in selected restaurants in Srinagar, and served from 10-11 in the morning. Sold out in point.

In Himachal Pradesh, the smell of teliya mah and khatti meat permeates the air. Teliya mah is a simple and hearty dish made with only black lentils mixed with ginger, garlic, and onions, and garnished with mustard oil. This is eaten with rice and kati meat, which is just lamb made with dried mango powder. UP likes matar ka nimona made with fresh peas, potatoes and spices, served with grilled meat or palanza, while Punjab likes sarson ka saag made with fresh mustard products from the region. Daulat ki chaat or makkhan malai, made with whisked milk and cream, brings to life the maze of alleys in Old Delhi.

The East waits for the arrival of winter and enjoys the sweet delicacy when the temperature drops. Assam likes its hahor mangkho xoite kumura, which is a duck dish made with gourds, while the dessert is endless pitha, which comes in the form of dumplings, pancakes or pancakes filled with jaggery, rice, Flour, sesame and milk. In West Bengal, people also like pitha, but it is full of golden liquid-nolen gur or brown date palm sugar that flows in winter. In the short winter, it replaces other types of brown sugar and sugar in roshogolla and sondesh. This can be eaten before (and/or after) the fluffy karaishuti'r kochuri (kachori made with green beans).

The short and pleasant winter in the south is the only time in Tamil Nadu to taste kollu rasam (a soup made from ground mark), dappalam (a rich curry made from seasonal vegetables and tamarind) and Kadamba Kootu. Made with seasonal vegetables and lentils.

In the west, Rajasthan flaunts its millet products with dishes such as baajre ka raab, a healthy and hearty drink and porridge made with millet flour. Baajre ka khichada is also popular with a lot of ghee and raw sugar, and it is said to be able to withstand the dry and harsh winter. Gujarat's undhiyu is a delicacy in winter. It can be paired with dessert dishes, lapsi, khichdo, and of course many laddoos such as methi nu pak and kachariyu.

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