For a quintessential winter experience, try these traditional foods

Winter brings with it hearty, warming foods rooted in regional traditions. Across India, seasonal ingredients and slow-cooked recipes help the body stay warm while offering deep, comforting flavours. (unsplash)

Gond Ke Laddoo (North and Central India): Made with edible gum, ghee, nuts, and jaggery, these laddoos are traditionally eaten in winter. They’re known for providing warmth and sustained energy. (unsplash)

Paya Soup (North India and Hyderabad): Made by slow cooking goat or lamb trotters, paya soup is rich, spicy, and deeply comforting. It’s often eaten in winter for warmth and nourishment. (wikimedia commons)

Nolen Gur (West Bengal): This winter only jaggery made from date palm sap is a seasonal delicacy. Its rich caramel like flavour is enjoyed in sweets, kheer, and sandesh during the colder months. (unsplash)

Sarson Ka Saag (Punjab): Prepared with mustard greens and slow cooked with spices, sarson ka saag is a winter staple. Traditionally paired with makki ki roti, it’s both nourishing and warming. (unsplash)

Thukpa (Ladakh and North-East India): This hearty noodle soup is packed with vegetables or meat and warming spices. Popular in Himalayan regions, thukpa is perfect for cold winter evenings. (unsplash)

Undhiyu (Gujarat): A mixed vegetable dish cooked upside down in earthen pots, undhiyu features winter vegetables like purple yam and green beans. Its slow cooking brings out intense flavours. (unsplash)