In India, every region is known for a particular delicacy. While rice, dal, roti, and sabzi may be considered as staple food, they are prepared differently in various parts of the country. The food also varies during seasons. Summers call for lighter meals and as the temperature dips, food is often laden with ghee and other such ingredients. During winters, you also get to eat a lot of food items that you cannot at other times. Find out more about them below. (Also, don’t forget to make them soon as some of the ingredients may only be available for a month.)
The Gujarati speciality is traditionally cooked in earthen pots. It is loaded with green beans, eggplants, purple yam, and other veggies.
Gajar ka halwa
It doesn't matter if you like carrots or not, as you simply can’t say no to a bowl of gajar ka halwa. This delicious dessert is made with carrots, ghee, and khoya (dried whole milk).
Sarson da saag
This dish that is a big hit in North India is made from mustard leaves only available during winter. Sarson da saag is best had with makki di roti.
They might not appeal to everyone's taste buds, but methi laddoos give the body energy and heat. This sweet is usually made in Maharashtra.