As Bengaluru braces for its coldest December in nine years, with minimum temperatures expected to plunge to a chilly 12 degrees Celsius, the city's residents are finding solace and warmth in the rich, seasonal flavours that define an Indian winter. The drop in mercury has sparked a collective turn towards traditional comfort foods, from hearty halwas and spiced curries to steaming soups and seasonal sweets, each dish weaving a story of nostalgia, culture, and well-being.
A Culinary Embrace Against the Chill
For Anshika Tripathi, a Koramangala resident originally from Lucknow, winter is a magical time marked by specific hues and tastes. "It’s the season when carrots look and taste their best, and families sit together to peel fresh green peas," she shares. Her winter celebrations are deliciously traditional, featuring gajar ka halwa, nimona (a curry of ground peas), sagpaitha (urad dal and palak), and mixed vegetable pickles. She believes that choosing foods by season is a natural way to help prevent diseases.
The sentiment is echoed across the city. From methi thepla and makki ki roti to sesame laddoos and crispy pakoras by a bonfire, winter is undeniably a foodie's delight. Even those mindful of their health have options, like lotus seeds roasted with pepper, salt, and turmeric—a snack that satiates cravings and boosts mood.
The Sweet Taste of Seasonal Tradition
For many, winter's essence is captured in rare, seasonal ingredients. Saikat Saha, a resident of Marathahalli and owner of Kolkata Sholoana supermarket, is a devoted fan of Nolen gur, a traditional Bengali sweetener made from the sap of the date palm tree, harvested only in winter. "It has a unique flavour and cultural significance, lending a caramel-like taste to sweets like sandesh and pithe, making them irresistible," he explains.
This love for Nolen gur is shared by Kolkata natives Sudeshna Guha Thakurta and Indranil Sinha from Akshayanagar, for whom a bite of Nolen gurer sandesh is like a warm hug on a chilly day. They also cherish Nolen gur pithes, essential to the Poush Sankranti celebrations in mid-January.
Memories in a Bowl: Winter's Comforting Legacy
Winter foods are often intertwined with cherished memories. Maya Shetty from Whitefield, who grew up as an army kid, recalls a bone-chilling trip to Darjeeling. At an army officer's stone cottage, she was served a unique, piping hot kheer made from suji (semolina) and jaggery. "Despite many attempts, I've never been able to replicate that dish. It remains a special comfort food memory," she says wistfully.
For others, comfort comes in familiar routines. Ruth Dsouza Prabhu, an independent journalist in Jayanagar, swears by two dishes: pepper rasam with lime over hot rice, and a mild avarekai (hyacinth beans) curry cooked with onions in white butter, a recipe she learned from a friend's mother.
Expert Advice: Nourish and Protect
Nutrition experts emphasize that winter is a crucial time to fortify the body. Suneetha Rao, Chief Dietitian at NU Hospitals in Bengaluru, advises loading up on antioxidant-rich seasonal fruits like Indian gooseberry (amla), guava, cherries, and berries to fight rampant colds and flu. "People often forget to hydrate in the cold. Warm soups with pumpkin or spinach, and these fruits, provide both hydration and protective vitamins," she notes.
She cautions against indulging in high-fat, creamy soups and full-fat dairy, which are high in calories and saturated fat. Instead, she recommends turning to traditional winter sweets like sesame ladoos and pepper-flavoured recipes.
Echoing the ancient wisdom of Ayurveda, Vaidya Ramita Maharjan explains that winter is the season to rebuild strength. "Our digestive fire is strongest now, making it ideal for nourishing, unctuous foods," she says. She recommends freshly harvested rice, seasonal vegetables, ghee, milk, jaggery, and warm water. Warming spices like ginger, black pepper, cinnamon, clove, and turmeric awaken circulation, uplift mood, and provide a shield against infections.
From the Tibetan thukpa noodle soup favoured by student Dhanya Shree N in Hebbal, to the fiery roasted minced beef and Naga pork dishes that warm Benezer Lhouvum in Whitefield, Bengaluru's winter plate is as diverse as its residents. As the cold wind howls, the city responds with the crackle of hot bajjis, the steam of soups, and the shared joy of recipes passed down through generations, proving that the best way to weather the chill is together, one delicious bite at a time.
