It has the ideal balance of sour and spicy. Warm rasam can be consumed as a soup or coupled with rice, achaar, and pappadam to make a mouthwatering dish.
This is made with ghee, milk, cardamom, and sugar, topped with nuts. It is essential throughout the winter, especially in northern Indian households.
This Gujarati dish is cooked in earthen pots with a variety of veggies. Undhiyu is a must-eat dish in the winter.
A traditional stew in which goat or lamb shank meat is cooked with bone marrow. It is traditionally eaten for breakfast on cold winter mornings.
It's made from gond, which is an edible gum produced from tree bark. Its unique nutritional properties are said to combat cold chills.
It is a typical Rajasthani meal that is prepared throughout the winter season. It contains a lot of phosphate, potassium, magnesium, and fiber.
It is a Punjabi dish made with mustard greens, garlic, and ginger. It's typically eaten alongside makki ki roti. Green mustard leaves are rich in iron and dietary fiber.
It has a variety of health advantages, including liver and blood purification, increased digestion and energy, as well as constipation treatment.
This meal is immensely famous in Kerala and is loaded with beetroot nutrients. It can be eaten on its own or as an appetizer with your main course.
Also known as paya ka shorba, is a transparent bone soup from the Mughal Empire made from goat or lamb trotters. During the winter, it is a famous soup.