By Devi Poojari
November 17, 2025
Eating seasonally is not just a great way of supporting food producers and the ecosystem, but also ensure that the body receives maximum nutritional benefits from the produce. Winters in India are especially ideal to expose one’s palate to a wide variety of vegetables which are available fresh across the country.
Eating the root vegetable in the form of parathas, pickles or even in a salad are some delicious ways to incorporate the root vegetable in one’s diet.
Aside from making the decadent gajar ka halwa with these slim, fibrous carrots, enjoy them in a batch of fermented, probiotic-rich kanji.
Paratha, pulao, pakoras, sabzi—the options of cooking with the fragrant, mildly bitter leafy green are endless and equally tasty.
The cruciferous vegetable is typically enjoyed in stir fries and pakoras, but is also perfect to make a carb-free ‘rice’, grill over a hot flame to make it smoky and even pickle it to enjoy in sandwiches.
The wild spinach is full of medicinal properties which make it particularly special to eat in the form of saag or chutneys that can be enjoyed with a variety of preparations.
Protein-rich, sweet and tender—green peas are versatile enough to be used in soups, dips, stews, pulao, paired with potatoes or paneer and even as a stuffing in parathas.
Also known as turnip—they are most commonly pickled with a variety of spices, in combination with red carrot batons and a tempering of pungent mustard oil.