With the change of season, it’s time to dig into food items that are not served throughout the year. Try Gajar pak, Bathua ka saag or Gucchi ki galawat that are mostly prepared with ingredients only available during winter, says an expert.
Chef Saransh Goila has a few suggestions:
Bathua ka saag
Bathua (Chenopodium album) is rich in iron and calcium, low on fat, and tasty too. This season is all about sweets and fattening food, hence bathua is a good way to add the right balance. Also, this is the best season to consume as bathua is abundantly found during winter.
Green garlic sabzi
Another ingredient that is available in winter is the green garlic. Whilst the most common thing one can do is make chutney but you can also prepare Green garlic sabzi. It has a lovely and balanced flavour which is noticeable but not overpowering.
For most Gujaratis, winter isn’t winter without the steaming bowls of undhiyu on their dining table. Undhu which means upside down in Gujarati is a mixed vegetable dish that is a regional speciality of Surat. Definitely a must-try in this season.
Winter is here, and it’s the season for vibrant red carrots. There’s nothing better than making some Gajar halwa. Apart from that, you can even try Gajar pak. It is same as halwa but presented in the form of a barfi.
Daulat ki chaat
Daulat ki chaat is frothy and foamy treat which is a part of every feast and celebration. This cottony pile of foam is made out of thick creamy milk and is topped off with sugar, cardamom, almond flakes and pistachios. It is only available in winter as it loses its texture in hot weather.