As it gets all Christmassy and New Year rings bells, most of the foodie tummies divert towards restaurants, bars and cafes, and other eating places, to tickle their taste buds and pacify their palates. The Shepherd’s pie, Christmas pudding, blueberry cheese cake, plum pudding, we’ve had it all. As I wonder what dress I’d shimmy into for the New Year’s Eve, my friends and family are more excited for going to a new place and gorge on the festive dishes. Most of the citizenry is seen in bakeries and sweet shops to buy cakes and pastries. My personal favourite is Wenger’s in Cannaught Place, Delhi. It’s waffles, omg. Have it once, and you’re definitely coming back. Other really hot places are Hauz Khas, Saket, GTB Nagar and Rajouri Garden.
Well, who can defeat mom’s “gaajar ka halwa”? It’s an ultimate favourite Indian sweet dish, very apt for winter season. As the cooked carrot melts in your mouth, you can feel the sugar seeping through the taste buds, and the flavour of milk, woah. Phenomenal. It really gets under my skin.
Coming to savouries, there’s not much you need to say after your hear the Punjabis saying “make di roti te sarso da saag”. This dish is one complete package, having taste and goodness combined into one. With a spoon full of mom’s white butter, the saag tastes just out of the world. Health conscious as I am, I remember sulking and loathing on seeing butter floating on the roti. But one bite, and the beauty freak inside me was put to rest.
Oh and have you had hot gulabjamun with vanilla ice cream? God. It’s worth calling an experience. Yes you can feel the foodie in me.
Ever heard of chikki or gajjak? These are Indian mates in winters, which can be found in almost every household in the winter season. Gajjak is a preparation of white gram and jiggery or sugar in powder form. It’s prepared in the shape of flat rectangular biscuits. And chikki on the other hand, is prepared in the solution of jiggery by adding peanuts (not completely crushed) in the same shape.
Winter travel to some north eastern parts of India like Bihar, Jharkhand and Chhatisgarh is incomplete without bites of Litti Chokha. Littis are stuffed balls and served hot with spicy potato mash or brinjal bharta.
For drinks, we focus more on coffees and teas of all sorts, almond milk, hot chocolate(yummm!) and other hot drinks.
My mom makes this super excellent “besan milk”, full of dry fruits. It’s really good and healthy for winters, and has amazing cold-cough healing powers. Just warm the milk nicely, add a spoon of besan into it and keep mixing till it gets a bit thicker. Add two spoons of sugar, and lots of pistachios, almonds, raisins, cashews and walnuts, and heat again for 3 more minutes. Now pour into a mug, and savour.
Whiskey is also real good against harsh cold, but since many people don’t prefer alcohol, they go for other alternatives.
I really love the aroma of roasted peanuts, and butter popcorn in winters. And if there’s a bonfire too? Oh dear Heavens. A perfect feel of a foodie
I personally feel that food is a really perceptive issue. Where some like sweet, some might like spicy, and there’ll be some, who have a classic taste. So, discovering your ‘genre’ in food requires good amount of field work (lol). Visit many easting places, from very cheap to expensive. Try food everywhere. My philosophy says, that even if it cost me a lot, I can always tell people that I have tasted this. Tasting is an experience. As much of it as you do, you get to know how those countable spices, or ingredients, can be blended into a plethora of dishes. I don’t like bland people, who do not get excited after listening weird names of foods. I remember reading the word “quesadillas” in a cafe, and getting excited along with my friend who’s a great foodie too. Don’t care what ingredients it has. As far as it’s veg, I’ll gladly go for tasting it.
We can keep tasting new dishes all the time, but keep up with mom’s food as well (:p). She’s always the best cook in the world.