There was a period when the anticipation of the Delhi winter filled me with immense joy. It was a time for organizing bonfires on chilly evenings, attending delightful brunches under the sun, and enjoying picnics with family and friends. Strolling in the gentle afternoon sunlight was particularly enjoyable. Additionally, there was something profoundly uplifting about rising on a brisk morning to savor a hot cup of coffee while observing the mist dissipate.

Those times have long since passed. Now, I find myself dreading the onset of winter, as it coincides with alarmingly high pollution levels in the capital. Rather than venturing outdoors to relish the season, I am confined to my room, relying on two air purifiers running at full capacity to prevent my asthma from being aggravated by the polluted air. The persistent smog lingers throughout the day, with the sun struggling to break through, making even a short outing feel more like a chore than a joy.

So, are there any remaining pleasures to be found in a Delhi winter? If you are curious, the sole aspect that redeems the season is the food. I have always championed the concept of seasonal eating, and this is the time when my favorite delicacies become available in the market. Here, without any specific order of significance, are just a few of them:

Sarson da Saag: It is always a momentous occasion in my household when I make my first sarson da saag of the season. It requires copious quantities of ghee and ginger; lashings of the creamiest white butter; leavened with the heat of some dried red chillies in the tarka. The makki di roti that accompanies it is softened with some grated mooli and gobhi in the dough. And it’s served up with some good old-fashioned gur. I usually make enough saag to last us a week; and then, I just rinse and repeat until the sarson season is over.

Alu Methi: If I had to choose a favourite vegetable, it would be methi, without a doubt. And there is no denying that alu and methi is a match made in heaven: The plump softness of the potato takes on the slightly bitter edge of the methi to create an earthy dish that is truly satisfying in the bitter cold.

Bathua: Some people like making a saag of this leafy vegetable, but I like it best in a creamy raita. Just boil the leaves with a pinch of salt until tender, squeeze the excess water out, add it to some salted dahi with a dash of red chilli and freshly roasted and ground cumin (onions are strictly optional).

Moongphali and Santra:There exists a certain enchantment in basking in the winter sun, regardless of its feebleness. The act of carefully peeling an orange, delicately removing the fibrous strands until its radiant interior is exposed, culminates in the delightful experience of savoring each segment, which bursts with flavor upon contact with the palate. Ideally, each bite of orange should be complemented by a handful of freshly shelled peanuts, roasted in sand to impart a savory saltiness. This harmonious blend of sweetness and saltiness epitomizes the essence of a winter in Delhi.

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