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The Season Of Indulgence: 10 Must-Try Winter Recipes To Warm The Soul
The Season Of Indulgence: 10 Must-Try Winter Recipes To Warm The Soul
When winter sets in, our cravings lean toward warmth, richness, and nostalgia with flavours that evoke home, heritage, and indulgence. Across India, chefs are giving traditional recipes a refined twist, balancing comfort with creativity. From royal Mughlai treats like Gosht Halwa to earthy mountain specialities like Mandua & Walnut Halwa, and fusion favourites like Smoked Beetroot Tikki and Tandoori Cauliflower Steak, this curation celebrates winter at its most delicious.
Gosht Halwa
By Chef Vaibhav Nehra, Executive Chef, Roseate Hotels & Resorts
Ingredients
Method
1. Wash and finely pound boneless mutton into a paste.
2. Boil milk with cardamom and add the meat. Cook on a low flame until the milk reduces and the meat softens.
3. In ghee, sauté the mixture till light brown.
4. Add sugar, saffron, kewra, and cardamom. Stir till thickened.
5. Mix in grated khoya and nuts. Cook until the ghee separates.
6. Serve warm, garnished with nuts and silver leaf.
Golden Glow Panjiri
By Chef Sunil Kumar, Araiya Palampur, Himachal Pradesh
Ingredients
Method
1. Roast makhana till crisp. In ghee, sauté turmeric till golden.
2. Add wheat flour and roast until aromatic.
3. Mix in gondh, coconut, makhana, and nuts.
4. Add jaggery while warm and finish with spices.
5. Serve warm or store airtight.
Mandua & Walnut Halwa
By Chef Arvind Negi, Kinwani House, Araiya Anthology, Uttarakhand
Ingredients
Method
1. Roast mandua in ghee until aromatic.
2. Add nuts and raisins; roast briefly.
3. Mix warm milk and jaggery syrup into the flour.
4. Stir until thickened and ghee separates.
5. Garnish with nuts; serve warm.
Tom Yum Soup (Chicken)
By Chef Ram Bahadur Budhathoki, Chowman Chain of Restaurants
Ingredients
Method
1. Simmer lemongrass, galangal, and lemon leaves.
2. Add chicken and onion; cook till tender.
3. Stir in paste, seasoning, and fish sauce.
4. Add chilli oil, lemon juice, and garnish. Serve hot.
Veg Khao Suey
By Chef Ram Bahadur Budhathoki, Chowman
Ingredients
Method
1. Stir-fry vegetables in oil. Add paste and curry powder.
2. Pour in coconut milk and simmer.
3. Add noodles and toss. Adjust seasoning.
4. Serve with condiments on top.
Brown Butter Cappuccino
By MONIN India
Ingredients
Method
1. Combine syrup and espresso.
2. Top with frothed milk.
3. Garnish with coffee beans. Serve hot.
Smoked Beetroot & Sweet Potato Tikki
By Chef Gaurav Chauhan
Ingredients
For Mint Yoghurt Dip:
Method
1. Combine ingredients, form tikkis.
2. Shallow-fry till golden.
3. Blend dip ingredients.
4. Serve with mintyoghurt, sesame, and microgreens.
Tandoori Cauliflower Steak with Mint Yoghurt & Millet Khichdi
By Chef Gaurav Chauhan
Ingredients
For the Mint Yoghurt Sauce
For the Millet Khichdi
For Garnish: Pomegranate pearls, microgreens, edible flowers
Method
1. Marinate cauliflower in spiced yoghurt; roast till golden.
2. Cook millet khichdi till creamy.
3. Blend mint yoghurt sauce.
4. Plate khichdi, top with steak, drizzle sauce, and garnish.
Pistachio Laddoos
By Chef Kabita Singh, on behalf of American Pistachio Growers
Ingredients
Method
1. Dry roast the oats and set aside.
2. Dry roast pistachios and all the seeds until aromatic.
3. Heat ghee in a pan, add dates, and cook for 30 seconds.
4. Blend the softened dates into a smooth paste.
5. Coarsely grind the roasted seeds, pistachios, and oats together.
6. Mix the date paste with the ground mixture until it binds well.
7. Shape into small laddoos while the mixture is still warm.
8. Serve immediately or store in an airtight container.
Chicken Steamed Buns
By Chef Roopa Nabar, TTK Prestige
Ingredients
Method
1. Prepare the steamer: Heat water in a Multi Kadai Idli Maker and line the perforated steamer plate with butter paper.
2. Activate the yeast: In a bowl, combine yeast, ½ tsp castor sugar, and 1 cup warm water. Let it sit for 5 minutes or until frothy.
3. Make the dough: In another bowl, mix flour, salt, activated yeast, and ½ cup warm water. Knead into a soft dough, cover with a wet muslin cloth, and rest for 15 minutes.
4. Cook the filling: Heat 1 tbsp oil in a Kadai. Add garlic, sauté for a minute, then add spring onions and green chillies. Mix in the chicken, salt, and soy sauce. Cook on high heat, then reduce to low for 2–3 minutes.
5. Add flavour: Stir in chopped coriander and remaining sugar. Mix cornflour with 2 tbsp water to form a slurry, add it to the pan, and cook until slightly thickened. Let the filling cool.
6. Shape the buns: Dust the work surface with flour, punch down the dough, and divide it into equal portions. Flatten each, place a spoonful of filling in the centre, and pinch to seal into buns.
7. Steam: Arrange the buns on the steamer plate, cover with a damp cloth, and let them rise for 15 minutes. Steam for 15–20 minutes until soft and fluffy.
Swipe Left For Next Video
8. Optional crisp finish: Brush lightly with oil and air-fry in the Airflip Airfryer at 180°C for 3–4 minutes for a golden crust.
9. Serve hot: Enjoy these pillowy buns with soy dip or chilli oil for an extra kick.
Source: News18
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