As the winter chill sets in across India, the culinary landscape shifts towards hearty, warming foods. For non-vegetarian food lovers, this season is a special treat, with cities across the country offering iconic dishes designed to provide comfort and warmth. Here is a curated list of twelve must-try non-vegetarian delights from specific Indian cities, perfect for the colder months.
North and Central India's Winter Warmers
The northern and central regions of India offer some of the most robust and flavourful dishes to combat the drop in temperature.
Starting in Bhopal, the traditional Paya Soup is a nourishing choice. This healthy lamb dish, whose name refers to the legs or feet of the animal, is simmered with ground spices, onion, turmeric, chana dal, and grated coconut, resulting in a deeply flavourful and nourishing broth.
Lucknow's famed Tunde Kabab is a melt-in-the-mouth masterpiece from Awadhi cuisine. Made with minced meat and delicately perfumed with rose water, kewra, and saffron, these kababs are shallow-fried in ghee. They are traditionally paired with roomali or khameeri roti for a complete experience.
No list is complete without Delhi's global ambassador, Butter Chicken. This signature dish features succulent marinated chicken pieces cooked in a rich, creamy gravy of tomato, onion, butter, and cream. It is best enjoyed with naan or tandoori roti, making it the ultimate comfort food.
From the valleys of Kashmir comes the aromatic Rogan Josh. This lamb dish, with roots in Persian cuisine and brought by the Mughals, is a symphony of spices. The slow-cooked meat in its vibrant red gravy is ideally served with lavash bread or khamiri roti.
Punjab contributes the ever-popular Chicken Tikka. These are boneless chicken pieces, marinated in spiced curd and cooked over an open fire for a smoky flavour. Served with spiced onion rings and mint chutney, it's a simple yet powerful dish.
Coastal and Southern Delicacies
The coastal and southern regions of India bring their unique seafood and spice blends to the winter table.
Mumbai offers a unique delicacy: Bheja Masala or Bheja Fry. This side dish features goat's or lamb's brain gently cooked with onions, tomatoes, and an array of aromatic spices on slow heat, resulting in a rich and creamy texture.
In Goa, the Fish Fry is a crunchy and flavourful staple. Typically made with kingfish fillet, it is coated in a mix of semolina, rice flour, lemon juice, and spices before being pan-fried to perfection.
Kolkata presents the regal Murgh Musallam, an Awadhi-style whole chicken dish. It is slow-cooked on low heat with a plethora of spices, which imbues it with an incredible aroma. This festive dish is best enjoyed with steamed rice.
Tamil Nadu's famous Chicken Chettinad is known for its fiery and aromatic profile. The chicken is cooked in a potent paste made from onions, curry leaves, tomatoes, curd, coconut, and poppy seeds. It pairs excellently with flaky parotta.
Signature Stews and Unique Curries
Some dishes stand out for their unique preparation and ability to provide sustained warmth.
Hyderabad's beloved Haleem is more than a dish; it is a winter tradition. This thick, porridge-like stew combines meat, lentils, wheat, and a melange of spices. Cooked with ghee, onion, and ginger-garlic, it is renowned for providing lasting warmth and energy during the cold months.
From Odisha comes the Kankada Jhola, a flavourful crab curry. 'Kankada' means crab, and this dish features the shellfish cooked in a gravy seasoned with cinnamon, garam masala, and other ground spices. It is typically served with plain rice to soak up the delicious curry.
Finally, Assam offers Poora Haah, which refers to a roasted duck preparation from Assamese cuisine. The dish often includes eggs and is cooked with onions, tomatoes, and a blend of ground spices, offering a distinctive flavour from the Northeast.
These twelve dishes, each rooted in the culinary heritage of their respective cities, showcase the diversity of Indian non-vegetarian cuisine. They are not just meals but edible remedies against the winter cold, packed with spices, proteins, and cooking techniques designed to generate warmth and comfort from within.
