The winter soul food of Punjab: slow-cooked mustard greens, simmered with spices, and paired with cornflatbread. Best enjoyed with white butter and jaggery on the side. ¹⁾

Originally made with whole black urad dal and red kidney beans, slow-cooked overnight with ghee and cream — rich, earthy, and rooted in Punjabi dhaba culture. ²⁾

A traditional soup made from trotters (goat or lamb feet), slow-simmered with ginger, garlic, and warming spices. Used as a strength tonic and winter comfort food. ³⁾

A lesser-known, rural dish: grated fresh corn sautéed with green chilies, ginger, and ghee — sometimes topped with crushed paneer or nuts. ⁴⁾

Spiced river fish marinated in ajwain (carom seeds), gram flour, and mustard oil, then flash-fried. Crisp outside, juicy inside — a signature of Amritsar’s street food scene. ⁵⁾

Handmade sun-dried lentil dumplings (wadiyan) cooked in a spicy potato gravy. Often prepared in the winter or when vegetables are scarce. ⁶⁾

A wholesome, energy-packed sweet made from whole wheat flour, khoya, ghee, nuts, and edible gum. Traditionally eaten in winter for strength. ⁷⁾

Roasted over open flame for a smoky flavor, the eggplant is mashed and mixed with onions, tomatoes, and mustard oil — a rustic, peasant favorite. ⁸⁾

Buttermilk churned in a traditional clay pot (chatti), topped with cream and served in large metal tumblers — refreshing and deeply satisfying. ⁹⁾

A tangy black chickpea curry, often cooked with tamarind or dried mango powder, typically served with rice or missi roti during fasting days. ¹⁰⁾

Thick, crispy flatbreads stuffed with spiced fillings, baked in a tandoor and topped with butter. It's a full meal by itself — especially with a side of curd. ¹¹⁾

Creamy, ground rice pudding served chilled in unglazed clay pots, infused with cardamom, rose water, and pistachios. The earthenware adds aroma and coolness. ¹²⁾

A tangy yogurt-based curry with soft, spiced gram flour dumplings, slow-cooked and best enjoyed with plain rice. The tadka (tempering) on top is crucial! ¹³⁾

Sweet-tart preserves made from amla (Indian gooseberry), carrot, or raw mango, with jaggery and spices — served medicinally or as a condiment. ¹⁴⁾

A sacred offering made with whole wheat flour roasted in ghee, sweetened with jaggery or sugar — thick, warming, and served in Gurdwaras as Karah Prasad. ¹⁵⁾