Winter in Punjab has its own character, shaped by cooler days and longer evenings. The season also brings a natural change in the way food is prepared and eaten. Across homes and street kitchens, winter is a time for dishes that are warming, nourishing, and steady.

Rotis are cooked over gentle heat, spices are used for balance rather than sharpness, and ingredients are chosen to suit the cold. The focus stays on comfort and familiarity, letting the season guide what goes into the pot.

This winter, we are following the same approach in our kitchens. Using winter-led ingredients and time-honoured techniques, we’re cooking food that reflects how Punjab has always cooked for the colder months - simple, considered, and seasonal.

(Postcards from Punjab, winter menu, Punjabi winter flavours, legacy recipes, Undivided Punjab, soups, dhaba flavours, heritage cooking, seasonal Indian menu, Copper Chimney winter drop)