Seasonal Customs
Winter Warmers and the Ghee Month
Why the richest, ghee-heaviest months of the food calendar fall in deep winter — and how to enjoy them without overdoing it.
From Diwali to Sankranti is the ghee-heaviest stretch of the year. The body's agni — digestive fire — is at its strongest in cold weather and can actually digest the richness that would feel heavy in summer.
The traditional winter plate leans on warming spices (ginger, pepper, long pepper), nut-and-jaggery laddoos, slow-cooked dals and a small spoon of ghee in everything. Eat with the season, not against it.
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