Binge Guide To Seasonal Foods: Uttar Pradesh Edition

On this seasonal food journey, we now find ourselves in Uttar Pradesh. The place is known for its handcrafts and kebab, but that’s not what we’ll be talking about here.

Matar ka Nimona

Winters bring with it, good quality of peas and green gram which leads to the creation of the Nimona. Nimona is a spicy curry preparation which can be made using many different ingredients, Matar being the most popular one in UP. Nimona tastes insanely delicious when eaten the next morning!

Shab Deg

Shab deg is a popular mutton/meat dish from Kashmir that, over time, has been adopted by Lucknow and other parts of UP. Mostly made during the winters due to the freshness of the turnips and richness of the spices that are suitable for the cold. Traditionally, it is cooked in a deg (wide-mouthed heavy bottom cooking vessel) overnight (shab in the Urdu language) on a charcoal flame. In olden days, the authentic recipe of Shab deg had turnip (for vegetarians) and duck or goat meat (for non-vegetarians) cooked in spices and mustard oil that had thin bright gravy with thick layer oil floating on the top. Now everyone cooks a rendition of it while the original recipe is said to be lost.

Gajar ki Kheer

With the abundance of good carrots in winter, this hearty goodness becomes a mandatory part of a meal. This is a perfect comfort food, packed with all the health benefits of Carrots and the richness of milk and let’s not forget sugar. Healthy Dry fruits balance it out, so don’t you worry and dig into a bowl when you find this kheer.


It’s a dry sweet made of sesame seeds (til) and jaggery. The til is cooked in the raw sugar syrup and set in thin layers, which can be stored for months. The roll gajak and kaju patti gajak from Meerut is to die for. This is a winter speciality because the Jaggery is best during winters.

WRITTEN BY  - Shubhroja Sen



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