Experience a symphony of tastes that defies borders, where traditions meld and flavours harmonise
- February 7, 2025
- Updated 12:39 pm
Borderless Banquet
- Sayantani Upadhaya
- November 30, 2023
- Food Lifestyle
As the sun bids adieu to scorching summer and the monsoon washes away its rainy tales, India welcomes the cool embrace of winter with open arms. But, let’s be honest – what truly steals the spotlight during this festive season? The answer is simple – the glorious, soul-warming, and utterly irresistible winter delicacies that grace our tables.
Picture this – a culinary carnival that transcends boundaries of caste, creed, and religion. It’s a gastronomic celebration where every state of the country showcases its unique flavours, yet there’s a delightful harmony in the shared joy of savouring winter’s bounty.
From the North to the South, from the East to the West, each corner of India boasts its signature winter delights. The culinary journey promises a symphony of tastes and textures, a mosaic of regional specialties that captivate taste buds and weave stories of tradition and culture.
As you embark on this delectable adventure, prepare to be enchanted by dishes that go beyond mere sustenance; they are embodiments of culinary artistry. These festive delicacies, often bearing different names but sharing a common thread of flavours and ingredients, create an irresistible tapestry of taste. Gorge on…

Payasam
Indulge in the rich tradition of payasam, known as payesh in the East and Kheer in North. This cherished Indian dessert, a symbol of sweetness, joy, and prosperity, takes on various delightful forms across regions. In Karnataka, the Pal payasam, a classic blend of rice, milk, and sugar, graces festive occasions. For a unique twist, savour the akki or rice payasam, enriched with the fragrance of cardamom, saffron, and sweetened with jaggery.
“Born in Bengal, my early years were flavoured with payesh, my go-to dessert. Moving to Bangalore after marriage, payasam felt strangely similar—a delightful photocopy with added nuances, like new jaggery and toppings. ‘Different, yet similar,’ I chuckled,” says Sabitri Mishra, an elderly food enthusiast.
Country Chicken
Country Chicken, or Nati Koli in Kannada, graces tables across South Indian states- Karnataka, Telangana, Andhra Pradesh, Tamil Nadu, and Kerala. The aromatic Nati Koli Saaru, a chicken curry, is a symphony of spices, yielding an authentic flavour. The use of indigenous chicken breeds adds depth to the curry’s taste and texture. Festivals and special occasions are adorned with Nati Koli Biryani, a cherished dish. In Karnataka, diverse spice blends create a distinct rendition – a testament to regional culinary artistry.
“Oh, Nati Koli Biryani is an absolute delight! The country chicken and incredible spices, in particular, are amazingly mouthwatering. Yet, finding an authentic one can be a bit challenging. Once you’ve tasted the real deal, the difference is unmistakable,” says Pollobi Biswas, a city-based foodie.
Sambar Rice
Embark on a culinary journey through Karnataka’s heart with the soul-soothing Bisi Bele Bath, or Sambar Rice. This cherished one-pot delight, a symphony of rice, lentils, and aromatic sambar masala, beckons with its warm embrace.
Though not exclusively a winter treat, the comforting allure of Sambar Rice captivates taste buds across Karnataka, Tamil Nadu, Andhra Pradesh, and Telangana during the chilly months.
In Karnataka, revel in the harmonious blend of toor dal, rice, mixed veggies, and sambar powder. Traverse to Tamil Nadu for a unique spice dance featuring fenugreek, while Kerala sweetens the melody with jaggery. And for those craving fiery flavours, Andhra Pradesh adds a spicy crescendo. Immerse yourself in the culinary symphony of Sambar Rice, where every spoonful promises a harmonious delight.
Puran Poli
In the heartlands of Karnataka, the Puran Poli undergoes a fascinating metamorphosis, emerging as the beloved Bele Obbattu or Bele Holige. Unlike its Marathi counterpart, Karnataka’s culinary canvas introduces an array of diverse stuffings that elevate this traditional delicacy to new heights. The classic rava (semolina) stuffing finds companionship with the rich medley of chana dal, toor dal, coconut, and an assortment of dry fruits. Each variant paints a unique flavor profile, showcasing the culinary diversity woven into the cultural fabric of Karnataka.
This culinary metamorphosis not only mirrors the cultural tapestry of Karnataka but also underscores the unifying power of festivals, which bring together different regions through the common thread of food, all while celebrating the distinctiveness of each state and its people.
CHEF SPEAK
In the South, payasam comes in two tempting variations—sweetened with sugar or the healthier option of jaggery. Our menu features popular choices like Kerala Kadala Payasam and the bespoke Palada Payasam, an exquisite overnight delight requiring over 8 hours of slow cooking. Malabar Nadan Kodi Roast, a personal favourite, boasts a distinct Southern flavoUr with fennel, black pepper, and coconut—all homegrown spices.
For a Southern twist on Puran Poli, indulge in the delectable Boli—sweet crêpes filled with lentils and jaggery, a soft and delicious treat often paired with Vermicelli Kheer.
While Sambar is a Southern staple, each state adds its unique touch. Kerala offers a thick, vegetable-rich version, Tamil Nadu emphasizes coriander and lentils, and Karnataka’s Udipi Sambar boasts roasted coconut and curry leaves. Andhra’s Sambar takes a sweeter turn with tomatoes and lentils.
In South India, the art of balancing spices at various temperatures is a culinary pride. Experience this unique skill at Mulberry Shades, Bengaluru Nandi Hills.
- Sherin Jude, Head Chef, Mulberry Shades Bengaluru Nandi Hills.