Winter doesn’t leave abruptly. It lingers on misty mornings, in slow-cooked gravies and in the deep, comforting flavours that only cold weather can grow. This is that fleeting in-between moment when markets still carry winter’s bounty, but not for long. These ingredients are at their peak right now. Cook with them before they disappear, and you’re not just making a meal, you’re preserving a season.

Red carrots

Indian red carrots are bolder, denser and naturally sweet. Think beyond your regular gajar ka halwa. Slice them into rustic sabzis, toss them into warming soups or lightly roast them with mustard oil and spices to let their earthiness shine.

Why now: As temperatures rise, red carrots lose their sweetness and firmness, making late winter their absolute prime.

Methi

Fresh methi has a grassy aroma and a sharp edge that mellows beautifully when cooked. From comforting theplas to everyday sabzis and lentil dishes, methi adds complexity that no other green can replicate.

Why now: As the season changes, methi becomes tougher and more pungent. Its tender winter avatar is what you want.

Green garlic

Green garlic is garlic before it grows up — mild, fragrant and incredibly versatile. Its long green stalks and young bulbs bring freshness without overpowering a dish. Stir it into khichdis, flatbreads or simple vegetable sautés for a gentle garlicky warmth. Tossed into fried rice or pulao or blended into a bright chutney with coriander and peanuts, green garlic proves how quietly transformative it can be.

Why now: Green garlic is fleeting by nature. Once spring sets in, it matures or disappears entirely.

Citrus fruits

Oranges, kinnow and sweet lime — winter citrus is juicier, brighter and perfectly balanced. Beyond juices, citrus works beautifully in salads, marinades, chutneys and even warm curries, cutting through richness with ease.

Why now: As heat increases, citrus loses its sharp sweetness and becomes less flavourful.

Peas

Fresh peas are a winter luxury — plump, sweet and far removed from their frozen counterparts. They add bursts of freshness to pulaos, curries and even simple stir-fries. Each pod feels like a reminder of how patient winter cooking can be. Coarsely crushed, they make for comforting matar parathas; lightly sautéed with green garlic, they turn into a seasonal sabzi that tastes unmistakably of winter.

Why now: Once winter ends, fresh peas vanish quickly, making way for preserved versions.

Test winter’s final produce in everyday dishes and see how it transforms them. Tell us what you’ve been cooking with these winter staples in the comments below.