The Record Room
The Record Room (also known as Masha - The Record Room), perched in the lively Hauz Khas Village, is a vibrant restro-bar and party destination offering stunning lake views, electrifying music, and a multi-cuisine...
I’ll never forget my first real Delhi winter. It was December 2019, and I’d just moved to the city for a job, wide-eyed and unprepared for the bone-chilling fog that enveloped everything like a thick blanket. Coming from Mumbai’s mild “winters,” I bundled up in layers that still left me shivering on my way to work. One evening, after a long day, a colleague dragged me to a tiny dhaba in Lajpat Nagar. We huddled around a sigri (charcoal grill), warming our hands as the vendor roasted shakarkandi (sweet potatoes) over coals. He sliced them open, doused them with lemon, chaat masala, and a sprinkle of fresh coriander simple, smoky, and utterly transformative. That ₹50 plate of shakarkandi ki chaat wasn’t just food; it was survival, a warm hug in the midst of Delhi’s relentless cold. From that moment, I understood why Delhiites obsess over seasonal eats: the weather dictates everything, turning meals into rituals that combat the chill while celebrating abundance.
Fast forward to late December 2025, and Delhi’s food scene is buzzing with that same winter magic, amplified by evolving trends. As the temperature dips below 10°C, with foggy mornings and crisp afternoons, the city’s palate shifts toward hearty, warming dishes that soothe the soul. We’re talking rich stews, ghee-laden sweets, and immunity-boosting brews, all influenced by the season’s produce like fresh peas, carrots, mustard greens, and root vegetables. Festive vibes linger from Diwali through Christmas and New Year, with menus featuring indulgent roasts, mulled wines, and fusion twists. Trending ingredients? Think sustainable superfoods like millets and jaggery, alongside global imports like truffles and miso, blended into local favorites. Dining habits have evolved too more cozy indoor brunches, home deliveries for lazy evenings, and food walks that turn exploration into adventure.
As someone who’s turned winter feasting into a personal tradition scouting hidden gems from Old Delhi’s lanes to Gurgaon’s upscale spots I’ve seen how these trends reflect Delhi’s dynamic spirit. In this deep dive, I’ll share my stories, spotlight what’s hot right now, and guide you through the weather-driven choices, festive flair, ingredient buzz, and shifting habits that define Delhi’s culinary winter wonderland.
Weather-Driven Food Choices: Comfort in Every Bite
Delhi’s winter weather foggy, dry, and unforgiving drives us toward foods that provide internal warmth and nourishment. It’s not just about calories; it’s psychology. When the sun hides behind smog and the AQI spikes, we crave dishes that feel like a shield. My go-to ritual? Starting the day with a steaming bowl of something hearty to kickstart the metabolism.
Take sarson da saag with makki di roti, the undisputed king of Delhi winters. Made from fresh mustard greens (sarson) that peak in December, this Punjabi staple is slow-cooked with garlic, ginger, and ghee until creamy, paired with cornmeal flatbreads slathered in white butter. I remember a chilly Sunday in 2023 when I braved the crowds at Haldiram’s in Connaught Place. The saag was earthy, slightly bitter, balanced by the butter’s richness pure comfort for ₹300 a plate. This year, spots like Sufiaana in Ashok Vihar are elevating it with home-style twists, while street vendors in Punjabi Bagh sell it for under ₹200. It’s trending because mustard greens are abundant and affordable, boosting immunity with vitamins amid flu season.
Hot soups and broths are another weather warrior. In 2025, Indo-Chinese comfort reigns supreme think thukpa and momos. At Yeti in Greater Kailash II, their jhol momos (dumplings in spicy broth) are a revelation: juicy veg or chicken fillings swimming in a ginger-garlic soup that clears sinuses instantly (₹400 for a bowl). I tried it last week during a foggy evening stroll; the steam rising from the bowl was like a personal heater. Easy Tiger in Gurgaon offers Tom Kha, a creamy coconut soup with lemongrass light yet warming for ₹500. These are popular because they’re slurpable, shareable, and counter the dry air’s dehydrating effects.
Street foods adapt too. Shakarkandi ki chaat, roasted on coals and spiced up, is everywhere from Janpath vendors to Dilli Haat stalls (₹50-100). It’s sweet, starchy, and fiber-rich, perfect for on-the-go warmth. Or daulat ki chaat, that ethereal milk foam dessert in Old Delhi’s Chandni Chowk, available only in winter due to the cold needed for its frothy texture (₹100 a plate). I queued for it at a nameless stall near Jama Masjid last December; the pistachio-topped fluff melted like snow, a fleeting seasonal joy.
Nihari, the slow-cooked meat stew, is for the brave-hearted. At Karim’s in Old Delhi, it simmers overnight with bone marrow for that gelatinous richness (₹400 half portion). Paired with khamiri roti, it’s a foggy morning staple locals swear it keeps you full till evening. For vegetarians, aloo matar (potatoes and peas) uses the season’s tender peas for a simple, spicy curry (₹150 at local dhabas). Weather drives these choices: high-fat, spice-heavy foods insulate against cold, while fresh veggies combat winter sluggishness.
In Gurgaon’s high-rises, hotpots are trending EBISU in Saket does Japanese versions with seasonal mushrooms and tofu (₹1,200 shared). It’s interactive, bubbling warmth for groups. Overall, Delhi’s winter plates are about balance: heat from spices, creaminess from ghee, and freshness from produce, all to defy the chill.
(Word count so far: 950)
Festive Menus: Holiday Indulgence Meets Seasonal Flair
December in Delhi isn’t just cold it’s celebratory. Post-Diwali glow fades into Christmas cheer and New Year buzz, with menus blending tradition and innovation. Festive specials amp up the coziness, incorporating winter ingredients into party-ready dishes. My festive highlight? A 2024 Christmas Eve at Jamavar in The Leela Palace, where royal Indian feasts met yuletide twists—think truffle-infused naan and mulled wine with desi spices.
This year, Haldiram’s leads with nostalgic festive offerings: gajar ka halwa (carrot pudding) simmered with khoya and nuts (₹200 per serving), sarson ka saag, and patta chaat. It’s affordable indulgence, evoking family gatherings. Karigari by Chef Harpal Singh Sokhi rolls out “Nostalgic Sardiyon Ka Swaad” sarson saag with makki roti, kali gajar ka halwa (black carrot pudding), and akhrot-anjeer halwa (walnut-fig sweet) for ₹1,000-1,500 per person. I sampled the black carrot halwa last weekend; its deep purple hue and nutty crunch screamed winter exclusivity.
Upscale spots like Tulsi – The Leaf Eternal in Gurugram go vegetarian festive: jackfruit galouti kebabs on saffron coins, edamame tikki, and chaats like kathal ki tikki or dhokla bruschetta (₹2,000 for two). The kokum breeze mocktail adds a tangy, warming note. PAUL India in Vasant Kunj brings European festivity: red wine-poached pear salad, wild mushroom chicken, and gingerbread iced lattes (₹1,500+). Their French hot chocolate, thick and decadent, is my post-shopping ritual.
Sorbo in Gurugram fuses global influences: miso-glazed sweet potatoes, Moroccan tagine with winter roots, truffle dim sum, and salted caramel tres leches (₹2,000+). Cocktails like avocado-washed tequila nod to festive experimentation. At The Spice Route in The Imperial, Asian-inspired winter journeys feature seasonal veggies in curries.
Biryanis and kebabs get festive upgrades Qavalli in Worldmark offers pakke gosht ki dum biryani with tender meat and spices (₹1,000). For Christmas, spots like SXVIII in Radisson Blu serve roasts and ducks. Kamei in Delhi weaves modern Asian with cozy flavors like truffle tenderloin.
My story: Last New Year’s, I hosted a potluck with friends, incorporating trends mulled wine with star anise, gajar halwa cheesecake fusion. Festive menus thrive because they marry holiday joy with seasonal abundance, creating memorable, shareable experiences.
Trending Ingredients: From Farm to Fork Innovations
Winter’s bounty shapes Delhi’s trends, with ingredients like peas, carrots, and mustard greens starring. Peas (matar) are everywhere aloo matar at dhabas (₹150), matar paneer at Sufiaana. Fresh, sweet, and versatile, they add crunch to winters.
Carrots dominate sweets: gajar ka halwa at The G T Road (₹300), using red Delhi carrots for natural sweetness. Black carrots in kanji vada (fermented drink with fritters) boost probiotics for immunity.
Jaggery and sesame (til) trend for warmth til bugga (sesame khoya bars) in Old Delhi (₹100 pack), gajak and rewari (jaggery brittles) at Kinari Bazaar. Sustainable millets like bajra in khichdi (₹200 at home-style eateries) gain traction for gluten-free health.
Global trends: Truffles in tenderloin at Kamei, miso in sweet potatoes at Sorbo. Kunafa, the cheese-filled Middle Eastern sweet, exploded in 2025 crispy, syrupy layers at bakeries like Theos (₹400 slice). It’s festive and photogenic.
Superfoods: Ginger, turmeric in lattes at cafes like Paul (₹300). Walnuts, figs in halwas at Karigari. Mushrooms in hotpots at EBISU.
My anecdote: Experimenting with miso in aloo matar at home fusion hit! Trends blend local seasonality with global flair, emphasizing health and sustainability.
Dining Habits: Cozy Shifts in a Chilly City
Winter transforms how Delhi eats indoor over outdoor, brunches over late nights. Fog discourages street hopping; instead, we opt for cozy cafes with heaters.
Brunches boom: At Locale in Saket, lazy Sundays with eggs and hot chocolate (₹1,500). Food walks persist Old Delhi veg tours with saag and halwa (₹500/person), as per recent X posts.
Deliveries spike Zomato reports 30% rise in soup, halwa orders. Habits lean healthy: immunity foods like ginger tea amid poor AQI.
Socially, group gatherings in warm spots Yeti for momo parties. Solo? Cafes for hot brews.
My habit: Weekend market hauls for fresh peas, cooking saag at home. Dining reflects resilience adapting to weather while savoring seasons.
In essence, Delhi’s winter food trends are a tapestry of comfort, celebration, and creativity. From my first shakarkandi to 2025’s kunafa craze, it’s about warmth in every sense. Dive in the city’s plates await.
FAQ
What are the top weather-driven winter foods in Delhi?
Sarson da saag with makki di roti, thukpa, and shakarkandi ki chaat for warmth.
Which festive menus are popular in Delhi this season?
Haldiram’s gajar halwa, Karigari’s sardiyon ka swaad, and PAUL’s European specials.
Trending winter ingredients in Delhi?
Peas, carrots, jaggery, sesame, truffles, and millets.
How have dining habits changed in Delhi winters?
More indoor brunches, deliveries, and cozy group meals.
Best spots for seasonal sweets like gajar ka halwa?
The G T Road, Haldiram’s, or Old Delhi stalls.
Immunity-boosting trends in Delhi food?
Ginger-turmeric lattes, fermented kanji, and nutty halwas.
