Eating with the seasons

by yogalife_user
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In the ancient Indian practice of ayurveda, there is a special term for eating seasonally: ritucharya. The concept of ritucharya breaks down what to eat during each season to maintain health and prevent disease. Besides the health benefits you can gain by eating in season, seasonal foods typically taste better, are cheaper and better for the environment as well. Hricha Saraf, Recipe Curator & Partner at Bol Gappa gives us two winter recipes from the new winter menu at Bol Gappa restaurant.

Sarso Ka Saag


Sarson leaves, bathua, spinach in the ratio of 1:1:1

Onion – 2

Green chilies

Ginger -1 tbsp (chopped)

Garlic- 1 tbsp( chopped)

Tomato-2 pcs


Cumin seeds- 1 tsp


Cut and boil all the leaves with salt and water.

In a wok add butter and ghee, add cumin seeds.

Once the seeds start cracking add ginger garlic and onion.

Once it turns a little red add tomato.cook it well.

Once the tomato becomes mushy add a bit of salt .

Check seasoning . Add the puréed greens.

Boil it nicely.

Garnish it with a dollop of butter.

Serve hot with makke di roti.

Garadu Chaat


Tapioca-1 pc

Salt- 1/2 tsp

Red chilli powder- 1/2 tsp

Dry mango powder- 1/2 tsp

Chaat masala-1/2 tsp

Black pepper- pinch

Roasted cumin seeds powder-1/2 tsp

Lemon juice – 1/2 tsp

Pomegranate seeds- handful (for garnishing)

Nylon sev- for garnishing


Clean and cut the tapioca into cube. Deep fry the tapioca.  Toss in the spices. Garnish and serve hot. You can even bake the Tapioca in the oven or make them in the air fryer.


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