Cooking with Winter Berries: 4 Ways to Make the Most of Them

Every time November comes around, I start getting excited about all the wintry produce that makes its way into my kitchen. There’s delicate, pearly ponkh, and sturdy sweet-fleshed yams. There’s mogri (rat-tail radish), and amba haldi, which looks and tastes like a cross between ginger, turmeric and mango. Fresh leafy greens such as sarson and bathua pile up in my vegetable crisper. My lovely Gujarati neighbour sends around a bowlful of homemade undhiyu. And yet, winter wouldn’t be winter without the profusion of berries that swell my shopping bag, every time I return from a visit…

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