Winter Comfort, Rewritten: When Menus Become Stories

This winter, as cravings lean towards warmth, familiarity, and slow comfort, food naturally becomes a source of memory and meaning. Seasonal menus across the city are reflecting this shift—focusing on craft, nostalgia, and thoughtful evolution rather than just novelty. Among them, two well-loved dining spaces are using their winter offerings to tell deeply personal culinary stories, shaped by history, experience, and a quiet sense of progression.

At BBR, food is being used as a lens to look back at India’s layered culinary identity. Founder Gathika Chhabra explains that the latest menu was imagined as a journey through time, one that predates colonial influence, absorbs it, and then moves beyond it. Structured in three chapters: Before the British

Raj, During/After the British Raj, and Post-Independence, the menu allows every dish to represent a specific cultural moment. Rather than focusing only on flavours, the emphasis this time is on origin, memory, and how Indian food has quietly transformed across generations.

Winter, she says, naturally calls for comfort, and that sentiment comes through clearly in the offerings. Familiar, soulful plates like Podi Idli, Sambar Idli, and Thatte Idli sit alongside indulgent favourites such as Seekh and Hara Kebab wraps. At the same time, the menu isn’t afraid to explore thoughtful cross-cultural combinations, Makhani and Alfredo pastas, Keema with Fried Egg, and Pesto Hummus dishes reflect how global influences have become part of everyday Indian eating. For Gathika, the evolution of the menu mirrors the evolution of BBR’s guests themselves. The restaurant refreshes its menu every few months, and its weekend specials, never repeated have become a defining tradition sustained consistently for the past three years.

Meanwhile, at Honey & Dough, the approach is less historical and more interpretive, rooted in reinvention of classics the brand is already known for. Founder Aavika shares that the starting point for her special menu was Honey & Dough’s cult-favourite croissants. Rather than moving away from them, she chose to reimagine them in a way that feels current and comforting. That idea led to Dubai-inspired Smash Croissant Burgers, where a crispy, smashed croissant replaces the traditional bun, adding texture and richness to a familiar format.

The rethink didn’t stop there. Sandwiches were redesigned from the ground up with a signature in-house bread inspired by focaccia and ciabatta, crisp on the outside, soft within, and ideal for grilled fillings. Staying true to the brand’s philosophy, Aavika emphasises that everything on the menu is made entirely in-house, from breads and patties to sauces, spreads, and even compotes, allowing complete control over flavour and quality.

Despite the indulgent appeal, the menu is designed to feel clean and mindful. Nothing is fried, and even dessert-forward offerings like butter-soft pancakes with strawberry and raspberry compote are carefully crafted from scratch. The intent, she explains, is to serve food that feels instantly familiar and crave-worthy, but presented in a way that is fresh, handcrafted, and highly shareable, perfect for the winter mood.

With Valentine’s Day approaching, Honey & Dough has also leaned into playful romance, introducing heart-shaped pizzas, pink cappuccinos, and heart-shaped baked treats. The additions are meant to feel light-hearted and celebratory, rounding off a menu that balances comfort, creativity, and seasonal joy.

Together, both menus reflect how Indian dining spaces are increasingly using food not just to feed, but to tell stories, whether rooted in history or shaped by reinvention.