Why Eat Seasonally?
Before we dive into what’s on offer, it’s worth remembering why eating with the seasons matters. Seasonal produce is fresher, more flavourful, and packed with higher levels of nutrients compared to items that have been stored for long periods or transported
across great distances. It’s often more affordable as the produce is available in abundance. Furthermore, aligning our diet with nature’s calendar can support our body’s changing needs, such as boosting immunity as the weather cools. October, considered the Sharad or autumn season, is a time to eat grounding, nourishing foods that prepare the body for the coming winter.
Pomegranate (Anaar)
The jewel-like seeds of the pomegranate are a true highlight of the autumn fruit basket. Bursting with antioxidants and Vitamin C, they are perfect for boosting your immunity ahead of winter. The flavour is a delightful mix of sweet and tart. Sprinkle the seeds over salads and raita for a pop of colour and crunch, or simply juice them for a refreshing and healthful drink. They also make a fantastic garnish for festive rice dishes and desserts, adding a touch of elegance to any meal.
Custard Apple (Sitaphal)
October is the peak season for the creamy and fragrant custard apple, or sitaphal. This unique fruit has a sweet taste and a soft, granular texture. It is a powerhouse of nutrients, including Vitamin C, Vitamin A, potassium, and magnesium. While it's most commonly enjoyed on its own, its pulp can be transformed into delicious desserts. Think sitaphal rabri, kulfi, or a simple yet decadent milkshake. Its natural sweetness means you often don’t need to add much extra sugar.
Sweet Potato (Shakarkandi)
As the air gets a little cooler, the earthy sweetness of sweet potatoes becomes incredibly comforting. Shakarkandi is a fantastic source of fibre, vitamins, and slow-digesting carbohydrates that provide sustained energy. It’s an incredibly versatile vegetable. For a healthy snack, you can roast it and enjoy it as a chaat with lemon juice and spices. It can also be added to curries for thickness and a subtle sweetness, mashed into tikkis, or even used to make desserts like halwa.
Cauliflower (Gobi)
While available for much of the year, cauliflower truly comes into its own as the weather cools down. In October, you’ll find it fresh, dense, and sweet. This cruciferous vegetable is known for its antioxidant properties and is a staple in Indian kitchens. This is the perfect time to make classic dishes like Aloo Gobi, where it pairs beautifully with potatoes and spices, or a rich Gobi Masala. You can also roast it whole with spices for a dramatic centrepiece or grate it to make a low-carb alternative to rice.
Spinach (Palak)
After the monsoon, leafy greens return to the market in all their glory, and spinach leads the charge. Palak harvested in this season is tender and full of flavour. It is rich in iron, vitamin C, and a host of other nutrients essential for health. It’s a versatile green that can be used in countless ways. Make a classic Palak Paneer, blend it into a hearty dal, or wilt it into a simple sabzi with garlic and chillies. You can also knead the puree into dough to make nutritious and vibrant parathas or puris.
Radish (Mooli)
The crisp, peppery bite of a fresh radish is one of the distinct tastes of the season. Mooli begins to appear in markets in October, signalling the shift towards winter produce. It's excellent for digestion and adds a refreshing crunch to salads. In North Indian households, grated radish is famously used to make Mooli Parathas, a beloved breakfast dish. The vegetable can also be cooked into a simple stir-fry (sabzi), often using its nutritious leaves as well, or pickled to enjoy alongside your meals.
