Forgotten Flavours of Autumn: Some Soul Comforting Dishes of India

As the days shorten and the crisp air of autumn sweeps across India, the season brings with it an array of unique flavors, often hidden in the corners of different regions. Soulful recipes passed down through generations are simply made with seasonal autumn foods, gracing Indian kitchens with their rich history and earthy goodness.

Let’s dive into a journey across India, reviving the flavours of some traditional Indian autumn dishes that have quietly faded from our daily plates.

Labra from Bengal

In Bengal, as the festive month of Ashwin ends and Kartik begins, families once prepared a humble yet hearty dish called Labra. This vegetable medley, known locally as aatanas or "eight vegetables," was a staple during religious festivals when onions, garlic, and strong spices were often avoided. Labra is a mix of seasonal vegetables like pumpkin, radish, and sweet potatoes, cooked slowly to bring out their natural sweetness and earthy flavours. As modern-day preferences lean towards quicker, spicier meals, Labra is one of those forgotten Indian recipes that speak of patience and purity in cooking.

Habisha Dalma from Odisha

Odisha brings us Habisha Dalma, a sacred stew prepared during the month of Kartik. This unique dish is made with yam, colacasia, arrowroot, elephant apple, and raw banana. Unlike typical dalma, which is bursting with turmeric and tempering of cumin seeds, the Habisha version looks almost pale, as it avoids any tadka (tempering), onions, garlic, or turmeric. This subtle, white-coloured dal is part of the strict diet observed by devotees during the month of Kartik, and is deeply tied to the autumn harvest. While it might not boast bold colours or flavours, Habisha Dalma embodies the deep connection between food, spirituality, and the changing seasons in India.

Sattu ka Paratha from Bihar

Made from roasted gram flour, Sattu has been a forgotten autumn food in India for many, but in Bihar, it remains a nutritional staple. Sattu ka Paratha, a flatbread stuffed with this nutrient-packed flour, was a go-to meal that provided warmth and strength. Rich in protein, magnesium, and iron, Sattu  ka Paratha has a fascinating history—once used to fuel the Ladakh Scouts during the Kargil War and as a food for Tibetan monks. Though often overshadowed by flashier dishes, Sattu ka Paratha holds a special place in the heart of Bihar and its neighbouring states Uttar Pradesh, Jharkhand and East Bengal (now Bangladesh).

Patra from Gujarat

From the western state of Gujarat comes Patra, a rolled, steamed, and fried snack made from Arbi patta (colocasia leaves). The name "patra" itself means "leaf," and the dish combines these leaves with a spiced gram flour batter that’s spread and rolled before cooking. A popular monsoon-to-autumn transition food, Patra is a delicate balance of sweet, sour, and spicy. While it remains a favourite during local festivities, Patra is increasingly sidelined by modern snacks.

Ragi Mudde from Karnataka

As the temperatures drop, the state of Karnataka starts making Ragi Mudde, a traditional millet-based dish that has nourished generations. Made from ragi (finger millet) flour, this dense, steamed ball of goodness is usually paired with a spicy lentil curry or saaru. It’s a powerhouse of nutrition, providing warmth and energy, perfect for the cooler autumn days. With the rising popularity of superfoods like quinoa and chia, Ragi Mudde has been somewhat forgotten, but it remains a crucial part of Karnataka's autumn food culture, embodying rustic simplicity and regional pride.

Patoleo from Goa

In Goa, autumn brings with it a sweet dish wrapped in history—Patoleo. Believed to be an offering from the Saraswat Brahmin community, Patoleo is a steamed treat made by wrapping rice batter and jaggery-coconut filling in turmeric leaves which is similar to Pitha of Bengal. The big difference between Pitha and Patoleo is, the unique cooking style that preserves the fragrance of the leaves, making Patoleo not just a dish, but an experience. This delicacy is integral to Goan festivals, celebrated by both Hindus and Christians alike. Sadly, this seasonal gem is increasingly rare outside of traditional households, its rich aroma replaced by modern sweets.

Jadoh from Meghalaya

In the northeastern hills of Meghalaya, autumn is celebrated with Jadoh, a Khasi dish of rice and meat. Traditionally, pork is the protein of choice, but chicken or fish can also be used. The rice is cooked in rich meat stock, with a blend of aromatic herbs and spices. What sets Jadoh apart is its deeply satisfying smoky flavour, achieved through slow cooking over a wood fire. As one of the traditional Indian autumn dishes that is seldom found outside its region, Jadoh offers a glimpse into the earthy, robust flavours of the Khasi people, a dish that mirrors the misty, cool autumns of the Meghalaya hills.

Phagshapa from Sikkim

In Sikkim, Phagshapa is a delectable strip of pork fat stewed with dry chilies and radish. This spicy and tangy dish is rich in protein and made without any oil, showcasing the region's emphasis on wholesome cooking. Phagshapa is a comforting dish that reflects the local preference for bold flavours and simplicity, offering a unique autumn experience.

Siddu from Himachal Pradesh

A traditional Himachali bread, Siddu is made from wheat flour and stuffed with a filling of minced meat, vegetables, or sweet fillings. It’s steamed and enjoyed with ghee, making it perfect for autumn evenings. Siddu not only warms the body but also carries the essence of Himachali culture, connecting families through shared meals.

Aliv Ladoo from Maharashtra

A sweet treat from Maharashtra, Aliv Ladoo, is made from haleem seeds (also known as aliv seeds). These ladoos are rich in protein, folate, iron, and vitamins, and are believed to treat hair loss, skin ailments, and anemia. High in calories, this soft and sticky ladoo is traditionally made with coconut, jaggery, and ghee, offering a boost of energy during the autumn months. Aliv Ladoo also has a deep history in Indian medicine, once used by ancient physicians like Sushruta as an antiseptic treatment.

India’s autumn harvest and the dishes it inspires hold more than just nourishment—they carry stories, traditions, and a connection to nature that modern fast food simply can’t replace. From Bengal to Himachal Pradesh, these forgotten autumn foods in India reflect the diversity and richness of the season, waiting to be rediscovered by coming generations.