7 Desi

Autumn Season Dishes

To Welcome The Fall Weather

Many people believe India has no Autumn season, but the reality is that the classic fall isn’t far from India; it may seem short-lived because it transitions so seamlessly (and often quickly) into winter. Even by the end of September, the hot, humid summer weather reigns supreme. There is a brief window in October when the chill isn’t unbearable, the woollens aren’t out in full force, and the grocery stores start stocking up on all things seasonal, like apples! That’s desi autumn – a little chill, a lot of fresh produce, and desi dishes that warm your heart and soul.

If you ever need visual confirmation that autumn is here, just flock to the streets and look out for street-cart vendors selling boiled and roasted sweet potato chaat. The red and purple root vegetable is a favourite seasonal food in India. And you can even make this at home. Begin by boiling sweet potatoes. Once they cool down, peel and chop. Now, season with a mix of spice powders, from tangy amchur to fiery red chilli powder. Add salt, pomegranate seeds, and a squeeze of lemon juice. Give it a gentle mix, taste test, and serve hot.  

Lotus stem is another autumn ingredient that can be used in various dishes. A popular lotus recipe is the stir-fry, but the Indian style is also popular (though there’s an Indo-Chinese version in spicy Asian sauce that’s also famous). The desi version is a crunchy, spiced stir-fry made by boiling sliced lotus root and tossing it with basic Indian spices, onions, and tomatoes until dry. The trick to the crunch is to cook the stems over medium-low heat, stirring occasionally, until the edges turn slightly crisp and dry. You can serve this with hot rotis or parathas. 

Labra is quintessentially desi and a must-have during the autumn season. It’s a semi-dry, traditional curry particularly popular in Bengal. It’s made with seasonal vegetables and thus, particularly favoured during the fall weather. The curry includes a mix of vegetables like potato, sweet potato, pumpkin, cauliflower, cabbage, eggplant, flat beans, and radish. It is made without onion or garlic and slow-cooked in mustard oil with a blend of five spices. It can be served with roti, puri, or even warm khichuri (rice and lentil mix). 

A Maharashtrian seasonal autumn food, aliv ladoo is an iron-rich sweet made from nutrient-dense garden cress seeds (called aliv), fresh coconut, jaggery, and ghee. It is often given to new mothers because traditional tales state it aids recovery and supports lactation. While its popularity absolutely soars in winter, some households begin preparing it in late autumn as well. The ladoo is known for its warmth and energy-boosting properties and can thus help combat seasonal fatigue. 

Quick, comforting, and perfect for low-effort, cosy autumn nights, dal shorba is made by pressure-cooking split yellow moong or red masoor dal with aromatic spices and blending it smooth. Usually tempered with cumin and finished with fresh lemon juice and chopped coriander, the shorba may look like a soup but is much thinner and lighter than traditional Western-style soups. It can be consumed as-is, if served as a starter, or even be paired with plain boiled rice.

Autumn and apples really go hand in hand in India. Now, from juices to fruit chaat, apples can be used in various forms, but a halwa really makes this crispy fruit shine in a whole new way. Halwa is a pudding-like dish, and this particular version involves cooking grated or pureed apples in ghee, with sugar, cardamom, and nuts. It’s aromatic, and the smooth texture works like a charm, but be warned – this recipe is easy but labour-intensive.

Apples aren’t just for eating fresh or turning into halwa. In parts of South India, they can also find their way into pachadi, a traditional side dish that balances sweet, tangy, spicy, and savoury flavours. The apple is chopped or grated and combined with ingredients such as yoghurt, coconut, green chillies, and spices, depending on the regional recipe. A tempering of mustard seeds, curry leaves, and dried red chillies adds a final punch. It’s an unusual but delicious way to put the season’s apples to work beyond desserts.

India’s autumn-like season offers plenty of ways to eat as the weather changes. Seasonal produce takes centre stage, whether it’s crunchy lotus stem, sweet potatoes, tart apples, or a medley of vegetables in Bengali labra. And then there are the festive sweets, like apple halwa and Maharashtrian aliv ladoo, that make the transition into cooler months a little more indulgent. There’s no single way to eat through the season – each region has its own take on the ingredients that show up as the weather changes.