In India, one of the factors that sets the food journey apart is that it takes twists and turns with changing seasons. For instance, every winter my grandmother used to make laddoos—using til (sesame, both white and black), methi dana (fenugreek, the laddoo known as kasar in Bihar), tissi (flaxseeds) and so on, with jaggery being the binding agent. Some of my north Indian friends have grown on pinnis (atta laddoos with dry fruits) and panjiri (the non-laddoo version of pinnis with a fair amount of ginger powder), packed with desi ghee. These ingredients are said to keep the body warm.