12 non-vegetarian dishes from Indian cities to keep you warm during winters

Are you a hard-core non-vegetarian? If yes, then this piece of information is for you. Come winter, and the drop is temperature calls for foods that can keep the body warm. And that is when non-vegetarian dishes make way to the dining table. Here are some of the most popular non-vegetarian dishes of Indian cities that you need to try this winter season.

It is a traditional healthy lamb dish that uses ground spices, onion, turmeric, chana dal, and grated coconut. The word paya means legs or feet, and the soup is known for its deep flavour and nourishing qualities.

It is a delicious stew of meat, lentils, and wheat and spices. It is a porridge-like dish that uses ghee, onion, and ginger garlic, which gives warmth to the body.

This melt-in-the-mouth dish is a part of Awadhi cuisine and is made with minced meat, rose water, spices, kewra, and saffron strands. The kababs are shallow-fried on a tawa with ghee and can be paired with roomali or khameeri roti.

Also known as Bheja Fry, this side dish is made with goat’s brain seasoned with spices and then pan-fried on slow heat. As per experts, in this dish, the brain of lamb is gently cooked with onions, tomatoes, and aromatic spices and is enjoyed as a side dish.

It is one of the signature dishes of Delhi, where marinated chicken pieces are cooked in tomato-onion gravy and seasoned with butter, and cream. It is best served with naan or tandoori roti.

Also known as Kashmiri Rogan Josh, it is a lamb dish brought by the Mughals and influenced by Persian cuisine. It is best served with lavash bread or khamiri roti.

These are smoky boneless chicken pieces, marinated in curd and spices, and cooked on an open fire and are best served with spiced onion rings and mint chutney.

A crunchy and flavourful fish recipe made with king fish fillet, semolina, rice flour, lemon juice, spices, and oil.

It is an Awadhi-style Murgh Musallam, that uses a lot of spices and is slow-cooked on low heat, which gives it the perfect aroma, best enjoyed with rice.

It is one of the most popular dishes that uses onion, curry leaves, tomatoes, curd, coconut, and poppy seeds for spices, which are turned into a paste and chicken is cooked in it. It is best served with parotta.

Kankada refers to crab, and the dish is a curry, which uses cinnamon, garam masala, and other ground spices. It is best served with rice. (Image: Instagram/

It refers to roasted duck from Assamese cuisine, which also uses eggs, onions, tomatoes, and ground spices.