From Pizza to Biryani: 7 Kulhad/Matka dishes to enjoy during winter

There’s something about winter that makes food feel emotional. The cold sharpens appetite, slows the body, and makes warmth, both literal and emotional, deeply satisfying. That’s where matka and kulhad cooking comes in. Clay retains heat, adds an earthy aroma, and transforms simple dishes into slow, comforting experiences. Long before modern cookware, these vessels were winter’s quiet heroes. Even today, they make food taste fuller, rounder, and more alive. Scroll down for seven matka and kulhad dishes that feel especially right when the air turns cold...

Winter mornings across North India begin with chai but kulhad chai takes it a step further. The porous clay absorbs heat and releases a faint smoky, mineral note that no glass or cup can replicate. The tea stays warm longer, making slow sipping possible on foggy mornings. It’s not just about taste, it’s about ritual.

Matka biryani is winter indulgence at its finest. Rice, meat or vegetables, spices, and steam are sealed inside clay, allowing flavours to deepen without rushing. The matka traps moisture - keeping the biryani juicy and aromatic. Breaking the seal releases a burst of warmth and spice, exactly what winter demands.

Rich, slow-cooked dal makhani belongs in a kulhad. The clay intensifies smokiness and keeps the dal hot long after serving. Butter melts gently, cream settles slowly, and every spoonful feels heavier, richer, and more satisfying. In winter, when the body craves grounding food, this pairing feels instinctive.

Curries cooked or served in matkas develop a depth that metal vessels can’t replicate. Clay distributes heat evenly, preventing burning while encouraging slow flavour development. In winter, thick gravies, whether chicken, paneer, or mixed vegetables, taste better when they stay warm and aromatic till the last bite.

Tomato soup, sweet corn soup, or spiced vegetable broth served in a kulhad feels unexpectedly luxurious. The clay keeps the soup hot without reheating and adds an earthy undertone that pairs beautifully with winter vegetables and spices. It turns a light starter into a comforting centrepiece.

Desserts feel warmer and more nostalgic when served in clay. Kulhad kheer, whether rice, millet- or makhana-based, stays warm, thickens naturally, and carries a gentle earthy sweetness. In winter, when cold desserts feel harsh, warm kheer in a kulhad feels deeply soothing.

Khichdi is winter comfort food in its purest form. Cooked in a matka, it becomes softer, creamier, and more nourishing. The clay enhances the grainy aroma of rice and lentils while keeping the dish warm long enough to enjoy slowly. Add ghee on top and winter suddenly feels kinder.

Clay cookware works with winter, not against it. It:

•Retains heat naturally
•Encourages slow cooking
•Enhances aroma without overpowering flavour
•Keeps food warm longer without reheating

In colder months, digestion slows, and the body craves warmth and grounding textures. Matka and kulhad cooking align perfectly with these seasonal needs.