Makki di roti is one of those stereotypical foods that are seasonal and dusted off (pun intended) for a short period of time in honor of the season and cultural heritage. In Punjab or anywhere in northern India you will be presented saag with said roti repeatedly until the end of winter. It’s a carb rich meal that induces the best afternoon siestas I have known. Made better with a charpoy laid out under the open sky to absorb the most winter sunshine possible. Gather up some quilts. Chit chat with your fellow lunchers and drift into a cozy sleep. Bliss!You’ll find numerous articles on news websites from India touting the health attributes of a meal of saag and makki ki roti. There is no denying that green leafy vegetables are generally high in certain nutrients such as antioxidants, various vitamins and iron. Whether our ancestors knew that, had perhaps observed the impact of winter greens on health and well being is something we won’t know for sure. But we do know that there is a seasonal calendar of fruits and vegetables across the world. Such is nature’s cycle that invariably seasonal produce bolsters immunity and compensates for the micro and macro nutrients we need. Sakshi and I talk about our favorite winter foods on the podcast. You can hear it here. Try to eat the calendar!