In India, Christmas is the best season to plant a kitchen garden.

This chef went vegetarian in the heart of haute cuisine — Paris — and lived to retain his three Michelin stars.

Every region has its own unique winter traditions, incorporating age-old culinary practices and methods.

From millets to bathua, jhakia to lal saag, interest in local ingredients, organic produce and sustainable dining is at a high.

Internationally, the interest in foraging for local ingredients is led by Noma’s Rene Redzepi.