Seasonal comfort food: The new sustainable dining trend with a fresh, modern twist

Comfort food has always been linked with memories, but the new wave of dining is about giving these familiar dishes a seasonal touch.(Image: Syed Ali Husain for Sariska Lodge)

In  today's world full of global flavours, theres's a growing trend where people are returning to their roots. Comfort food, once seen as a personal indulgence, is now becoming a mindful, seasonal, and sustainable way of dining trend that mixes nostalgia with a modern twist.

Comfort food has always been linked with memories, but the new wave of dining is about giving these familiar dishes a seasonal touch. Across India, chefs and home cooks are using seasonal ingredients to transform everyday favourites. Think of a simple khichdi served with winter greens like bathua and spinach, or a bowl of steaming rasam made with freshly harvested tamarind and turmeric. These dishes don’t just satisfy the craving for warmth and familiarity; they also highlight what’s fresh in the market, making each meal feel connected in time and place.

As comfort food made with seasonal ingredients becomes a big trend in hospitality, people are now exploring regional dishes that are prepared with fresh produce. Diners are enjoying Makki ki roti with Saag in the colder months, or mango-based curries and Aamras-poori in the summer. Even luxury resorts and restaurants are tapping into this sentiment, and happily serving the humble Kakora (spine gourd) paired with tangy tomato chutney or pumpkin halwa during harvest season.

Comfort food is deeply rooted in care, intention, and familiarity -- much like a mother’s cooking, believes hospitality expert Anand Shekhawat. The founder and menu curator of Sariska Lodge, shares the top reason for popularity of comfort food in luxury restaurants, and says, “To live long and healthy, one should eat what grows in the region and is in season. It’s this philosophy that is shaping menus across India, as chefs embrace hyper-local sourcing, regional ingredients, and age-old recipes, not just for flavour, but for their cultural resonance and environmental benefits.”

Interestingly, millennial and Gen Z are also showing curiosity for food. Social media- savvy eaters are now turning towards traditional flaovurs, mixing modern presentation with old- school charm.  Shekhawat explains, “Comfort menus are a tribute to both heritage and the land itself. From family recipes and fresh, seasonal produce to an array of regional dishes, people like to eat comfort food when they are on holidays. As the trend picks up, chefs are spotlighting long-forgotten, foraged and hyper-local ingredients to create dishes like Bair ki Chutney (wild berry jam), bamboo shoot paired with chicken, and Totapuri goat meat along with organic grains sourced from trusted local farmers.” With the rise comfort food menus, seasonal gems like corn (Makai), Millets like Jowar and Bajra, Colocasia leaves (Arbi ke patte), Cluster beans (Gawar), pumpkin, farm-grown mushrooms etc. are making a comeback on the platter with a dash of nostalgic storytelling.