In the city’s extremely short-lived winter, take time to appreciate the bounties of seasonal produce with a good grill at home. Chef Sanjyot Keer, digital content creator and founder, Your Food Lab, asks us to imagine a well-grilled shakarkand with a wacky pineapple dressing, served with garlic-fried red chillies or juicy seekh kababs, grilled burger and tandoori raan with an assortment of chutneys. “It’s always a hit,” he tells us. “While there are high-end gas versions that do a decent job, nothing is better than the very basic, inexpensive Indian sigri to do the job. Just know that coal fire is a must for that perfectly charred taste. This may sound fancy, but once you give it a try, you’ll love the process.”

Chef Anuradha Joshi, founder of Charoli Foods, whose maas ke sule, hari murgi and teekhe shalgam are a big hit during the season, agrees. “If you are starting out, use a gas grill. But there is nothing like a good coal and wood BBQ,” she adds. Home chef Pradhi Arora who runs The Kitchen Affair in Santacruz has a set of curated meals and charcuterie platters. She believes that the essence of a good BBQ is slow-cooking to allow the flavours to enhance. “Don’t rush the process and ensure that the cooking equipment you are using is well-heated and greased. Slow-cook and let the good, smoky flavours enter your food — it is worth the wait,” she adds.