I wake up every morning excitedly and make my way to the kitchen to brew a cup of tea, and alongside, check out what vegetables sit in the box in the refrigerator. This, in turn, gives the inclination of what paratha they be turned into. The good ol’ aloo paratha is usually given a break till the new harvest of potatoes begin to show up in the market towards mid-December. The sweetish cauliflower is turned into gobhi paratha, the radish into spicy mooli paratha, and then there’s always the creamy and comforting paneer paratha. Oh, and did I mention the leftover dal turned into parathas? So, there’s that too. The sizzle of the paratha on a hot tawa is, in fact, my winter love song!