Ayurveda divides the year into six seasons rather than four, and the distinction is not academic. Each ritu moves the doshas in a particular direction, and the food that suits you in one is often exactly what does not suit you in the next. A diet that stays the same all year is, from this point of view, only correct for part of it.
The clearest example in Gujarat is the shift from Grishma into Varsha. Through the summer heat, digestive capacity is at its lowest — appetite drops, and it drops for a reason. Then the rains arrive, the weather becomes changeable, and Vata is disturbed. This is the period when digestive complaints cluster, and the classical advice is unambiguous: eat light, eat warm, eat cooked, and drink water that has been boiled.
Hemanta, early winter, is the opposite pole. Digestion is at its strongest all year, the body holds heat inward, and this is the one season when genuinely nourishing food — ghee, milk, nuts, jaggery — is both wanted and well handled. Fasting hard through winter works against the grain of the season.
Vasanta, spring, is when the Kapha accumulated through the cold months liquefies. Congestion, heaviness and seasonal allergies are typical, and the food that helps is light, dry and warming rather than rich. This is also the classical season for Panchakarma, for the same reason.
None of this is a prescription. Seasonal guidance describes a general direction; what suits you within it still depends on your constitution and on what is currently out of balance. The seasonal panel on our home page shows which ritu we are in today, if you want a starting point.