1. Khichuri and Ilish Bhaja, Bengal
In Bengal, the monsoon is incomplete without a plate of soft, fragrant khichuri. This isn't just a simple mix of rice and lentils; it's a soulful porridge, often enriched with ghee, ginger, and whole spices that warm you from the inside out. It's the kind
of meal that feels like a hug in a bowl. The perfect companion to this comforting dish is Ilish Bhaja, or fried Hilsa fish. The monsoon is the peak season for Hilsa, a bony but incredibly flavorful fish that is central to Bengali identity. The crispy, savoury fish, paired with the soft, yielding khichuri, creates a culinary harmony that Bengalis have cherished for generations as the ultimate rainy-day feast.
2. Pazham Pori, Kerala
Travel south to Kerala, where the monsoon arrives with dramatic intensity. Here, the go-to snack to accompany a hot cup of chai is Pazham Pori. These are sweet fritters made from ripe Nendran plantains, a local variety known for its firm texture and subtle sweetness. Slices of plantain are dipped in a simple batter of flour, a pinch of turmeric for colour, and sometimes a little sugar, then deep-fried to golden perfection. The result is a snack that is crispy on the outside while the banana inside turns soft and almost melts in your mouth. It's a simple, ubiquitous, and deeply loved staple of every tea stall across the state.
3. Kanda Bhaji, Maharashtra
In Mumbai and across Maharashtra, the first drops of rain signal one thing: it's time for Kanda Bhaji. These are onion fritters, but they are a world away from a perfectly round pakora. Thinly sliced onions are mixed with gram flour, coriander, chilli, and other spices, then dropped by the handful into hot oil. They fry into wonderfully irregular, crispy clusters. The magic of Kanda Bhaji lies in its texture—a delightful crunch that gives way to the sweetness of the cooked onion. Eaten piping hot, often with a dry garlic chutney, it's the quintessential street food that Mumbaikars enjoy while huddled under an awning, watching the city's relentless pace slow down for just a moment.
4. Bhutte ka Kees, Madhya Pradesh
Central India offers a unique monsoon treat that moves away from the deep-fried norm. Bhutte ka Kees, a speciality from Indore, celebrates the season's star produce: corn. Fresh, tender corn cobs are grated to a near-pulp, then slow-cooked with milk, ghee, and mild spices like cumin and green chillies until the mixture thickens into a creamy, savoury porridge. It’s garnished with fresh coriander and sometimes grated coconut. This dish is a celebration of the monsoon harvest, offering a creamy, slightly sweet, and utterly wholesome comfort that is both unique and deeply satisfying.
5. Mirchi Bajji, Andhra and Telangana
For those who like their rainy-day snacks with a bit of a kick, the Mirchi Bajji from Andhra and Telangana is the perfect answer. This isn't your average chilli pakora. Large, light green chillies, which are flavourful but not excessively hot, are slit open and often stuffed with a tangy mixture of tamarind, sesame seeds, and spices. They are then coated in a thick gram flour batter and fried until crisp. The result is a burst of flavours—tangy, spicy, and savoury all at once. It's a popular street food, especially in Hyderabad, providing a welcome burst of heat and flavour on a cool, damp day.
6. Siddu, Himachal Pradesh
In the cool, misty mountains of Himachal Pradesh, rainy days call for something more substantial and warming. Siddu is a local bread made from fermented wheat flour, which is steamed rather than baked or fried. The soft, fluffy dough is shaped into a pouch and filled with a savoury paste, traditionally made from ground walnuts and poppy seeds (khaskhas), or sometimes lentils and spices. These stuffed buns are then steamed and served hot with a generous dollop of pure ghee. Siddu is a hearty, energy-giving dish, perfect for the chilly climate of the Himalayas and a comforting meal on a long, rainy afternoon.
