A Taste of the Khasi Hills
Imagine the rain-drenched hills of Meghalaya. The cuisine here, deeply connected to nature, is rustic, hearty, and built on staples like rice and pork. Khasi monsoon food is an experience in itself, emphasising steaming, smoking, and the use of unique
local ingredients. A classic dish is Jadoh, a flavourful rice and meat preparation that is Meghalaya's answer to pulao, often slow-cooked with pork and aromatic spices like turmeric and bay leaves. Another essential is Dohneiiong, a rich, nutty curry made with tender pork chunks simmered in a paste of black sesame seeds. For a lighter snack, there is Pukhlein, a sweet, deep-fried cake made from rice flour and jaggery. This year, these flavours are finding their way into the capital’s food festivals. Events celebrating the cuisine of the '7 Sisters' have brought dishes featuring fermented bamboo shoots and drinks using the fragrant Khasi mandarin to the forefront, giving Delhiites a true taste of the Northeastern monsoon.
Postcards from the Konkan Coast
Travel south to the lush Konkan coast, where the monsoon transforms the landscape into a verdant paradise. Konkani cuisine during this season is a masterclass in using seasonal and foraged ingredients. With fishing restricted, the focus shifts to vegetables, pulses, and preserved goods. One iconic monsoon preparation involves using foraged wild mushrooms, known locally as 'gud gud alambe', which sprout after thunderstorms and are cooked into a fragrant coconut curry. Another specialty is dishes made with colocasia leaves (pathrode). The leaves are layered with a spiced gram flour paste, rolled, steamed, and then fried. Jackfruit, both raw and ripe, is used extensively to make everything from savoury curries to sweet fritters called 'ponsa mulik'. And when fresh fish is scarce, sun-dried prawns and Bombay duck are turned into delicious, spicy preparations. In Delhi, specialty restaurants focusing on coastal Indian food are the best places to find these authentic tastes, offering a delicious escape to the seaside without leaving the city.
The Capital's Expanding Monsoon Palate
The embrace of Khasi and Konkani flavours is part of a larger, more exciting trend in Delhi. The city's restaurateurs are increasingly looking inward, celebrating India's vast and varied culinary map. Special monsoon menus are no longer just about adding more types of pakoras. Now, you might find a comforting Punjabi menu featuring smoky bhatti da murga and various pakodas to be shared among a large group. Elsewhere, you may stumble upon a food festival dedicated to the Hakka cuisine that evolved in Kolkata’s Tangra region, with dishes like yam abacus beads and Xinjiang mutton. Other cafes and restaurants are championing Bihari cuisine, offering a different kind of earthy comfort perfect for a rainy day. This shift shows a growing appetite for authenticity and exploration. Food lovers are eager to move beyond the familiar and experience the specific dishes that people in different parts of India crave when the skies open up.
