The Science of Monsoon Cravings
Have you ever wondered why the pitter-patter of raindrops triggers an intense craving for something fried and spicy? There's a scientific reason for it. Cooler temperatures and reduced sunlight during monsoon can lead to a dip in serotonin, the body's
'happy hormone'. [14] This makes us crave carbohydrates and comforting foods that provide a temporary mood boost. [14] The contrast between the damp, humid weather outside and a hot, crispy snack creates a uniquely satisfying feeling. [2] It's a combination of nostalgia, comfort, and pure sensory pleasure that makes monsoon snacking a cherished ritual across the country. [24, 2]
Malpua: The Sweet, Syrupy Star
Let’s start with the headliner. Malpua is often considered one of India's oldest desserts, with its origins tracing back to the Vedic period where a similar sweet cake called 'apupa' was prepared with barley flour and honey. [31, 18] Today, it’s a decadent, pancake-like sweet made from a batter of flour, semolina, and milk, which is deep-fried in ghee and then soaked in sugar syrup. [20, 27] The result is a treat that's wonderfully crispy on the edges and soft and fluffy in the centre. Often delicately flavoured with cardamom or fennel, and sometimes served with a dollop of rich rabri (thickened sweet milk), malpua is pure indulgence. [8, 27] Different regions have their own variations; some add mashed bananas to the batter, while others use coconut, making it a versatile monsoon favourite. [18, 15]
Pakoras: The Quintessential Rainy-Day Snack
A cup of hot chai and a plate of assorted pakoras is an image synonymous with the Indian monsoon. [16] These beloved fritters, also known as bhajiyas, are made by dipping various ingredients into a spiced gram flour (besan) batter and deep-frying them to golden perfection. [19] The options are endless: there are onion pakoras, where thinly sliced onions turn sweet and crispy; potato pakoras, which are soft and satisfying on the inside; and palak (spinach) pakoras for a leafy crunch. [21] Almost every household has its own secret recipe, but the experience is universal—the crispy texture and savoury flavour offer a comforting warmth against the cool, damp weather. [28, 16]
Samosa: The Evergreen Triangular Delight
Though enjoyed year-round, the samosa holds a special place in the monsoon hall of fame. [7] This iconic triangular pastry has a fascinating history, having journeyed from Central Asia (where it was known as 'sanbosag') to India centuries ago. [4, 11] Once here, it was adapted to local tastes, with the most popular version today featuring a savoury filling of spiced potatoes and peas. [5, 9] The crispy, flaky pastry gives way to a hot, flavourful interior that pairs perfectly with tangy tamarind or spicy mint chutney. Enjoying a hot samosa while watching the rain fall is a simple, yet profound, pleasure. [7]
Bhutta: The Humble Roasted Corn
No monsoon experience is complete without mentioning bhutta, or corn on the cob. Often sold by street vendors, the corn is roasted over hot coals until the kernels are slightly charred and tender. [6] It’s then rubbed generously with a mixture of salt, red chilli powder, and a squeeze of fresh lime juice. The combination of smoky, sweet, spicy, and tangy flavours is what makes it an irresistible and relatively healthy rainy-day treat. [6] It’s a simple snack that evokes strong feelings of nostalgia and perfectly captures the essence of enjoying the monsoon outdoors.
Jalebi: The Hot, Syrupy Spiral
For those with a sweet tooth, a hot, freshly made jalebi is the perfect monsoon dessert. Made by deep-frying a fermented batter in spiral shapes and then soaking them in a warm sugar syrup, jalebis are a textural delight. [13] They are crispy on the outside while remaining chewy and filled with sweet syrup on the inside. Often paired with creamy rabri, the contrast of hot and cold, crispy and smooth, makes it an unforgettable treat. It’s the kind of warm, comforting sweet that feels like a hug on a gloomy, rainy day. [13]
