Beyond Bhajiyas and Chai
When the skies turn grey, a craving for hot, crispy snacks is almost instinctual. For decades, the quintessential rainy-day meal has been a plate of assorted pakoras or bhajiyas, paired with a steaming cup of masala chai. While that classic combination
remains a beloved ritual, chefs and restaurants across the country are now embracing the monsoon as a culinary season in its own right. They are crafting thoughtful, limited-edition menus that celebrate the unique produce and culinary desires of the season. These menus move beyond the deep-fried classics to offer everything from nourishing broths and regional delicacies to innovative global dishes adapted for the Indian palate. This isn't just about finding an excuse to eat out; it's about experiencing the monsoon through a new culinary lens.
A Celebration of Seasonal Ingredients
The rainy season brings a bounty of specific ingredients that chefs are eager to showcase. Produce like corn (bhutta), jamun, leafy greens, gourds, and certain types of mushrooms are at their peak. In kitchens from Mumbai to Delhi, these ingredients are becoming the stars. At some establishments, chefs are highlighting regional recipes that traditionally use this produce. Chef Kunal Kapur, for instance, champions the use of jamun in everything from lassi to purees for desserts. Others are finding innovative uses for humble ingredients like bottle gourd (lauki), turning it into crispy rings or savoury pancakes. These menus are a testament to a growing food philosophy focused on hyperlocal sourcing and celebrating ingredients when they are at their freshest and most flavourful.
Comfort in a Bowl (and on a Plate)
The core theme of these monsoon menus is comfort. As the temperature drops and the air becomes damp, the craving for warmth is universal. Restaurants are responding with an array of soul-soothing dishes. In Bengaluru, Kalpaney offers a menu with Jhol Momos in a warm sesame-tomato broth and hearty Dal Dhokli. In Mumbai, Japanese gastrobar Donmai is serving traditional hot pots (Donabe) for communal dining, filled with seasonal vegetables and udon in a creamy broth. Across cities, ramen bowls, fragrant curries, and rich soups are making a prominent appearance. At Eve in Mumbai, the monsoon menu features Vietnamese Pho and Gochujang Ramen Bowls, while Tipsy Tiger draws inspiration from Southeast Asia with dishes like Lamb Rendang and Seafood Kari. The idea is to offer food that feels like a warm hug on a gloomy day.
From Street Food Festivals to High Tea
The trend manifests in various formats, catering to every kind of diner. Several restaurants are elevating street food, a monsoon staple. The Bayview at Hotel Marine Plaza in Mumbai hosts a Mumbai Street Food Festival with views of the Arabian Sea, serving classics like Vada Pav and Samosa Chaat. Novotel Bengaluru is running a “Monsoon Express” buffet inspired by street food found on Indian rail journeys. On the other end of the spectrum, establishments like Gallops in Mumbai and Nksha in Churchgate are offering elegant monsoon high-tea experiences, pairing savoury bites like mini vada pav and paneer kathi rolls with artisanal teas and coffees. This diversity ensures that whether you're looking for a quick, nostalgic bite or a leisurely, sophisticated meal, there's a monsoon menu for you.
A Fiery, Flavourful Twist
While comfort is key, so is flavour. Many chefs are incorporating a spicy kick to cut through the richness and provide a different kind of warmth. Chef Amninder Sandhu’s monsoon menu at Kikli in Mumbai, for example, is a tribute to comforting Punjabi flavours with dishes like Bhatti Da Murga and Lakshmi Chowk Kadahi Chicken. In another unique collaboration, Mumbai's Radio Bar has teamed up with Naagin Indian Hot Sauce for a menu that adds a fiery twist to rainy-day favourites like Onion Bhajias and Chicken Sukka. This embrace of spice aligns with the traditional belief that pungent, warming spices are good for digestion and immunity during the damp monsoon months. It's a modern take on age-old wisdom, delivered with a punch of flavour.
