Kanda Bhaji from Maharashtra
There is no greater companion to a rainy day in Maharashtra than a plate of hot, crispy Kanda Bhaji. These onion fritters, bound with gram flour (besan) and spices, are deep-fried to golden perfection. Unlike softer pakoras, the Maharashtrian style is known
for its extra crunch, achieved by using the onion's own moisture instead of water to form the batter. Found at every street corner and made in every home, these savoury, slightly sweet fritters are the quintessential monsoon snack, best enjoyed with a steaming cup of masala chai as the rain falls outside.
Khichuri and Ilish Bhaja from Bengal
For Bengalis, the monsoon is synonymous with a plate of soulful Khichuri paired with Ilish Bhaja. The Khichuri, a comforting porridge of rice and lentils, is often a simple masoor dal version that is light and flavourful. This comforting meal is elevated by a piece of Ilish, or Hilsa fish, which is abundantly available during the rainy season. The fish is simply marinated and fried, its unique flavour and rich oils providing a perfect contrast to the humble khichuri, creating a culinary pairing that is deeply woven into the region's culture.
Bhutta from North India
The smoky aroma of Bhutta, or roasted corn on the cob, is an inseparable part of the Indian monsoon. As the rains arrive, street vendors across North India set up their charcoal grills, roasting fresh corn until the kernels are tender and slightly charred. The magic lies in the seasoning: a generous rub of a lemon wedge dipped in salt, chilli powder, and sometimes chaat masala. It is a simple, rustic snack that captures the essence of the season—warm, smoky, tangy, and enjoyed outdoors while watching the downpour.
Pazham Pori from Kerala
In Kerala, the arrival of rain calls for Pazham Pori. These are sweet fritters made from ripe Nendran plantains, a local variety of banana. The plantain slices are coated in a simple batter of flour, a pinch of turmeric for colour, and a touch of sugar, then deep-fried in coconut oil until golden and crisp. The result is a delightful snack that is crunchy on the outside, with a soft, almost custardy interior. Paired with a cup of strong black tea, or 'kattan chaya', it is the ultimate comfort food for a wet afternoon in the South.
Ghevar from Rajasthan
Ghevar is a special Rajasthani sweet that is intrinsically linked to the monsoon. This disc-shaped, honeycomb-like dessert is made from a batter of flour and ghee, deep-fried, and then soaked in sugar syrup. Its unique, porous texture is said to be achievable only because of the high humidity in the monsoon air. Traditionally prepared for festivals like Teej and Raksha Bandhan which fall during this season, Ghevar is more than a sweet; it’s a celebration of the much-awaited rains in the desert state.
Patoleo from Goa
A truly seasonal Goan delicacy, Patoleo makes its appearance only during the monsoon. This unique sweet consists of a rice flour paste layered with a filling of grated coconut and jaggery, which is then wrapped in fresh turmeric leaves and steamed. The turmeric leaves, which grow in abundance only during the rains, impart a distinct, earthy aroma that cannot be replicated. Made for festivals like Nag Panchami and the Feast of the Assumption, Patoleo is a beautiful reminder of how Goan cuisine is tied to nature's cycles.
Thukpa from the Himalayan Region
In the cool, rainy climes of the Himalayan regions like Sikkim and Ladakh, a warm bowl of Thukpa is the perfect antidote to the damp weather. This hearty noodle soup, with Tibetan origins, has a comforting broth flavoured with ginger, garlic, and local spices. It is typically loaded with fresh vegetables and can include chicken or other meats. More than just a soup, Thukpa is a wholesome, nourishing one-bowl meal that provides warmth and comfort, making it a staple during the chilly monsoon days in the mountains.
