Ghewar from Rajasthan
This disc-shaped sweet, originating from Rajasthan, is a monsoon specialty. Made from a batter of refined flour and ghee that is deep-fried into a crisp, porous cake, Ghewar is then soaked in sugar syrup. The honeycomb-like texture perfectly absorbs the sweetness,
creating a dessert that is both crunchy and syrupy. Often garnished with rabri, nuts, and silver varq, it’s a festive treat synonymous with the Teej festival, which falls during the rainy season. Its rich, indulgent flavour profile provides a perfect counterpoint to the cool, damp weather, making it a celebratory highlight of the season.
Ilish Macher Paturi from Bengal
For Bengalis, the monsoon is incomplete without Hilsa fish, or Ilish. The season brings an abundance of this prized fish, famed for its rich flavour and soft texture. Ilish Macher Paturi is a timeless preparation where fillets of Hilsa are marinated in a pungent paste of mustard, coconut, and green chillies. Each fillet is then wrapped in a banana leaf and slow-cooked, either by steaming or pan-frying. This cooking method infuses the fish with the earthy aroma of the leaf while keeping it incredibly moist and tender. It’s a sophisticated dish that captures the soul of Bengali monsoon cuisine.
Pazham Pori from Kerala
A beloved evening snack from Kerala, Pazham Pori is the perfect companion to a hot cup of chai on a rainy day. These are essentially banana fritters, but the magic lies in their simplicity and the type of banana used—ripe Nendran plantains. The sweet, soft plantain slices are coated in a simple batter of refined flour, a pinch of turmeric for colour, and a little sugar, then deep-fried to a glorious golden brown. The result is a snack with a crispy exterior that gives way to a sweet, almost molten banana centre. It's a comforting, soulful treat that locals swear by.
Bhutta Kees from Madhya Pradesh
Monsoon is corn season across India, and in the heart of the country, Indore offers a unique preparation called Bhutta Kees. This isn't your regular roasted corn on the cob. Instead, fresh, tender corn kernels are grated and slow-cooked in milk with spices like green chillies, ginger, and cumin seeds until it reaches a thick, creamy consistency. Topped with grated coconut and fresh coriander, this savoury dish is a delightful blend of sweet, spicy, and tangy flavours. It’s a wholesome and warming dish that truly celebrates the seasonal harvest.
Patrode from Coastal Karnataka & Maharashtra
Known as Patrode in coastal Karnataka and Alu Vadi in Maharashtra, this savoury snack is a monsoon marvel. It involves using fresh colocasia (arbi) leaves, which grow abundantly during the rains. The leaves are layered with a spicy and tangy paste made from gram flour, tamarind, jaggery, and a blend of spices. These layered leaves are then rolled up tightly, steamed, and finally sliced into rounds. The slices can be eaten as is or shallow-fried for an extra crispy texture. The unique combination of the earthy leaves and the flavourful paste makes it an unforgettable snack.
Kollu Rasam from Tamil Nadu
When the rain brings a slight chill to the air, a warm, peppery soup is just what you need. From Tamil Nadu comes Kollu Rasam, a thin, flavour-packed soup made from horse gram (kollu). This lentil is known for its warming properties in traditional medicine, making it ideal for the monsoon when colds and coughs are common. The horse gram is cooked and blended, then simmered with tamarind water, tomatoes, and a potent mix of pepper, cumin, and garlic. It’s light, intensely aromatic, and works equally well as a soup or mixed with hot rice.
