Kanda Bhaji from Maharashtra
There’s an unspoken rule in Maharashtra: when it rains, you make Kanda Bhaji. These are crispy, deep-fried onion fritters that are both a beloved street food and a household staple. Thinly sliced onions are mixed with gram flour (besan) and a handful
of spices, then fried into beautifully uneven, crunchy clusters. The magic lies in not adding extra water; the moisture from the onions is just enough to bind the batter. Paired with a steaming cup of masala chai and perhaps some fried green chillies, Kanda Bhaji isn't just a snack—it's a monsoon ritual that crackles with comfort.
Pazham Pori from Kerala
In Kerala, the arrival of rain calls for something sweet, crispy, and utterly unique: Pazham Pori. These are banana fritters made from a specific type of ripe plantain called Nendram Pazham. Slices of sweet, soft plantain are dipped in a simple batter of flour, a pinch of turmeric for colour, and a little sugar, then deep-fried until golden brown. The result is a delightful contrast of a crisp outer layer giving way to a warm, melt-in-your-mouth banana inside. Enjoyed hot alongside a cup of tea, Pazham Pori is a quintessential taste of a Keralan monsoon evening.
Khichuri and Ilish Bhaja from Bengal
For Bengalis, the ultimate monsoon comfort meal is a plate of soulful Khichuri paired with Ilish Mach Bhaja (fried Hilsa fish). Khichuri, a wholesome one-pot dish of rice and lentils, is cooked with aromatic spices until it reaches a comforting, creamy consistency. During the rains, this is famously served with a piece of Hilsa, a fish prized for its rich flavour and oily texture, which is in season during the monsoon. The simple, perfectly fried fish complements the earthy Khichuri, creating a combination that is more than a meal—it's a cherished culinary tradition.
Bhutta (Roasted Corn on the Cob)
The smoky aroma of Bhutta is inseparable from the Indian monsoon. Across the country, from city streets to hilly viewpoints, you'll find vendors roasting corn on the cob over hot coals. Once charred to perfection, the hot cob is rubbed with a mixture of lemon juice, salt, and chilli powder. This simple seasoning transforms the sweet, juicy kernels with a tangy and spicy kick. It's a light, healthy, and satisfying snack that is perfect for enjoying while watching the rain fall.
Moong Dal Cheela from North India
A lighter but equally satisfying monsoon favourite from North India is the Moong Dal Cheela. These are savoury pancakes made from a batter of soaked and ground moong lentils (split mung beans), seasoned with ginger, green chillies, and spices. Often studded with finely chopped onions and fresh coriander, the batter is spread thin on a hot tawa and cooked until golden and slightly crisp. Protein-rich and easy to digest, it's a healthy comfort food that pairs wonderfully with mint chutney for a nourishing breakfast or evening snack.
Thukpa from the Himalayan Region
On a chilly, rain-swept day, especially in the Himalayan regions of India, nothing beats a steaming bowl of Thukpa. This Tibetan noodle soup is a complete meal in a bowl, featuring a robust, aromatic broth infused with ginger, garlic, and spices. Tender noodles are submerged in this flavourful liquid along with fresh vegetables and sometimes chicken or other proteins. It is warm, wholesome, and deeply comforting, making it the perfect dish to ward off the damp chill of the monsoon and soothe the soul.
