Kanda Poha from Maharashtra
A quintessential Maharashtrian breakfast, Kanda Poha is light, nutritious, and incredibly quick to prepare, making it ideal for busy, grey mornings. This dish consists of flattened rice (poha) lightly tossed with sautéed onions (kanda), mustard seeds,
turmeric, and green chillies. Often garnished with fresh coriander, a squeeze of lemon juice, and sometimes roasted peanuts for a delightful crunch, it's a perfect balance of savoury, tangy, and subtly spicy flavours. The warmth and simplicity of Kanda Poha make it a comforting start to a day spent listening to the rain.
Aloo Paratha from North India
There are few things more satisfying on a cool, rainy day than a hot, flaky Aloo Paratha. This beloved North Indian flatbread is made from whole wheat dough stuffed with a spiced mashed potato filling. The filling, seasoned with ingredients like green chillies, coriander, and spices, is encased in dough, rolled flat, and cooked on a hot griddle with ghee or oil until golden brown and crispy. Often called the ultimate comfort food, a warm aloo paratha served with a dollop of white butter, a side of tangy pickle, or cool yogurt is a hearty meal that feels like a warm hug.
Appam with Vegetable Stew from Kerala
From the lush landscapes of Kerala comes a breakfast that is as elegant as it is comforting. Appam is a soft, bowl-shaped pancake made from a fermented rice and coconut batter, resulting in a fluffy centre and crisp, lacy edges. It is traditionally paired with a fragrant vegetable stew, known as 'ishtew'. This mildly spiced stew is cooked in coconut milk with a medley of vegetables like carrots, potatoes, and beans, and seasoned with whole spices like cinnamon and cardamom. The combination of the soft, slightly sweet appam used to scoop up the warm, aromatic stew is a classic monsoon pairing.
Pesarattu from Andhra Pradesh
Pesarattu, a speciality from Andhra Pradesh, is a protein-packed alternative to the common dosa. This crispy crepe is made from a batter of whole green moong dal, ginger, and green chillies, requiring no fermentation. The name itself translates to 'moong dal dosa' in Telugu. Often served sprinkled with chopped onions, this savoury pancake is cooked until crisp and golden. It is traditionally served for breakfast with a side of ginger chutney (allam pachadi) and sometimes stuffed with upma, a variation known as MLA Pesarattu. Its warm, wholesome nature makes it an excellent, healthy start on a damp morning.
Misal Pav from Maharashtra
For those who crave something fiery to combat the monsoon chill, Misal Pav is the answer. This iconic Maharashtrian dish is a flavour explosion, perfect for a weekend brunch. It consists of a spicy curry made from sprouted moth beans (matki), called 'usal', which is then drowned in a fiery, watery gravy known as 'rassa' or 'kat'. The dish is then generously topped with crunchy 'farsan' (savoury fried mix), finely chopped onions, and fresh coriander, with a wedge of lemon on the side. Served with soft bread rolls (pav), it's a complex, multi-textured dish that is a celebrated street food and a classic monsoon indulgence.
Sidu from Himachal Pradesh
Hailing from the mountainous regions of Himachal Pradesh, Sidu is a steamed, fermented bread that is a perfect companion for cold, rainy weather. Made from wheat flour dough that is proofed with yeast, this bread is typically stuffed with fillings like poppy seeds, walnuts, or a savoury mix of lentils. The stuffed dough is folded into a half-moon shape, sealed, and then steamed until cooked through. Sidu is traditionally served hot with a generous helping of desi ghee (clarified butter) or a tangy mint chutney. Its warm, dense texture provides a deeply satisfying and energising meal, embodying the comfort of mountain cuisine.
