A season of comfort: Monsoon menus get a conscious makeover
A rainy day calls for chai, pakoras, and indulgences that are warm and comforting. While pakoras and masala chai remain timeless, foodies are now also moving towards health-conscious comfort foods and healthier adaptations.
Though nothing can beat a hot samosa chaat with masala chai on a rainy day, ramen bowls, Thai curries, dim sums, fusion dishes like miso khichdi, kimchi, and homemade pickles have found their way into
monsoon
menus.
'The monsoon season invites a kind of slow, sensory indulgence that's both nostalgic and comforting'
Monsoon calls for indulgences that are warm, comforting, and full of flavor, says Chef Ravi Kant, Executive Chef from The LaLiT, New Delhi. 'We celebrate the season with our 'Hi-Chai' experience - a nostalgic yet luxe tea-time spread featuring crispy pakoras, soulful sandwiches, and aromatic teas - the perfect monsoon pairing.
For something unique and indulgent, our signature ramen bowls at OKO are a must-try, offering a wholesome, umami-packed experience that feels like a warm hug on a rainy day,' shares the chef.
'It's a time when people often find joy in the culinary rituals - savoring hot chai with pakoras by a rainy window, roasting corn over an open flame, or devouring pungent and tart chaats,' adds Shivneet Pohoja, Executive Chef, ITC Maurya.
'Warm, spiced broths like rasam or light soups are not just meals but a way to feel grounded and cozy during the damp, overcast days,' shares Shivneet.
At hotels, experiences are also curated to celebrate the season with culinary delights. 'From piping hot masala chai with assorted pakoras to seasonal treats like bhutta, spicy chaats, and even indulgent regional dishes like Maharashtrian misal pav or Bengali khichuri with begun bhaja, guests often enjoy these with a view of the rain-soaked gardens or from our cozy lounge overlooking the city,' points out Chef Rakesh Sethi, Corporate Executive Chef, South Asia, Radisson Hotel Group.
'There's been a marked evolution in preferences - from indulgent, fried comfort food to more mindful, balanced meals'
Chefs share that they have seen a shift towards health-conscious comfort foods during monsoon. 'Today's diners are more discerning and informed than ever before. There's been a marked evolution in preferences - from indulgent, fried comfort food to more mindful, balanced meals. Diners now gravitate towards cuisines that offer both bold flavour profiles and health-forward ingredients. This has made Southeast Asian cuisine increasingly popular, thanks to its use of fresh herbs, lean proteins, minimal oil, and naturally gluten-free elements like rice noodles and broths.
The modern palate is adventurous, seeking authenticity with a contemporary twist,' explains Chef Shekhar Kiroula, Executive Sous Chef, Le Meridien, New Delhi.
While the essence of monsoon cravings remains the same - warm, spicy, and soothing - there's been a noticeable shift toward more mindful indulgences, points out Chef Rakesh Sethi. 'Guests today look for cleaner ingredients, regional twists, and sometimes even vegan or gluten-free options.
For example, instead of deep-fried fritters, we now also offer air-fried jackfruit bites or millet tikkis with mint chutney.
The focus has evolved from just comfort to comfort with consciousness,' he adds.
"Air-fried versions of traditional snacks, fusion dishes like miso khichdi or ramen with Indian spices, and a rising preference for seasonal, gut-friendly preparations like kombucha, kimchi, and homemade pickles have found their way into monsoon menus," says Shivneet Pohoja, Executive Chef, ITC Maurya.
Need a comforting monsoon recipe?
For a quick and comforting monsoon recipe, a Thai-style stir-fry makes for a brilliant choice
Simply heat sesame oil in a wok, add chopped garlic, red chili, and Thai basil, and toss in your preferred protein or vegetables
Season with light soy sauce and a splash of tamarind or lime juice for that signature tang
Serve it hot over jasmine rice or rice noodles. It's hearty, vibrant, and ready in under 15 minutes - a perfect balance of speed, flavour, and soul.
- Chef Shekhar Kiroula
Add seasonal immunity-boosting ingredients like ginger, turmeric & garlic in your recipes
Seasonal immunity-boosting ingredients like ginger, turmeric, garlic, and citrus are essential during monsoon. They pair beautifully with broths. 'We incorporate fresh Asian greens, mushrooms, and spices to create comforting bowls like ramen, making it a must-try indulgence for this season,' shares Chef Ravi Kant.
Monsoon calls for ingredients that are warming yet easy on the digestive system. 'Ginger and turmeric, with their anti-inflammatory properties, are ideal for daily use, whether in teas, dals, or soups.
Garlic, cumin, and black pepper not only add flavor but also aid digestion and help the body cope with increased humidity. Tulsi is a wonderful, soothing herb especially when brewed into tea. Millets or moong dal provide comfort in the form of warm, easy-to-digest meals like porridges,' advises Shivneet Pohoja, Executive Chef.
"Seasonal fruits like jamun, papaya, and lychee are excellent, and herbs like ajwain and jeera can be added to warm teas or infused water to aid digestion," shares Chef Rakesh Sethi.
Avni Tripathi, CMO, Aahana Resort, says, "Monsoon at Aahana is a celebration of harvest. It's the season of mangoes from nearby farms, water apples picked fresh from our trees, and garden herbs like mint and chillies that thrive in the rain. We grow a variety of vegetables during this time - bitter gourd, beetroot, okra, amaranth, and tomatoes. Our kitchen leans into these flavours to craft deeply comforting dishes.
Think bhindi do pyaza made with just-harvested okra, beetroot burgers with mint chutney, or a warm bowl of kaddu sabzi served with amaranth rotis. These seasonal touches add a quiet richness to every meal, reminding guests that nature sets the menu. Our kitchen shifts with the season, focusing on ingredients that naturally support digestion and immunity. Staples like Jakhiya (cleome seeds), Madua (finger millet), Bhatt ki dal (black soybean), Buransh (rhododendron), Pahadi Lahsun (mountain garlic), and Jhangora (barnyard millet) are thoughtfully used across dishes."
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
NDTV
4 days ago
- NDTV
What Bengal Eats When It Rains: 7 Seasonal Favourites You Must Try
Bengal's love affair with food needs no separate introduction. Food here is more like poetry, memory and mood. And when monsoon arrives, a Bengali kitchen responds with a quiet shift in rhythm. The heat of summer gives way to the cooling downpour, and with it comes a change in ingredients, cooking styles, and cravings. Bengali cuisine, known for its versatility and depth, adapts beautifully to the season. From light, digestible meals to indulgent fried snacks, every dish reflects the weather outside and the emotions it stirs within. The rains bring with them an abundance of seasonal produce, including brinjal, pumpkin, teasel gourd, and the queen of all monsoon fish - ilish or hilsa. The food becomes gentler on the stomach, yet richer in flavour. Whether it is a humble bowl of khichuri or a celebratory plate of shorshe ilish, monsoon meals in Bengal are deeply rooted in tradition and tuned to nature. So, what does Bengal eat when the skies pour and the rivers swell? Let us take you through the dishes that define the season for Bengalis. Here Are 7 Traditional Recipes That Define Monsoon For Bengal: 1. Bhuna Khichuri - For A Rainy Afternoon A rich, fragrant version of khichdi made with gobindobhog rice, roasted moong dal, ghee, and whole spices, this dish is all things simple and flavourful. What is the difference between bhuna khichuri and regular khichuri? Regular khichuri is a lighter, often runnier preparation made with minimal spices, suited for everyday meals or when one is under the weather. Bhuna khichuri, on the other hand, is richer. Here, the moong dal is dry roasted before cooking, and the rice is sauted with ghee and whole spices, giving it a deeper aroma and festive feel. Pairing tips: Begun bhaja and papad Fried ilish for the perfect monsoon meal Chutney on the side 2. Begun Bhaja - The Perfect Companion The melt in mouth khichuri with hot and crispy begun bhaja is a match made in heaven. Thick slices of brinjal, marinated in turmeric and salt, are deep fried till golden for a crisp and smoky texture. For fish lovers, begun bhaja can be replaced with a thick slice of ilish, fried following the same process. Expert insight: Khichuri-mach bhaja (fried fish) or khichuri-begun bhaja combos are easily available at any Bengali restaurant. If you do not feel like cooking, simply order online through food delivery apps. 3. Shorshe Ilish - Monsoon's Crown Jewel Hilsa, rightly referred to as the queen fish, is cooked in a bold mustard gravy with green chillies and mustard oil. The dish is iconic, indulgent, and deeply rooted in Bengali culinary tradition. Expert insight: Although available year-round at Bengali restaurants, try the fresh monsoon catch to enjoy the buttery flavour at its best. Cook some rice at home, order shorshe ilish online, and have a hearty lunch. Why is hilsa eaten in monsoon in Bengal? Hilsa migrates from the sea to the rivers during the monsoon to spawn, making this the season when the fish is at its fattest, juiciest, and most flavourful form. Bengalis relish the soft, buttery flesh and delicate aroma that is at its peak during this time of the year. How to cook shorshe ilish at home? Grind fresh mustard seeds with green chillies into a smooth paste. Marinate hilsa pieces with turmeric and salt. In mustard oil, add the paste with a bit of water, season with salt, and simmer the fish till just cooked. The key is not to overcook the fish. Click here for the detailed recipe of sorshe ilish. 4. Taler Bora - The Sweet Fritters With Festive Flair Made from ripe sugar palm pulp, coconut, wheat flour, and jaggery, taler bora is deep fried till golden and chewy. Traditionally made during Janmashtami, it is a monsoon delicacy that bridges rural nostalgia and urban indulgence. How is taler bora made during Janmashtami? The pulp of ripe sugar palm is extracted and strained. Then it is mixed with grated coconut, wheat flour, rice flour, and jaggery to form a thick batter. Finally, small portions are dropped into hot oil and fried till golden and crispy. Quick tip: Taler bora tastes best a day after frying when the flavours settle. 5. Peyaji And Alur Chop - The Rainy Day Essentials Chai and pakoda go hand in hand, and it is no different in Bengal. Across every street corner, stalls fry up hot, crispy peyaji (onion fritters) and alur chop (spiced potato patties). More often than not, there is a chai stall right next to the pakoda counter, making it the perfect stop for an evening snack. Which other Bengali snacks go best with tea in rainy season? Apart from peyaji and alur chop, favourites include beguni (brinjal fritters) and phuluri (gram flour fritters). Muri (puffed rice) is often eaten alongside to balance the oiliness and for a true street-style experience. 6. Kakrol Bhaja - For A Seasonal Bite It is teasel gourd, a quintessential monsoon vegetable, sliced into rounds, coated in rice flour or besan, and fried till crisp. Sometimes the kakrol is also stuffed with prawns or spiced coconut before frying, creating a perfect balance of texture and mild bitterness. Chef's tip: Double fry for added crispiness and serve immediately with rice and a dollop of ghee. What vegetables are in season in Bengal during monsoon? The vegetables that dominate the market during the rainy season are: Brinjal Pumpkin Teasel gourd (kakrol) Pointed gourd (parwal) Ridge gourd (jhinge) Ash gourd (chalkumro) Many leafy greens like pui shaak (Malabar spinach) and kolmi shaak (water spinach) also flourish in this season. However, it is always advised to clean these leafy greens with extra care during monsoon to avoid food contamination. 7. Macher Jhol With Seasonal Veggies - The Everyday Favourite A light fish curry made with rohu or katla, potatoes, tomatoes, pumpkin, and pointed gourd (parwal) is what Bengalis truly define as comfort food. Spiced with ginger, cumin powder, turmeric, and green chillies, it is gentle on the stomach and packed with seasonal goodness. Cooking tip: Cook with mustard oil for depth and aroma Serve with a wedge of lime to add a bright layer of flavour These recipes are not only about satisfying hunger but also about keeping traditions alive, passing them from one generation to the next. So, try some of them and experience a slice of what Bengal eats during monsoon.
NDTV
25-07-2025
- NDTV
Tropical Storm Co-May Adds To Philippines' Deadly Week, Forcing 278,000 Evacuations
MANILA, Philippines: A tropical storm was blowing across the Philippines' mountainous north Friday, worsening more than a week of bad weather that has caused at least 25 deaths and prompted evacuations in villages hit by flooding and landslides. The storm was Typhoon Co-may when it blew Thursday night into the town of Agno in Pangasinan province with maximum sustained winds of 120 kilometers (74 miles) per hour and gusts of up to 165 kph (102 mph). It was weakening as it advanced northeastward and had sustained winds of 85 kph (53 mph) Friday afternoon. Co-may was intensifying seasonal monsoon rains that had swamped a large swath of the country for more than a week. Disaster-response officials have received reports of at least 25 deaths since last weekend, mostly due to flash floods, toppled trees, landslides and electrocution. Eight other people were reported missing, they said. There were no immediate reports of deaths or injuries directly caused by Co-may, locally called Emong, the fifth weather disturbance to hit the Philippines since the rainy season started in last month. More than a dozen more tropical storms were expected to batter the Southeast Asian country the rest of the year, forecasters said. The government shut down schools in metropolitan Manila for the third day Friday and suspended classes in 35 provinces in the main northern region of Luzon. More than 80 towns and cities, mostly in Luzon, have declared a state of calamity, a designation that speeds emergency funds and freezes the prices of commodities, including rice. The days of stormy weather have forced 278,000 people to leave their homes for safety in emergency shelters or relatives' homes. Nearly 3,000 houses have been damaged, the government's disaster response agency said. Travel by sea and air has been restricted in northern provinces being pounded or in the typhoon's path. Thousands of army forces, police, coast guard personnel. firefighters and civilian volunteers have been deployed to help rescue people in villages swamped in floodwaters or isolated due to roads blocked by landslides, fallen trees and boulders. The United States said it will provide $250,000 in funding to the U.N. World Food Programme to help the Philippine government's response. "We are tracking the devastation caused by the storms and floods and are deeply concerned for all those affected," U.S. Ambassador MaryKay Carlson said. After returning from his White House meeting with U.S. President Donald Trump, President Ferdinand Marcos Jr. visited emergency shelters Thursday in Rizal province to help distribute food packs to displaced residents. He later convened an emergency meeting with disaster-response officials, where he underscored the need for the government and the people to adapt to and brace for climate change and the larger number of and more unpredictable natural calamities it's setting off. "Everything has changed," Marcos said. "Let's not say, `The storm may come, what will happen?' because the storm will really come." The United States, Manila's longtime treaty ally, has pledged to provide military aircraft to airlift food and other aid to remote island provinces and the countryside if the calamity worsens, the Philippines military said. The Philippines, which lies between the Pacific Ocean and the South China Seas, is battered by about 20 typhoons and storms each year. It's often hit by earthquakes and has about two dozen active volcanoes, making it one of the world's most disaster-prone countries.
New Indian Express
25-07-2025
- New Indian Express
Tropical storm adds to Philippines' weather toll with 25 dead and 278,000 evacuated this week
MANILA: A tropical storm was blowing across the Philippines' mountainous north Friday, worsening more than a week of bad weather that has caused at least 25 deaths and prompted evacuations in villages hit by flooding and landslides. The storm was Typhoon Co-may when it blew Thursday night into the town of Agno in Pangasinan province with maximum sustained winds of 120 kilometers (74 miles) per hour and gusts of up to 165 kph (102 mph). It was weakening as it advanced northeastward and had sustained winds of 85 kph (53 mph) Friday afternoon. Co-may was intensifying seasonal monsoon rains that had swamped a large swath of the country for more than a week. Disaster-response officials have received reports of at least 25 deaths since last weekend, mostly due to flash floods, toppled trees, landslides and electrocution. Eight other people were reported missing, they said. There were no immediate reports of deaths or injuries directly caused by Co-may, locally called Emong, the fifth weather disturbance to hit the Philippines since the rainy season started in last month. More than a dozen more tropical storms were expected to batter the Southeast Asian country the rest of the year, forecasters said. The government shut down schools in metropolitan Manila for the third day Friday and suspended classes in 35 provinces in the main northern region of Luzon. More than 80 towns and cities, mostly in Luzon, have declared a state of calamity, a designation that speeds emergency funds and freezes the prices of commodities, including rice. The days of stormy weather have forced 278,000 people to leave their homes for safety in emergency shelters or relatives' homes. Nearly 3,000 houses have been damaged, the government's disaster response agency said. Travel by sea and air has been restricted in northern provinces being pounded or in the typhoon's path. Thousands of army forces, police, coast guard personnel. firefighters and civilian volunteers have been deployed to help rescue people in villages swamped in floodwaters or isolated due to roads blocked by landslides, fallen trees and boulders. The United States said it will provide $250,000 in funding to the U.N. World Food Programme to help the Philippine government's response. 'We are tracking the devastation caused by the storms and floods and are deeply concerned for all those affected,' US Ambassador MaryKay Carlson said. After returning from his White House meeting with US President Donald Trump, President Ferdinand Marcos Jr. visited emergency shelters Thursday in Rizal province to help distribute food packs to displaced residents. He later convened an emergency meeting with disaster-response officials, where he underscored the need for the government and the people to adapt to and brace for climate change and the larger number of and more unpredictable natural calamities it's setting off. 'Everything has changed,' Marcos said. 'Let's not say, `The storm may come, what will happen?' because the storm will really come.' The United States, Manila's longtime treaty ally, has pledged to provide military aircraft to airlift food and other aid to remote island provinces and the countryside if the calamity worsens, the Philippines military said. The Philippines, which lies between the Pacific Ocean and the South China Seas, is battered by about 20 typhoons and storms each year. It's often hit by earthquakes and has about two dozen active volcanoes, making it one of the world's most disaster-prone countries.
