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Time of India
24-07-2025
- Climate
- Time of India
A season of comfort: Monsoon menus get a conscious makeover
'It's a time when people often find joy in the culinary rituals' 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."
Forbes
06-05-2025
- Entertainment
- Forbes
Why Culinary Labels Don't Easily Capture 3-Times James Beard Nominee Brian Lewis
Brian Lewis (left) at The Cottage Westport preparing a meal with sous chef Nick Guerra. EPG Creative Brian Lewis, a 2025 James Beard nominee for Best Chef Northeast for The Cottage restaurant he runs in Westport, Ct., says culinary labels often fall short of capturing the essence of his cooking style. He says Modern American doesn't quite apply, nor does New American and scoffs at Farm to Table, which has become a cliché. Finally, Lewis admits his style is 'European-based, a heartfelt expression of my cooking.' But a New York Times restaurant review back in April 2016 described Lewis' cooking at The Cottage as, 'While the menu may be a bit showoffish, the food itself, a patchwork of many cultures, is expertly prepared. We didn't have any disappointments, at either dinner or brunch.' Indeed Lewis is a three-time James Beard finalist since he was nominated for Best Chef Northeast in 2018 and again in 2022. Asked what being nominated a third time means to him, he says, 'I've been cooking since I was 14 and I'm 57-years-old now, and this award validates what I do, but I still feel as if I'm just getting started.' Indeed he runs 4 restaurants including 2 versions of The Cottage restaurant in Westport and Greenwich, Ct., and 2 of OKO, a Japanese eatery in Westport and Rye, N.Y. He says his cooking style relies on 'the very best seasonal ingredients, both hyper-local and supporting farmers across the country who I have worked with over the years.' A three-time James Beard nominee, Brian Lewis is known for his eclectic cooking style and making a name for himself in suburban communities in Connecticut and Westchester. Local Sourcing Works Regarding local sourcing, he collaborates with Susie Flores of Stonington Kep Company and Hunter Peterson of Saugatuck Oyster Company. He buys hyper-local clams, crab, eel, snails, sugar kelp. Some of his specialty dishes at The Cottage include: veal sweetbreads, which includes combining ingredients such as thyme, acorn, and milk (not a complete list); bread & butter de la mer, or house-made butter melting with shellfish; and millstone bacon & eggs, which pays homage to the classic bacon and egg flavor. Lewis has a strong culinary pedigree. He was raised in Somers, N.Y., played football, but an injury led him to work at Mona Trattoria, under chef Tom Elia, in Somers. Lewis started washing dishes but soon worked his way up the chef's ladder and took pride in preparing parmigiano Reggiano. Culinary Training Pays Off Studying at the Culinary Institute of America and at Johnson and Wales University in hospitality management sharpened his skills. At Johnson and Wales, he learned that 'While being the artist feeds your passion, being the art dealer feeds your freedom.' Then he became the executive chef at the Bedford Post Inn in Bedford, N.Y., which was co-owned by actor Richard Gere, his then wife actress Carey Lowell and their business partner. It was a breakfast and lunch spot serving hyper-local food at night, and he was involved 'from the ground up,' planning the restaurant and menu. Why the Suburbs Work For His Eateries Which led Lewis to open The Cottage at the end of 2015, having bought the space from chef Bill Taibe, who ran Le Farm in that space. Since he lived in Wilton, Ct., Westport was close by and could ensure him relying on the local farms and resources of Fairfield County. Westport also fit because it was a 'town with a clientele who would connect with my cooking and allow me the freedom to cook as if I were back in Manhattan.' He says people in Westport 'are not just looking for a meal but also a community.' He chose Greenwich, Ct. as the second location for The Cottage, rather than Boston, which had been considered, because it enabled him to stay close and local. Brian Lewis co-owns The Cottage and OKO with Full House Hospitality and his business partner Kirk Saari. OKO emerged from Lewis' love of Japanese culture and cuisine. Lewis admits that it was 'outside of his comfort zone,' but it has worked. OKO specializes in Japanese curated dishes such as nigiri sushi and temaki, and avoiding more Western-style maki rolls. The name of his Japanese eatery OKO is not an acronym but stems from his then 4-year-old twins Jude and Jax. Lewis was experimenting with a savory street food dish Okonomiyaki, which nearly everyone had a hard time pronouncing. But one day, while playing, his sons exclaimed OKO and the name stuck. The average dinner check at The Cottage is $75 per guest, and the target audience is guests from 30 years to 75 years, with a recent influx of 20-something guests, mostly post-Covid families who relocated from NYC, date nights and foodies. The Cottage Westport serves 54 people, and Cottage Greenwich, 62 total. He has a staff of 105 employees working at its 4 eateries. But Lewis isn't done yet. He's at the outset of devising a third brand, to be located likely in Darien, Ct, or 'up Route 95,' he says, with a menu that is being developed. If he were to win the James Beard Award in his third attempt, he says, 'It would bring me to tears. I'd be beyond grateful, and it would give us the greenlight to just keep going.'
