Across India, people have different ways of celebrating the monsoons. The monsoon map of India is a reflection of how the country unites to put together a visual feast.
1. Bombil Bhujna The pride of Maharashtra has always been the Bombay duck, which owing to its versatility, can be used in a plethora of dishes. The bombil bhujna is a marinade of fish with coriander and green chillies.
2. Parippu Vada A South Indian favourite, the parippu vadas are a wholesome snack made from lentils. Into the vessel goes a mixture of chana (chickpeas) and toor daal (split pigeon peas), which is then mixed with onions, ginger and other spices to result in beautiful golden brown fried fritters.
3. Aamat You can’t go wrong with a warm bowl of comfort, and Chhattisgarh firmly believes in this. The recipe’s early versions were prepared with gondi and kareel, now known as bamboo shoots. The modern version witnesses more ingredients like chillies, curry leaves, cloves, and spice powders.
4. Singhade ki Sabzi The monsoons bring with them two things, one is a fresh air of relief and the other is the chance of catching a cold. Delhi’s singhade ki sabzi prepared with singhade (water chestnuts), mustard seeds, cumin, turmeric, aamchur (dried mango powder) and besan has a combination of ingredients that help the body prepare its defences against the harsh weather.
5. Ghewar Through time, the concoction of ghee, flour and sugar has gone from being a simple sweetmeat to finding its way into the hearts of people across India. During the monsoons, this honeycomb-shaped disc-like sweet provides you with the calories required to give the body heat as well as aid in digestion.
6. Yaje It is said that the drink is hallucinogenic and is also known by the name of ‘ayahuasca’ in communities that belong to those areas. When the stem and bark of the Banisteriopsis caapi are mixed with the leaves from medicinal shrubs, legend says it results in a concoction that awakens the mind.
7. Muya Awandru While snails are an optional addition, the gravy comprises bamboo shoots, fermented fish and chilli peppers. Once ready, parsley leaves are used for the garnish. Tripuris are big believers in using fermented fish, also known as berma, in their dishes as it is extremely healthy due to no oil being used during cooking.
Pic source: Instagram: Chamung Food Tripuri
8. Nakham Bitchi Major food platforms describe this dish as a ‘must try’ for anyone who visits Meghalaya. The dish comprises dried fish that is boiled with spices to create a beautiful texture. Vegetables are then added to this mix to create a wholesome blend.
Pic source: Instagram: Daily Cuisines
9. Paa Saa Preparing paa saa in Arunachal Pradesh is more of a community effort as people get together to catch the fish and then mince it in a way that every part is utilised with nothing going to waste. The green colour is lent to the dish by the uriam leaf, which also neutralises the taste of the raw fish.
10. Bhutta The ever so humble roasted corn on the cob is a treat in the monsoons. The smell adds an old-world charm as butter dribbles down the yellow, with a dash of lime to add the zing.