The Tastes of the Monsoon
Different parts of India celebrate the rain with their unique dishes

GUJARAT / Dal VadasIt’s almost ritualistic for Gujaratis to welcome monsoon with hot dal vadas. The queues at local stalls (mostly outside colleges) in Ahmedabad symbolise the season as much as the menacing rain clouds. If your mother objects to you eating outside (given the overflowing gutters next to the shops), cook these rounds at home. Simply combine moong dal, green chillies, ginger and garlic and then deep-fry them. Ta-da! Your very own hot dal vadas are ready to eat.
MAHARASHTRA / Kanda BhajiWe could tell you how an onion crop bounty in Maharashtra signals abundant rainfall and good news for the country’s economy. But who wants to get into such dreary details when you have a plate of crunchy kanda bhaji (onion fritters) to bite into and a cup of piping hot tea to go with it? If you can take the heat, dip it in green chilli chutney for those who want to tone down the spice, there’s tomato ketchup.
JHARKHAND / RugdaThis rare variety of mushrooms is synonymous with the rains in Jharkhand. Its popularity can be gauged from the fact that scientists are planning to produce this one-season wonder on a larger scale. Some say that when cooked in gravy, it can beat a sumptuous meat delicacy in taste. Try it out and be your own judge.
North East / Poita Bhat/Soh PheDespite the torrent that the North-East faces (Mausinram and Cherrapunji in Meghalaya are two of the wettest places on earth), no one is complaining. Assam friends tell us they swear by poita bhaat (fermented rice porridge), which goes easy on the stomach. In Meghalaya, they look forward to Soh Phe—a spongy, green fruit—eaten with a mix of salt and ground chilli.
First Published: Jun 25, 2014, 06:31
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