Monsoon Cuisine of India

Food is an essential part of Indian culture. The Indian cuisine is different in each region, community and state. The main features are its variety, spices, and individual cooking techniques. It is distinguished by its spiciness and delicate use of many herbs, spices, wide assortment of dishes and different cooking techniques. Indian cuisine is one of the most accepted cuisines across the world.

The monsoons in India have been associated with fertility, abundance, and celebrations of many festivals such as Teej, Rakshabandhan, Ganesh Chaturthai and Onam. With so many festivals falling during monsoons, there is an abundance of fine food. Many mouth watering dishes and special sweets are prepared on these festivals. During this period, the summer heat takes a back seat, and the weather gets more pleasant, and it is the time for festivities.

Every Indian is familiar with the pakoras which are eaten with sweet tea during the rains. Besides pakoras other seasonal foods are the khichuri, beguni, kosha mangcho and churma of Rajasthan.

During this period, some precautions should also be taken in the matter of food. Since the rains generally bring in their wake various water-borne diseases of the stomach, food such as chaat, and street snacks should be avoided. Home food should be eaten since it is more hygienic and safe. Deep fried food such as pakoras, bhujiya and Samosas are eaten with great relish. In homes, monsoon vegetables, like gourd, parmal and jack fruit is used instead of leafy green vegetables as they harbor worms and germs. Fish is generally not eaten during the monsoons.

Some common popular food items during this season are germinated seeds, jackfruit preparations and coconut dishes. Many famous Indian cuisines such as Lucknow cuisine, Rajasthani Cuisine and Punjabi Cuisine dish out special dishes during this season, which has to be tasted to be believed.