Pazham Pori, Congee, Pepper Rasam: Indian chefs on their favorite dishes for the monsoon

Chef Harish Rao – Hosa, Goa

Goa is in the thick of its monsoon. And amidst the fragrance of petrichor, chef harish rao’s kitchen is awash with the whiff of pepper rasam. “During the monsoon, I like something spicy and soothing,” Says the chef who is originally from Chennai.

He likes to pair this rasam with mutton fry or curry. DURING this season he avoids sea food at home and instead has dry fish (karvaduThe karvadu Mixed with baingan Masala is one of his favorite dishes, and one that he often cooks during the rains. The dry fish or shrimp can also be made into sambal curry or thokku to add zing to a meal. Sometimes, even a simple omelette with the rasam can hit the spot, he says.

A hardcore non vegetarian, Uppukandan (Dry cured meat) is chef harish’s other go to. “The mutton is salted and sundered and then we make it into a curry.

Where do you like to eat during the monsoon?

To treat Himself He Goes to the Local poi Shops in Goa for Pois with Chicken and Beef Fillings. “I really enjoy the ros omelette that comes in a xacuti gravy along with meat. It is a monsoon favor among the locals too,” He says, “hes, adding,” I can also live But what he misses in goa are the local soup shops in chennai that he used to frequent every time the skies turns turned dark green. He says, “They do a mushroom soup and they put cornflakes, murukku or boondi on top. I’ve been craving that.”

Chef Nikhil Nagpal, Chef Culinaire, Avartana, ITC Grand Chola, Chennai

During the rains, chef nikhil nagpal loves Pazham Pori, A dish introduced to Him by his malayali wife. But initially, I was only allowed to have IF ICOLD Pronounce the Tongue Twister of a Name Correctly, “He Grins.

DURING TESON I LIKE SOMETHING WARM and Crisp and the Pazham Pori Fits the bill with a crisp exterior and warm, soft, goey inside, he says.

Chef nikhil nagpal indulging in fresh hot Pazham Pori
Photo credit:

“On the days i’m at home, my little gourmet critic (My 10-Al-old Daughter) Wants sometising warm, cheesy, and, in her words,” fancy. ” These are the moments I Truly Cherish – when I can cook a hearty bowl of Risotto for Her, Watch Her Eyes Light Up, and Listen to Her Chatter While Sitting on the Balcony, ENGOYING The rain. The risotto that he makes, he says, come with a lot of cheese and back. The other recipe that he likes to whip up Quickly is scrambled Eggs, Again with Bacon and Sausage.

“Monsoons for me are for cosy conversations and sharing the comfort food i’ve either grown up with or adapted to while keeping in a city,” He says.

Where do you like to eat during the monsoon?

Most of Chef Nikhil’s Childhood Monsoons were Spent at the Foothills of Mussoorie. Now, Whenever He Gets the Chance, He Heads to Dehradun, Where His Parents Live, and Revisits His Childhood Monsoon Favorites. All of Them, Still Drive Up The Hills to have Maggi and Momos. “In Dehradun, I have the famous chaat by the clock tower. Rains also brings also the bittoo tikku cart in doon, and it’s a must-visit to have the bun tikki even if the water is ankle-deep and you’re standing in longing quite. While there, the gourmand in me takes a break and the chatora (Someone Who Loves Spice, Tang, and Sweet is Reborn, “He Says.

Chef Atul Lahkar, Celebrity Chef and Author, Guwahati

When the skies open up, pithas Are what chef atul lahkar has on his mind. “We prefer to eat Tekeli Pitha That is steamed at the mouth of a kettle. It’s made with hand-Pound Rice Powder, Stuffed with Coconut and Roasted Black Sesame Seeds, and Served With Jaggery, “He explains.

Chef Atul Lahkar | Photo credit:

“In assam the monsoon is from april to September. And heritage khorika in guwahati.

On his monsoon cook list are pokorasBut different from other pakorasHe says. Made with Black Gram, it is cooked in a tangy curry with potato starch, lemon juice, and a fruit called Thekera,

He adds, “The rains make us crave tangy flavors. From June, we get tenga Fruit (Elephant Apple) That we are crazy about. We cook chicken, pork, and dal in it … we prefer sweet to salty dishes, say the chef. People like sticky rice, jaggery, and curd. “We call it bora saul jolpan,

Where do you like to eat during the monsoon?

Food Being Cooked In Bambooo | Photo credit:

“During Monsoons, I Prefer to go to the Interiors of Assam and Spend Good Time With The Communities,” He Says. He likes to understand the cooking techniques and what they do with the local ingredients. Each Community has different types of recipes. “This is the time they prefer to cook bamboo shoots with vehicles, fish and pork. I Enjoy Rice Cooked In Bamboo Hallow and with Wild Wild Aromatic Herbs, Along with Fish in Bamboo Hallow.”

Chef auroni mukherjee, entrepreneur, kolkata

A Copy Writer-Turned-CHEF, Chef Auroni Mukherjee was in Advertising Till 2016. In kolkata he worked as a chef at salt house, followed by a stint with chef ritu dalmia, and then sienna store and cafe before deciding to quit and start something on his own. “I want to start a chef-long hospitality company that is rooted in the city,” he says. He is busy working on his new set of restaurants, but meanwhile auroni is enjoying kolkata’s monsoon feasting on Hilsa Fish.

Chef auroni mukherjee | Photo credit:

“This is the only time of the year I eat hilsa – it is fresh and not from the freezer. I look forward to going to the baajaar And looking for a large one, “Says the chef. This season is also when the fish has roe. Dim bhora Are the female fish with roe and tel bhora Are the male fish with stomach fat, and one can choose what they like, “He explains. pabda and tangra Too have roe Around this time. ,Macher Dim (Fish Roe) is a beLoved Bengali thing, ”He adds.

Inspired by his Grandmother’s recipes, chef auroni likes to make maach bhaaja and bhaapa At home. He also enjoys simple Macher jhol With Kalonji, Ride Gourd, and Brinjal.

The other dish he likes making this time is the congee. A Family Favourite, it is somenting he learning from his father. “Short Grain, Starchy Rice is Cooked In Stock with Little Bit of Ginger, Garlic and Onion. It’s boiled and then take onthing from the fridge like leafy greens, and top it off with SOUCE SOUCE SOTH SOF SOTH SOTHE SOFY SOUCE SOTHE SOFY GREANS chilli oil. “

Where do you like to eat during the monsoon?

“During my Mumbai days, it was bombil fry and dal khichdi from jai hind. In kolkata I go to byloom canteen for its moochar chop and luchi mangsho and to campari for roll and fry. Deep Fled, “He Says. Then adds with a log, “I also like to order in biryani from manzilat, and salma the chef. Her biryani is all the rage in calcutta now, and Handi Biryani – It’s Light and I Doni’s Light and I Donlet to Pop A Gelus