Whet your appetite this monsoon

As the monsoon showers reign in on your parade, one can’t help but reminisce about childhood memories of the past where the rains were less harsh. You could feel the nip in the air, but would not mind it as cups of masala chai did the rounds with piping hot onion and potato bhajias served with a chutney on the side. Another monsoon favourite was the bhutta that was freshly grilled over charcoal, and then coasted with a mix of chilli powder, salt and a dash of lime. While memories of these flavours still linger on in the recesses of our mind, chefs too have used some of them as a reference board to create some interesting monsoon dishes. Chefs share the USP of their monsoon dishes.

JHAL MURI COOKIE

Kolkata’s favourite snack is generally enjoyed with cups of tea or coffee. Chef Saurabh Udinia, chef de cuisine at Masala Library, has given his own twist to this local favourite with the restaurant’s signature Jhal Muri Cookies. He says, “‘Jhal Muri Cookies make for a perfect monsoon bite as they are a local favourite in Kolkata. Apart from these special cookies, we also serve Charcoal Bhajiyas. Indian palates savour deep-fried delicacies and this is a tasty snack to satiate these food cravings. We have given it our signature twist, retaining the authentic taste, while the charcoal in the bhajiya acts as a palate cleanser.”
At: Masala Library, BKC

LITCHI AND ROSEWATER ENTREMET​

The Dessert Street has taken a seasonal fruit — litchi, and turned it into something delicious. Dhawal Shah, chef Patisserie, The Dessert Street says, “The USP of Litchi and Rosewater Entremet is that it has barely any chocolate in it and the main focus is on the flavour of litchi for which we use fresh litchi puree and there is no sugar added to it. It’s ideal for the monsoon as litchi season begins during this time. It is a refreshing fruit to be used for a dessert and the rosewater enhances the flavour ofthe fruit, bringing out the best in the Entremet.”
At: The Dessert Street, Lower Parel

TRUFFLE SCENTED MAC N CHEESE​

Chef Vincy D’Souza from Silver Beach Cafe, Juhu and Lokhandwala says,“This dish is the perfect indulgence for a meal in the monsoons. The simple flavours of Mac and melted cheese are elevated with a dash of truffle oil. Just a tablespoon or two makes this otherwise basic dish, a premium one with an after taste to remember.”
At: Silver Beach Cafe, Juhu and Lokhandwala

SORAK

Monsoon gives you a reason to indulge in steaming hot food. Chef Aloysius Dsilva at Lady Baga hopes patrons can do the same when they order the Sorak, which is consumed both as a curry and as a soup in the coastal state. He says, “It’s a traditional curry eaten by Goans during the monsoon. Because fresh fish and other ingredients are not readily available during this time of year, the dish, which features dried “ and dried coconut, is a monsoon staple. Sorak is a versatile dish and forms a great base to which one can add vegetables, dried fish, or egg. Goans also enjoy it as a warming soup during the monsoon.”
At: Lady Baga, Lower Parel

CHORIZO AND POTATO HASH

Prakriti Patel, culinary consultant says, “Mumbai monsoon is the closest one could get to cool weather in the city and its the prefect time to warm up to hot sizzling food. The chorizo is piquant from paprika, goes beautifully with the hot potatoes and topped with warm melted cheese its an absolute first choice specially when being washed down with cold beer.”
At: Gateway Taproom, BKC

BHUTTA TEMPURA

There are different ways to enjoy corn on the cob. The bhutta, grilled corn is a childhood favourite that still enjoys a cult status. Chef Sunny Punjabi, sous chef at Dishkiyaoon, says, “Instead of grilled corn, we are serving the Bhutta Tempura, rock corn fritters seasoned with Indian spices. A perfect chatpata masala blend for a rainy lazy day.”
At: Dishkiyaoon, BKC

MANTU AFGHANI DUMPLING CHAAT

Enjoy the best of both worlds — dumplings and chaat as they come together in this perfect morsel of your choice of veggies or protein. Chef Sareen Madhiyan, masterchef, Tappa says, “Monsoon calls for steaming hot food infused with various flavours. Mantus, are Afghani dumplings, which can be prepared with ease and are a go-to comfort food for many. The Mantu Afghani Dumpling Chaat has been adapted to suit the Indian palate with a choice of chicken/soya with mixed veggies and spices, topped with chutneys and chaat garnishes.”
At: Tappa, Lower Parel

KALIMIRI TAVA CHICKEN TIKKA​

Raise a toast to some spicy monsoon fare. Chef and owner Meldan D’Cunha says, “Rains bring in the much needed relief from the sweltering sun and delicious desi food especially some hot spicy favourites make the rain all the more pleasant. Pepper powder adds an earthy kick and a sharp aroma to the marinated chicken before it goes on to the tava and so our kalimiri tava chicken tikka could be the choice for you on a dark rainy day. It goes perfect with some rum as well.”
At: The Local, Fort