Indian Monsoon Beyond Pakoras: You Need to Try these Regional Monsoon Cuisines

Let’s get one thing clear—monsoon in India is not just about chai and pakoras. Yes, we all love a crispy bite with a hot cuppa, but India’s regional kitchens are a treasure trove of monsoon-specific dishes that go way beyond the usual. We’re talking bold flavours, nostalgia-packed ingredients, and rain-splashed memories served on a plate. So grab your umbrella and an appetite, because we’re going on a flavour-packed road trip through India’s best monsoon cuisines.

Jammu & Kashmir: Charolia & Nadru Yakhni

In the dreamy, mist-wrapped valleys of Jammu & Kashmir, where the monsoon comes not with chaos but charm, people don’t just sip kahwa and gaze at the clouds. They dig into Charolia – a roti that only shows up when the rains do. This isn’t your everyday roti; it’s made with rice flour and cooked with enough love to make even your daadi emotional. Pair that with Nadru Yakhni, a yoghurt-based lotus stem curry so comforting, it should come with a warning: may cause food coma. It’s floral, it’s tangy, it’s Kashmir in a bowl.

Himachal Pradesh: Aloo Palda

Now, in Himachal, when clouds crash against deodars and you can barely see two feet ahead, locals make one thing clear – it's Aloo Palda time. This isn't your typical potato curry; it’s bathed in a river of yoghurt and subtle spices that don’t scream but whisper sweet nothings to your tastebuds. Pair it with steaming rice and it suddenly makes sense why no one in Himachal minds landslides as long as there’s Palda at home. The mountains may be rugged, but this dish is anything but.

Meghalaya: Nakham Bitchi

Somewhere between the clouds and chaos of Meghalaya, a bowl of Nakham Bitchi waits patiently. This fermented fish soup is so pungently divine, that your nose gets the first bite. During the relentless Meghalayan rains, this spicy broth becomes an edible heater, kicking your sinuses into monsoon mode. Don’t overthink the smell; it’s just the flavour announcing its arrival. Every household has a version, passed down through generations like Grandma’s sarcasm. And yes, it’s as bold as the weather there.

Karnataka: Bonda with a Side of Rain

When it rains in Karnataka, the roads may get flooded, but kitchens? They overflow with Bondas. Made from sweet bananas, these fritters are Karnataka’s way of saying, "Yes, we see your pakoras, but we raise you a Bonda." Served with a fiery chilli chutney, it's the kind of snack that makes you forget your umbrella woes. The crispy outside and gooey inside combo is so addictive, you’ll be praying for extended rainfall. Locals claim they’re for guests, but let’s be honest: they’re for hoarding.

Uttar Pradesh: Bedmi Puri with Dubki Wale Aloo

Ah, UP. Where every season is a reason to fry something. Monsoon mornings here start with a bang – specifically the crunch of Bedmi Puris being deep-fried in ghee. Stuffed with urad dal and sass, they’re accompanied by Dubki Wale Aloo – a potato curry that swims around like it’s on vacation. And if you think that’s all, just wait for the chat. Spicy, tangy, and unapologetically messy, this platter is proof that UP doesn’t do subtle when it comes to food or conversation.

Rajasthan: Mirchi Bada Under a Rainy Sky

Rajasthan might be known for its deserts, but come monsoon, even the Thar turns into a snack-lover's dream. Enter Mirchi Bada – a green chilli fritter that's hot enough to make the rain feel like a drizzle. It’s the culinary equivalent of watching a thriller while thunder rolls in the background. Crispy on the outside, fiery inside, it comes with tamarind chutney so good, it deserves its own postal code. Bonus: it’s also the only way to know if your tastebuds are still alive.

Gujarat: Farsan Fiesta

While the rest of India scrambles for umbrellas, Gujarat reaches for Farsan. This savoury monsoon snacks includes everything from Khandvi to Dhokla to Patra – each one more Instagrammable than the last. There’s something about the monsoon here that makes Farsan feel even more festive. Maybe it's the way the rain amplifies the tang of the chutneys. Or maybe Gujaratis just need no excuse to serve twenty dishes in the name of "light snacks." Either way, your palate is in for a party.

West Bengal: Jhal Muri and Thunderstorms

In Kolkata, the monsoon isn’t complete without Jhal Muri. Think of it as Bhel Puri’s feistier cousin who went to art school. Spiked with mustard oil, green chillies, it became one of the popular monsoon snacks. It’s the snack that bites back. Usually sold in paper cones by vendors who somehow know the exact second it will rain, this puffed rice mixture is crunchy, spicy and suspiciously addictive. One bite and you're transported to a tram ride along rain-washed streets, wondering why you ever thought chai and pakora were enough.

Madhya Pradesh: Bhutte Ka Kees

Indore says hello to monsoon with corn. Bhutte Ka Kees is MP’s rainy season sweetheart – grated corn slow-cooked in milk and spiced to perfection. The result? Creamy, fragrant, and oddly emotional monsoon snacks. It’s what happens when corn decides to dress up for the season. Locals say the dish warms the soul, but we think it just gives corn a long-overdue makeover. Forget sweetcorn from a can; this is corn with a backstory and a personality. A comfort dish that feels like a nostalgic WhatsApp forward.

Telangana: Mukka Jonna Chaat

Hyderabad might be known for biryani, but one of the real monsoon food items is Mukka Jonna Chaat. Made from roasted, crushed corn mixed with onions, lime, chillies and a suspicious amount of love, this street-style snack defines comfort. Every vendor has their own masala blend, and no two versions taste the same. It's crunchy, spicy, sour, and perfect to munch while you're stuck in traffic with wipers on max. Bonus tip: always get extra chilli. Monsoon demands drama.

Kerala: Karkidaka Kanji & Pazham Pori

Kerala takes monsoon wellness very seriously with their Monsoon food, Karkidaka Kanji, a medicinal rice porridge made with herbs, grains and a side of Ayurveda. Don’t worry, it tastes better than it sounds. Paired with Pazham Pori – golden banana fritters with a crisp bite and soft soul – this duo is the South Indian version of a warm hug. As the backwaters swell and the skies brood, locals sip this kanji like a potion of resilience. So the next time the skies open up, skip the standard and dive into these regionally rooted, emotionally rich dishes. Your taste buds will thank you.