Search
Login
Foodies Only in your inbox
By clicking "Subscribe", you agree to ourPrivacy Policy and to receive marketing emails from Foodies Only
ITC Portal
Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
5 min
06/11/2025
When the rain pours down and the skies stay grey, Indian kitchens come alive with warmth, spice, and nostalgia. Monsoon lunches are not just about staying dry; they are about comfort. From hot and soupy dals to crisp stir-fried sides and tangy pickles, every region has its way of making the rainy day meal feel extra special. These dishes are not fancy, but they hit the spot when it matters most; when you want a full belly and a bit of peace as the storm rumbles outside.
In India, food changes with the seasons, and the monsoon brings one of the biggest shifts. The damp weather means digestion slows, so oily, fried food is usually balanced with light khichdis, tangy buttermilk, and cooked greens. Spices like ginger, garlic, and pepper are not just flavourful but also help fight off colds and keep the body warm. Every region adjusts based on local harvests: Gujarat relies on steamed dishes, Bengal adds mustard oil and green chillies, and Kerala serves piping-hot rice with coconut-laced curries. Monsoon lunches are built on instinct and tradition, and meals that nourish without weighing you down.
If comfort food had to be named in India, most of the Indians would say khichdi without any second thought. Popular throughout the year, khichdi is not only nutritious but also tastes delicious and is easy to make. During monsoons, moong dal khichdi is a go-to across much of India. Made with yellow lentils and rice, it is easy to digest, soothing to the stomach, and quick to cook when markets are muddy or flooded. Ginger, asafoetida, and ghee not only enhance the flavour of the khidchi but also help prevent bloating, which is a common rainy season issue. Khichdi is usually paired with papad, mango pickle, or even plain curd.
There is often a misconception that leafy greens are to be avoided in monsoons. But this Sindhi bhaji is an antidote to that. Sindhi Sai Bhaji is an iron-rich dish from Sindhi kitchens that combines spinach with lentils and vegetables like bottle gourd and carrots. Sai Bhaji is pressure-cooked and served over rice or with phulkas. It is one of those rare meals that manages to be both hearty as well as healthy. In the rainy season, when infections rise and immunity dips, Sai Bhaji offers warmth, nutrition, and comfort, all in one pot. Add a spoonful of ghee on top to seal the deal.
Made with tamarind, pepper, garlic, and tomatoes, rasam is thin, spicy, and soothing. In Tamil Nadu and Andhra Pradesh, rasam is the first choice when you are feeling under the weather or simply want something light. Paired with plain rice and a ghee drizzle, rasam acts as a natural decongestant. The spices warm the body and stimulate appetite, which often dips in damp, gloomy weather. You can also have rasam as a starter or as a soup.
In Maharashtra and parts of Karnataka, rainy days often call for saag bhaji; stir-fried leafy greens like ambadi, amaranth or fenugreek cooked with garlic and chillies. These greens are in season and grow well during monsoons. Bhakri, also known as millet flatbread, goes perfectly with these leafy greens, offering fibre and keeping you full for longer. It’s a simple farm-to-table combination that is as old as it is wholesome, often eaten fresh off the stove while the rain taps on the roofs.
In Rajasthan and Madhya Pradesh, lunch in the rains features besan-coated green chillies, sautéed with spices. These are not overly spicy, but provide the right heat to warm the body. The chickpea flour clings to the chillies like a soft crust, while carom seeds aid digestion. This besan sabzi is served as a side dish or with roti. Besan mirch is more than just a filler in the Northern regions of Rajasthan; it is that bold bite you crave when the monsoon makes everything taste a bit too mild.
