A rainy day calls for chai, pakoras, and indulgences that are warm and comforting. While pakoras and masala chai remain timeless, foodies are now also moving towards health-conscious comfort foods and healthier adaptations. Though nothing can beat a hot samosa chaat with masala chai on a rainy day, ramen bowls, Thai curries, dim sums, fusion dishes like miso khichdi, kimchi, and homemade pickles have found their way into monsoon menus.
‘The monsoon season invites a kind of slow, sensory indulgence that’s both nostalgic and comforting’
Monsoon calls for indulgences that are warm, comforting, and full of flavor, says Chef Ravi Kant , Executive Chef from The LaLiT, New Delhi. “We celebrate the season with our ‘Hi-Chai’ experience - a nostalgic yet luxe tea-time spread featuring crispy pakoras, soulful sandwiches, and aromatic teas - the perfect monsoon pairing. For something unique and indulgent, our signature ramen bowls at OKO are a must-try, offering a wholesome, umami-packed experience that feels like a warm hug on a rainy day,” shares the chef.
“It’s a time when people often find joy in the culinary rituals - savoring hot chai with pakoras by a rainy window, roasting corn over an open flame, or devouring pungent and tart chaats,” adds Shivneet Pohoja , Executive Chef, ITC Maurya. “Warm, spiced broths like rasam or light soups are not just meals but a way to feel grounded and cozy during the damp, overcast days,” shares Shivneet.
At hotels, experiences are also curated to celebrate the season with culinary delights. “From piping hot masala chai with assorted pakoras to seasonal treats like bhutta, spicy chaats, and even indulgent regional dishes like Maharashtrian misal pav or Bengali khichuri with begun bhaja, guests often enjoy these with a view of the rain-soaked gardens or from our cozy lounge overlooking the city,” points out Chef Rakesh Sethi, Corporate Executive Chef, South Asia, Radisson Hotel Group.
'There’s been a marked evolution in preferences - from indulgent, fried comfort food to more mindful, balanced meals'
Chefs share that they have seen a shift towards health-conscious comfort foods during monsoon. “Today’s diners are more discerning and informed than ever before. There’s been a marked evolution in preferences - from indulgent, fried comfort food to more mindful, balanced meals. Diners now gravitate towards cuisines that offer both bold flavour profiles and health-forward ingredients. This has made Southeast Asian cuisine increasingly popular, thanks to its use of fresh herbs, lean proteins, minimal oil, and naturally gluten-free elements like rice noodles and broths. The modern palate is adventurous, seeking authenticity with a contemporary twist,” explains Chef Shekhar Kiroula, Executive Sous Chef , Le Meridien, New Delhi.
While the essence of monsoon cravings remains the same - warm, spicy, and soothing - there’s been a noticeable shift toward more mindful indulgences, points out Chef Rakesh Sethi. “Guests today look for cleaner ingredients, regional twists, and sometimes even vegan or gluten-free options. For example, instead of deep-fried fritters, we now also offer air-fried jackfruit bites or millet tikkis with mint chutney. The focus has evolved from just comfort to comfort with consciousness,” he adds.
"Air-fried versions of traditional snacks, fusion dishes like miso khichdi or ramen with Indian spices, and a rising preference for seasonal, gut-friendly preparations like kombucha, kimchi, and homemade pickles have found their way into monsoon menus," says Shivneet Pohoja, Executive Chef, ITC Maurya.
Need a comforting monsoon recipe?
For a quick and comforting monsoon recipe, a Thai-style stir-fry makes for a brilliant choice
Simply heat sesame oil in a wok, add chopped garlic, red chili, and Thai basil, and toss in your preferred protein or vegetables
Season with light soy sauce and a splash of tamarind or lime juice for that signature tang
Serve it hot over jasmine rice or rice noodles. It’s hearty, vibrant, and ready in under 15 minutes - a perfect balance of speed, flavour, and soul.
- Chef Shekhar Kiroula
Add seasonal immunity-boosting ingredients like ginger, turmeric & garlic in your recipes
Seasonal immunity-boosting ingredients like ginger, turmeric, garlic, and citrus are essential during monsoon. They pair beautifully with broths. “We incorporate fresh Asian greens, mushrooms, and spices to create comforting bowls like ramen, making it a must-try indulgence for this season,” shares Chef Ravi Kant.
Monsoon calls for ingredients that are warming yet easy on the digestive system. “Ginger and turmeric, with their anti-inflammatory properties, are ideal for daily use, whether in teas, dals, or soups. Garlic, cumin, and black pepper not only add flavor but also aid digestion and help the body cope with increased humidity. Tulsi is a wonderful, soothing herb especially when brewed into tea. Millets or moong dal provide comfort in the form of warm, easy-to-digest meals like porridges,” advises Shivneet Pohoja, Executive Chef.
"Seasonal fruits like jamun, papaya, and lychee are excellent, and herbs like ajwain and jeera can be added to warm teas or infused water to aid digestion," shares Chef Rakesh Sethi.
Avni Tripathi , CMO, Aahana Resort, says, "Monsoon at Aahana is a celebration of harvest. It’s the season of mangoes from nearby farms, water apples picked fresh from our trees, and garden herbs like mint and chillies that thrive in the rain. We grow a variety of vegetables during this time - bitter gourd, beetroot, okra, amaranth, and tomatoes. Our kitchen leans into these flavours to craft deeply comforting dishes. Think bhindi do pyaza made with just-harvested okra, beetroot burgers with mint chutney, or a warm bowl of kaddu sabzi served with amaranth rotis. These seasonal touches add a quiet richness to every meal, reminding guests that nature sets the menu. Our kitchen shifts with the season, focusing on ingredients that naturally support digestion and immunity. Staples like Jakhiya (cleome seeds), Madua (finger millet), Bhatt ki dal (black soybean), Buransh (rhododendron), Pahadi Lahsun (mountain garlic), and Jhangora (barnyard millet) are thoughtfully used across dishes."
‘The monsoon season invites a kind of slow, sensory indulgence that’s both nostalgic and comforting’
Monsoon calls for indulgences that are warm, comforting, and full of flavor, says Chef Ravi Kant , Executive Chef from The LaLiT, New Delhi. “We celebrate the season with our ‘Hi-Chai’ experience - a nostalgic yet luxe tea-time spread featuring crispy pakoras, soulful sandwiches, and aromatic teas - the perfect monsoon pairing. For something unique and indulgent, our signature ramen bowls at OKO are a must-try, offering a wholesome, umami-packed experience that feels like a warm hug on a rainy day,” shares the chef.
“It’s a time when people often find joy in the culinary rituals - savoring hot chai with pakoras by a rainy window, roasting corn over an open flame, or devouring pungent and tart chaats,” adds Shivneet Pohoja , Executive Chef, ITC Maurya. “Warm, spiced broths like rasam or light soups are not just meals but a way to feel grounded and cozy during the damp, overcast days,” shares Shivneet.
At hotels, experiences are also curated to celebrate the season with culinary delights. “From piping hot masala chai with assorted pakoras to seasonal treats like bhutta, spicy chaats, and even indulgent regional dishes like Maharashtrian misal pav or Bengali khichuri with begun bhaja, guests often enjoy these with a view of the rain-soaked gardens or from our cozy lounge overlooking the city,” points out Chef Rakesh Sethi, Corporate Executive Chef, South Asia, Radisson Hotel Group.
'There’s been a marked evolution in preferences - from indulgent, fried comfort food to more mindful, balanced meals'
Chefs share that they have seen a shift towards health-conscious comfort foods during monsoon. “Today’s diners are more discerning and informed than ever before. There’s been a marked evolution in preferences - from indulgent, fried comfort food to more mindful, balanced meals. Diners now gravitate towards cuisines that offer both bold flavour profiles and health-forward ingredients. This has made Southeast Asian cuisine increasingly popular, thanks to its use of fresh herbs, lean proteins, minimal oil, and naturally gluten-free elements like rice noodles and broths. The modern palate is adventurous, seeking authenticity with a contemporary twist,” explains Chef Shekhar Kiroula, Executive Sous Chef , Le Meridien, New Delhi.
While the essence of monsoon cravings remains the same - warm, spicy, and soothing - there’s been a noticeable shift toward more mindful indulgences, points out Chef Rakesh Sethi. “Guests today look for cleaner ingredients, regional twists, and sometimes even vegan or gluten-free options. For example, instead of deep-fried fritters, we now also offer air-fried jackfruit bites or millet tikkis with mint chutney. The focus has evolved from just comfort to comfort with consciousness,” he adds.
"Air-fried versions of traditional snacks, fusion dishes like miso khichdi or ramen with Indian spices, and a rising preference for seasonal, gut-friendly preparations like kombucha, kimchi, and homemade pickles have found their way into monsoon menus," says Shivneet Pohoja, Executive Chef, ITC Maurya.
Need a comforting monsoon recipe?
For a quick and comforting monsoon recipe, a Thai-style stir-fry makes for a brilliant choice
Simply heat sesame oil in a wok, add chopped garlic, red chili, and Thai basil, and toss in your preferred protein or vegetables
Season with light soy sauce and a splash of tamarind or lime juice for that signature tang
Serve it hot over jasmine rice or rice noodles. It’s hearty, vibrant, and ready in under 15 minutes - a perfect balance of speed, flavour, and soul.
- Chef Shekhar Kiroula
Add seasonal immunity-boosting ingredients like ginger, turmeric & garlic in your recipes
Seasonal immunity-boosting ingredients like ginger, turmeric, garlic, and citrus are essential during monsoon. They pair beautifully with broths. “We incorporate fresh Asian greens, mushrooms, and spices to create comforting bowls like ramen, making it a must-try indulgence for this season,” shares Chef Ravi Kant.
Monsoon calls for ingredients that are warming yet easy on the digestive system. “Ginger and turmeric, with their anti-inflammatory properties, are ideal for daily use, whether in teas, dals, or soups. Garlic, cumin, and black pepper not only add flavor but also aid digestion and help the body cope with increased humidity. Tulsi is a wonderful, soothing herb especially when brewed into tea. Millets or moong dal provide comfort in the form of warm, easy-to-digest meals like porridges,” advises Shivneet Pohoja, Executive Chef.
"Seasonal fruits like jamun, papaya, and lychee are excellent, and herbs like ajwain and jeera can be added to warm teas or infused water to aid digestion," shares Chef Rakesh Sethi.
Avni Tripathi , CMO, Aahana Resort, says, "Monsoon at Aahana is a celebration of harvest. It’s the season of mangoes from nearby farms, water apples picked fresh from our trees, and garden herbs like mint and chillies that thrive in the rain. We grow a variety of vegetables during this time - bitter gourd, beetroot, okra, amaranth, and tomatoes. Our kitchen leans into these flavours to craft deeply comforting dishes. Think bhindi do pyaza made with just-harvested okra, beetroot burgers with mint chutney, or a warm bowl of kaddu sabzi served with amaranth rotis. These seasonal touches add a quiet richness to every meal, reminding guests that nature sets the menu. Our kitchen shifts with the season, focusing on ingredients that naturally support digestion and immunity. Staples like Jakhiya (cleome seeds), Madua (finger millet), Bhatt ki dal (black soybean), Buransh (rhododendron), Pahadi Lahsun (mountain garlic), and Jhangora (barnyard millet) are thoughtfully used across dishes."
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