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Bengali cuisine is one of the most popular types of cuisine in Eastern India. The fertile lands and the Bay of Bengal have become the source of fresh vegetables, grains, and various fish. Traditional Bengali cuisine is known for its warmth and for utilising ingredients to the maximum. Similarly, every cuisine goes through certain changes during the different seasons, and the change in Bengali cuisine during the monsoon season is something that one should experience.
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The monsoon season, a time of abundance and renewal, shapes Bengali culinary traditions in profound ways. It brings with it an array of seasonal ingredients that inspire dishes meant to comfort and invigorate. During these rains, when the air is thick with the promise of growth and the earth is replenished, Bengali kitchens come alive with the aromas of dishes that soothe the souls.
Khichuri
This comforting meal combines rice and lentils, typically moong dal, cooked together with various spices like turmeric, cumin, and garam masala, offering a warm, aromatic flavour. The common vegetables that go into the dish are potatoes, peas, and cauliflower. Often served with fried vegetables, pickles, and papad, khichuri is a monsoon staple that embodies the season's cosy, nurturing essence.
Bhapa Ilish
Bhapa Ilish, or steamed Hilsa, is one of the most popular dishes in Bengali monsoon diaries. Here, the fish is marinated in a mustard coconut paste, topped with raw mustard oil and wrapped in a banana leaf before steaming it. The contrast between the monsoon special Hilsa fish with its sweet aroma, strong pungent flavour of mustard and nutty and sweet coconut makes the dish a complete delicacy that every Bengali loves.
Mach Bhaja
Mach Bhaja, a beloved Bengali monsoon delicacy, features crispy, golden-fried fish. Typically prepared with fresh fish, which is marinated in turmeric, red chilli powder, and salt before being shallow-fried in mustard oil. The result is a dish with a crunchy exterior and moist, flavorful interior, carrying a hint of smoky, spicy aroma, ideal for the monsoon season.
Labra
Labra is a mish-mash of various seasonal vegetables, usually served alongside Kichuri. This dish features vegetables like pumpkin, eggplant, radish, potatoes, squash, cauliflower, carrot, and basically all the fresh easily available vegetables. Made in the tempering of pach phoron, a blend of five spices, along with ginger and green chillies and topped with garam masala give this dish the ultimate warmth.
Begun Bhaja
Begun Bhaja features thick slices of eggplant marinated in turmeric, salt, and red chilli powder, then shallow-fried until golden and crisp. The earthy, slightly smoky flavour of eggplant pairs perfectly with the monsoon’s chill, offering a comforting warmth. Traditionally served with steamed rice and lentils, its crispy exterior and soft, melt-in-your-mouth interior create a delightful contrast.
Chop
Chop is again one of the popular pride of Bengali cuisine. This dish has both vegetarian and non-vegetarian variations to cater to all kinds of people’s choices. The vegetarian version is made from mashed potatoes and seasonal vegetables, and the non-vegetarian version features chicken, mutton, or fish. Chop also has its other name, cutlet; the former is oval in shape, and the latter is flat in shape. In Bengal, monsoons with some chop and a warm cup of tea in the evening.
Peyaji
Peyaji, a beloved Bengali monsoon dish, is a flavorful onion fritter. Made from thinly sliced onions mixed with gram flour, green chillies, cumin seeds, and a pinch of turmeric, this snack is deep-fried until golden brown. Perfect for rainy days, Peyaji is traditionally enjoyed with a cup of hot tea, offering warmth and comfort, making it an ideal treat during the monsoon season.
