Flavors of the Monsoon: 8 Indian Dishes You Can't-Miss

1. Arbi (Colocasia) Leaves

Arbi leaves, also known as colocasia or taro leaves, are a monsoon delicacy in many parts of India. They are often used to make patra, a savory snack in Gujarat, and alu wadi, a popular dish in Maharashtra, where the leaves are coated in spiced gram flour and steamed or fried to perfection.

2. Rugda Mushroom

Rugda mushrooms, also known as puffball mushrooms, are a monsoon treasure from Jharkhand. These wild mushrooms have a unique texture and earthy flavor, making them a sought-after ingredient for curries and stir-fries during the rainy season.

3. Bamboo Shoot

Bamboo shoots are a seasonal favorite in the North-East and coastal regions of India. Their crisp texture and subtle flavor add a delightful crunch to traditional dishes like bamboo shoot pickle and fish curries, particularly enjoyed during the monsoon months.

4. Phodshi Bhaji

Phodshi bhaji, a green leafy vegetable also known as wild purslane, is cherished in Maharashtra during the monsoon. Its slightly tangy and crisp leaves are often cooked with garlic, green chilies, and coconut, making it a nutritious and tasty seasonal stir-fry.

5. Gavti Almi Mushrooms

Gavti almi mushrooms, indigenous to the Western Ghats, are a monsoon specialty in Maharashtra. These wild mushrooms are celebrated for their rich, woody flavor and are typically prepared in simple curries or stir-fries to highlight their natural taste.

6. Singhara (Water Chestnut)

Singhara, or water chestnut, is a popular monsoon fruit in northern India. Known for its crunchy texture and sweet, nutty flavor, singhara is often eaten raw, boiled, or used in flours to make various snacks and sweets during the rainy season.

7. Dhingri (Himalayan Oyster Mushroom)

Dhingri, or Himalayan oyster mushrooms, thrive in the cool, moist conditions of the monsoon in northern India. These mushrooms are prized for their delicate flavor and meaty texture, commonly used in curries, soups, and stir-fries.

8. Lingdu/Dhekia Shaaak (Fiddlehead Fern)

Lingdu, also known as dhekia shaaak or fiddlehead fern, is a monsoon delight in the North-East and Himalayan regions. The young, coiled fronds have a fresh, slightly bitter taste and are typically stir-fried or cooked with spices to make a seasonal delicacy.