Recipes to cocktail your monsoon evenings

In India, every season comes with gastronomic celebrations. Adding to the diversity of Indian food culture are the unique and varied flavours of summer, monsoon, winter and spring. Indian monsoon is a sort of celebration of the tryst between crispy, spicy snacks and romantic rainy evenings. is sharing the recipes of some mouth-watering delicacies from the menus of India’s leading hotel and food brands, to let you celebrate monsoon evenings as a cocktail party in your home and get the best of Indian monsoon food culture.

Chicken Cafreal – Grand Hyatt, Goa

monsoon food menu, goan food menu, monsoon recipes, Indain monsoon food culture  Goa is one of the best monsoon destinations in India, and Goan food is a most delicious monsoon bite. Adding to the richness and diversity of Indian food culture is the Goan cuisine, a fusion of influences from Arab, Portuguese, France, Brazil, Africa, China, Konkan, Malaysia, Anglo India and Britain. Chulha, a local Indian “Home Style” at Grand Hyatt, offers the best Goan food menu during monsoons. Dining at this restaurant of Grand Hyatt Goa is an unforgettable gastronomic experience blended with warm hospitality in monsoon. Chulha shares the recipe of Chicken Cafreal, a non-veg item from its monsoon menu:


Black peppercorns: 20 gm

Cumin seeds: 20 gm

Coriander seeds: 20 gm

Fennel seeds: 10 gm

Cinnamon pieces: 10 gm

Boneless chicken: 1 kg

Cleaned green chilies: 20 gm

Cleaned coriander leaves: 30 gm

Cleaned mint leaves: 20 gm

Peeled & chopped ginger: 20 gm

Peeled & chopped garlic: 40 gm

Lime juice: 20 gm

Tamarind pulp: 90 gm

Goan vinegar: 50 gm

Vegetable oil: 50 gm

Water: 75 gm

Salt: 10 gm


Take black peppercorns, cumin seeds, coriander seeds, cinnamon seeds and fennel seeds

Roast the mix in a cast iron pan over low heat for 2 minutes, and then keep it to one side

Make a smooth paste of green chilies, mint leaves, ginger, garlic, coriander leaves and the roasted spices

Mix lime juice with the paste

Add tamarind, vinegar, vegetable oil and water to the masala paste

Check seasoning and marinate the chicken

Heat a frying pan, add some vegetable oil

Pan seared the chicken and skin side down over a low heat

Cook the chicken on both sides for 3 to 4 minutes

Leave the chicken to rest for one minute before serving


Make a salad of onion, cucumber and lemon slices. Serve the dish with salad.

Mushroom Broth Soup – Cooper’s Grill & Bar, Gurgaon 

monsoon food menu, goan food menu, monsoon recipes, Indian monsoon food culture  It feels cold in some parts of India during monsoons, and soup is the best item to warm up in the evening. Indian monsoon food culture is enriched with exotic mushroom soups. If you ever happen to be in Gurgaon during the monsoon season, cocktail your evening with the relish of hot Mushroom Broth Soup at Cooper’s Grill & Bar. Located in 33 DLF Star Tower on NH 8, Cooper’s Grill & Bar shares the recipe of Mushroom Broth Soup:


Mushroom: 200 gm

Pepper: 5 gm

White wine: 30 ml

Garlic cloves: 3

Soy sauce: ½ cup

Water: 6 cups


Heat the vegetable oil over high heat.

Fry mushrooms and garlic in the oil till liquid is released from the mushroom

Add dried mushrooms, soy sauce, wine and salt to 6 cups of water. Bring the water to a boil

Cover the pot. Keep the heat moderate. Let it simmer until the liquid is reduced to 4 cups.

Strain the broth twice. Serve the soup hot in a bowl

monsoon food menu, goan food menu, monsoon recipes, Indain monsoon food culture  Tulsi Wala Fish Tikka – Mosaic Hotels, Noida  

Tulsi, the essence of India, is a chief ingredient in many herbal remedies. This herbal offering of nature is associated with Indian monsoon food culture too. Tulsi is used in some monsoon delicacies such as Tulsi Wala Fish Tikka from the menu served at Mosaic Hotels in Noida. The master chef Diwas Wadhera shares the recipe of Tulsi Wala Fish Tikka:         


Fish Sole: 30 gm

Ajwain: 3 gm

Besan: 20 gm

Kewra: 2 ml

Salt: 10 gm

Chopped garlic: 100 gm

Garam masala: 2 gm

Green chilly: 2 gm

Tulsi: 20 gm

Chopped ginger: 15 gm

Coriander: 20 gm

Cream: 15 ml

Olive oil: 5 ml

Lemon juice: 1 tsp 


Clean and wash fish sole (tikka)

Marinate it with salt, lemon juice and ginger garlic paste

Prepare second marination with tulsi, cream and hung curd

Keep it for 2 hours

Put the tikka in Skewers & cook it in Tandoor for 15 minutes

Baste it properly with olive oil, and then serve hot with Mint chutney


monsoon food menu, goan food menu, monsoon recipes, Indain monsoon food culture  Corn Chilli Garlic Spring Rolls – Del Monte, a leading food & beverage brand 

The ambience of monsoon weekends feels insipid without bites of spring rolls. Corn is a typical monsoon food in India. Stuffed with corn filling, spring rolls make monsoon evenings taste-bud friendly snacky affairs. Del Monte, a leading food & beverage brand, is famous for its fruit drinks, packaged fruits, Italian food range, ketchup & sauces. The brand shares the recipe of Corn Chilli Garlic Spring Rolls:        


Del Monte whole corn kernels, drained – 260 gm

Oriental chilli garlic spice blend – 10 gm

Chopped spring onions – Handful

Refined flour (maida): 150 gm

Corn flour: 150 gm

Eggs: 2

Salt: ¼ tsp

Water: 150 ml

Some refined oil


Mix spice blend and onion slices with drained corn kernels

Mix 2 beaten eggs, water and salt with corn flour and refined flour

Beat the mix till it becomes soft and smooth

Heat a non-stick frying pan on moderate heat

Wipe the pan with oiled kitchen paper

Pour a ladleful of batter and spread it

Cook the batter till it is dried and pancake is formed

Take it out of the pan and keep it on a floured board

Repeat the process to make all pancakes

Take a pancake and place 2 tbsp of spiced corns on it

Fold the pancake from two sides

Roll the pancake tightly and stick the ends with some batter

Fry spring rolls deep in moderate hot oil. Fry them golden and crispy

Cut each spring roll into 2 or 3 pieces and serve with sauce  


monsoon food menu, goan food menu, monsoon recipes, Indain monsoon food culture  Chicken Consommé with Mushroom Ravioli – Silverspoon Gourmet, Mumbai   

Mushroom is the mainstay of monsoon food culture in India. The northeast region of the country is famous for its mouth-watering mushroom soups. Having borrowed this culinary influence, the other parts of India offer monsoon soups with both flavors – mushroom and chicken. Find the best of such gastronomic fusion in monsoon soups at Silverspoon Gourmet in Mumbai. It specializes in catering services and gourmet gifting. Silverspoon Gourmet shares the recipe of Chicken Consommé with Mushroom Ravioli:   

Ingredients for soup 

Chicken bones: 250 gm

Oil: 20 ml

Chopped garlic: 10 gm

Onion slices: 10 gm

Celery: 10 gm

Egg: 1

Water: 1 liter

Rosemary: 5 gm   

Ingredients for Ravioli 

Pasta sheet: 1 piece

Mushrooms: 30 gm

Onion slices:  5 gm

Chopped garlic:  5 gm

Olive oil: 10 ml

Some salt

Some pepper   


Add egg white to the mix of onion slices, chopped garlic and celery

Add some water to the mixture and bring it to boil. Keep stirring

Keep the heat moderate. Let it simmer for 45 minutes. Then take it off the flame

Remove the scum as much as possible

Strain it using a sieve. Add rosemary to the soup

Mix salt and pepper with mushrooms, garlic and onion slices

Sauté the mixture in olive oil

Stuff the pasta sheets with mixture

Blanch the ravioli   


Mumbai Chaat – McCain Foods India 

monsoon food menu, goan food menu, monsoon recipes, Indain monsoon food culture  Street food such as chaat and bhajis with masala chai is the irresistible flavor of Indian monsoon. Many people tend to avoid street food for the sake of hygiene during monsoons. McCain has brought easy-to-prepare and quick-to-bite monsoon special delicacies for them. McCain snacks like Aloo Tikki, Tandoori Veg Nuggets, Idli-Sambar and Chilly Garlic Potato Bites are crispy as well as crunchy. McCain shares the recipe of Mumbai Chaat – Chilly Garlic Potato Bites:          


McCain chilly garlic potato bites: 14 pieces

Onion slices: 2 tbsp

Tomato slices: 1 tbsp

Chopped coriander: 2 tsp

Black salt: 1 pinch

Chaat masala: 1 pinch

Red chilly powder: 1 pinch

Tamarind chutney: 1 tsp

Mint chutney: 1 tsp

Lemon juice: 1 tsp

Some chopped green chilly


Deep fry McCain chilly garlic potato bites until golden

Mix all ingredients in a bowl, except lemon juice

Add fried potato bites into the spicy mixture

Sprinkle lemon juice all over the mixture

Toss the mixture and then serve it


Bread Pakoras – Eros Hotel, New Delhi 

monsoon food menu, goan food menu, monsoon recipes, Indain monsoon food culture  Bread pakora is one of the few dishes that connect Indians with monsoon. Though having a plateful of bread pakoras with cups of tea is a regular affair in urban and rural lives, the taste buds of Indians crave more for it in the rains. Delhiites in particular have a sweet tooth for bread pakoras. Eros Hotel in New Delhi shares the recipe of Bread Pakoras:       


White bread slices: 8

Boiled potato: 1

Chopped ginger: 1 tsp

Chopped green chilly: 1 tsp

Broken cashew nut: 2 tbsp

Chopped coriander” 1 tsp

Gram flour:  1 cup

Ajwain seeds: ½ tsp

Turmeric powder: 1 tsp

Some salt

Refined oil for deep frying


Make a mash of the boiled potato

Take a heavy bottom pan and heat some oil in it

Add chopped ginger and green chilly

Add broken cashewnut and fry them until golden

Add the potato mash, sprinkle salt, and then mix them well

Remove the pan from fire and mix in the chopped coriander

Make a batter of gram flour

Mix chilli powder, turmeric, salt and ajwain seeds with the batter

Take two bread slices and sandwich some potato mash between the slices

Trim the edge of bread slices and cut into four squares

Dip each into the batter and then deep fry

Serve pakoras hot with some mint chutney and tea     


Mexican Avocado Tacos: Bellagio Restaurants 

monsoon food menu, goan food menu, monsoon recipes, Indain monsoon food culture  Indian food culture is generous enough to incorporate culinary influences from across geographies. It is as much exotic as ethnic. If monsoon food with exotic flavor is your cup of tea, give a try to Mexican Avocado Tacos. Bellagio Restaurants shares the recipe of Mexican Avocado Tacos:      


Peeled & mashed avocados: 3

Onion slices: ½ cup

Garlic salt: ½ teaspoon

Corn tortillas: 12

Chopped cilantro leaves: 11/2 bunch

Jalapeno pepper sauce   


Heat the oven to temperature of 325 degree F

Add onions, avocados, garlic and salt

Arrange corn tortillas in a single layer on a large baking sheet

Place in the preheated oven for 2 to 5 minutes

Spread tortillas with the avocado mixture

Garnish with cilantro and sprinkle with jalapeno pepper sauce   

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