By Afiur
April 23, 2026
A unique dish made with colocasia leaves and chickpea flour, steamed and cooked in a tangy gravy, perfect for hot, dry climates.
A rustic dish made with gram flour and simple spices, reflecting how central India leans towards light, easy to digest meals during peak summer.
A vibrant mango curry that balances sweet, sour, and spicy flavours, showcasing how ripe mangoes are used creatively in Goan summer cuisine.
A refreshing curry using raw mango, coconut, and fish, often cooked with minimal oil. It highlights how mangoes dominate Indian summer cooking.
This sour brinjal curry is a summer favourite among Kashmiri Pandits. Its tangy profile makes it ideal for warmer months, when heavier dishes are avoided.
A light, flavourful fish and herb soup made with elephant apple and fiddlehead ferns. Assamese summer meals focus on boiled, less oily dishes to stay light in the heat.
A tangy, no heavy cooking stew made with tamarind, peanuts, and jaggery. It’s quick to prepare and known for its cooling effect and easy digestion, perfect for hot afternoons.
A sweet dosa made with ripe jackfruit, rice, and jaggery. It’s a seasonal favourite in coastal Karnataka, often enjoyed as breakfast or a snack.