Chef Harish Rao – Hosa, Goa
Goa is in its monsoon thick. And amidst the fragrance of Petrichor, chef Harish Rao’s kitchen is awake with black pepper rasam. “During the monsoon, I like some spicy and soothing,” chefs originally from Chennai.
He likes to connect this rasam with mutton fry or curry. During this season he avoids seafood at home and is instead of dry fish (Curvadu, Curvadu Mixed with Eggplant Masala is one of their favorite cuisine, and one that he often cooks during the rain. Dry fish or shrimp can also be made in support curry or Thokku To add zing to food. Sometimes, even a simple omelet with rasam can reach the spot, they say.
Chef Harish Rao with his favorite rasam rice, chicken fry and omelette | photo Credit:
A staunch non -vegetarian, Sub -pukkandan (Dry meat) Chef is for Harish’s other to go. They say, “Mutton is salty and sly and then we make it in a curry. For sweets,” a warm badge pudding to finish the meal, “they say.
Where do you like to eat during monsoon?
He goes to the local to treat himself Poi Shops in Goa for pois with chicken and beef filler. He said, “I actually falls into a zakuti gravy with meat. But what he remembers in Goa is local soup shops in Chennai that every time he turned into dark brown in the sky, he used to happen often. He says,” They do a mushroom soup and they put on top of the cornflex, Muruku or boundi. I am craving it. ”
Chef Nikhil Nagpal, Chef Kulinier, Evartana, ITC Grand Chola, Chennai
During the rain, chef Nikhil Nagpal loves Pazam Pori, A dish introduced him by his Malayali wife. But initially, I was only allowed to do it if I could pronounce the tongue of a name correctly, ”he grins.
During this season I like something hot and crisp and Pazam Pori They say that a crisp fits the bill with external and warm, soft, gooi.
Chef Nikhil Nagpal is involved in fresh hot Pazam Pori
photo Credit:
“The days when I am at home, my little pet critic (my 10 -year -old daughter) wants something hot, cheese, and, in my own words,” fancy “. The one who makes the resotto says, comes with a lot of cheese and bacon. The second recipe that he likes to whipped quickly, he again splashes eggs, again with bacon and sausage.
“The monsoon for me is for comfortable conversation and to share food comfortably I either grew up or adapted during living in a city,” they say.
Where do you like to eat during monsoon?
Most of the monsoon of Chef Nikhil’s childhood were spent in the foothills of Moussi. Now, whenever he gets a chance, he is the head of Dehradun, where his parents live, and see the monsoon favorite of his childhood again. All of them, still run the hills for Maggi and Momos. “In Dehradun, I have a famous chaat by a clock tower. The rain also brings out the Bitu Tikku Cart in Doon, and it is also a journey for the bun tikki, even if the water is ankle and deep and you stand in a long spinning. While, there, there, takes a break and a break in Gaurmand. Chutota (There is someone who loves spices, tangs and sweet), ”he says.
Chef Atul Lahkar, Celebrity Chef and Author, Guwahati
When the sky opens, Pithus Is chef Atul Lahra in his mind. “We like to eat Tekeli father It is boiled at the mouth of a kettle. It is made with rice powder of hand-pound, is filled with coconut and roasted black sesame, and served with jaggery, ”he explains.
Chef Atul Lahkar. photo Credit:
“The monsoon in Assam is from April to September. Due to high humidity and temperature, we prefer to eat light food and our cooking habits are different,” the chefs say that in Guwahati, she owns a restaurant such as Hurum and Heritage Khorika in Guwahati.
Their monsoon cooks are in the list PokorusBut different from another PakorusHe says. Made with black gram, it is cooked in a tangi curry with potato starch, lemon juice, and a fruit Wiring,
He says, “Rains crave us with a tangling flavor. Since June, we meet Tenga Fruit (elephant apple) about which we are crazy. We cook chicken, pork and lentils in it … we like sweet to salty dishes, say chefs. People like sticky rice, jaggery and curd. “We call it Bora Saul Joliness,
Where do you like to eat during monsoon?
Food being cooked in bamboo. photo Credit:
“During the monsoon, I like to go to the inner part of Assam and spend a good time with communities,” they say. He likes to understand cooking techniques and what they do with local ingredients. Each community has a variety of dishes. “This is the time when they prefer to cook bamboo shooting with vegetables, fish and pork. I enjoy rice cooked in bamboo hollow and with wild aromatic herbs, as well as fish in bamboo hollow.”
Chef Aoni Mukherjee, Entrepreneur, Kolkata
A copy writer-turn-shif, Chef Aurney Mukherjee was in advertisement till 2016. Emotion about food, he used to train Dinner Shift, Cafe Zo in Mumbai during post work. In Kolkata, he worked as a chef at Salt House, followed by a term with Chef Ritu Dalmia, and then decided to start something before leaving Sienna Store and Cafe and on his own. “I want to start a chef -led hospitality company that lies in the city,” he says. He is busy working on the new set of his restaurants, but in the meantime Auroni Hillka is enjoying Kolkata’s monsoon feast on fish.
Chef Aoni Mukherjee | photo Credit:
“This is the only time of the year when I eat Hilsa – it is fresh and not from the freezer. I look forward to going Market And looking for an elder, “Chef says. This season is still when the fish cried.” So I like to eat in this season. Dull brown Cry and are female fish with Oil dawn There are male fish with stomach fat, and anyone can choose what they like, ”he explains. Pabda And Tangra There is also cry around this time. ,Mach (Fish Ro) is a dear Bengali thing, ”he says.
Inspired by his grandmother’s dishes, Chef Auoni likes to make Mala brother And Brother At home He also enjoys simple Macher Jhol With Kalonji, Reseed Gord and Brinjal.
During this time, the other dish he likes to make is a cone. A family favorite, this is something he has learned from his father. “Small grains, starch rice is cooked in small stocks of ginger, garlic and onion. It is boiled and then you can take anything from leafy greens, or meat from the fridge, and can turn it off with soy sauce and chili oil.”
Where do you like to eat during monsoon?
“During my Mumbai days, it was Bombil Fry and Dal Khichdi from Jai Hind. In Kolkata I go to the Beloom Canteen for my Mochar Chop and Luchi Mangasho and go to Campri for rolls and fish fry. Monsoon makes me some deep fried,” they say. Then combines with a laugh, “I like to order from the destination to Biryani, and Salma the Chef. Her biryani is now all anger in Calcutta, and Handi Biryani – it’s light and I don’t have to pop a Gelusil.”
