What to eat on a rainy day in West Bengal

When we think of the exotic country of India, the image that comes to mind is miles of golden shores lit with bright sunshine and fringed with swaying palms. But that’s only half the story;for some months of the year, the mighty monsoon rains sweep the sub-continent, providing a welcome relief from the intense heat preceding this season. 

In West Bengal, the people experience a variety of contrasting climates throughout the year. Those to the south of the state will spend much of the year in tropical savannah conditions, whilst up in the north the humidity can rise to stifling levels with a heat that can climb to 45 degrees Celsius during the summer months. In this variable state, the rainy season comes in addition to a distinctive spring, summer, autumn and winter. The rains begin in July and hammer the state through to the end of September. But it isn’t all rainy day blues at this time of year – this season is essential for the crops of West Bengal to thrive, helping the state to produce the wide array of ingredients that Bengali cuisine has come to rely upon.

As well as providing excellent conditions for crops such as rice and jute to blossom, the mountainous regions towards the north of the state are renowned for their tea plantations and pulse harvests. However, as well as affecting the crops, the rains also affect the way the Bengali people eat. Rainy day favourites become staple daily meals in the home as the population seek to comfort themselves with wholesome monsoon foods.

Without a doubt, the number one monsoon dish in West Bengal is khichuri, an easy one-pot recipe based on the rice and lentils that grow so prevalently in the state. Every Bengali knows the comforting properties of a warm bowl of khichuri and its versatile nature means it can be paired with a wide range of enticing sides. Fried vegetables such as eggplant, pumpkin and potatoes are often mixed into khichuri, whilst crispy pappadums and a selection of mouth-watering pickles and chutneys give the dish a little extra bite. The famous hilsa fish of West Bengal is often served with khichuri for a more substantial meal whilst cauliflower and green peas can add a little extra flavour.

However, the reason khichuri is such a hit in West Bengal is that as well as being seasoned and spiced up with a variety of other ingredients, it can also be served plain, making it an excellent dish for young children as well as a great option for those feeling ill or under the weather. It is even thought to be soothing to an upset stomach.

Although khichuri is usually made with an aromatic type of rice known as gobindobhog, it can also be prepared using basmati – why not try it the next time cold weather strikes? Alternatively, allow the experts to prepare you a meal of authenticIndian food and visit one of London’s best Indian fine dining restaurants for a little rainy day comfort.