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With the arrival of summer, the human body needs to prepare itself for the hotter weather and increased humidity that accompanies this season. Across India, local communities and cultures have developed time-honored culinary traditions that help the body gradually acclimate to summer's impending heat. By slowly transitioning the palate from heartier winter fare to lighter, more cooling summer dishes, these seasonal meals enable the body to incrementally adjust and avoid sudden shock from abrupt dietary changes.
Additionally, the preparation techniques emphasize raw foods and cold dishes that counteract summer's rising thermometer. While the specific combination of ingredients and flavours varies by region, these April specialities all share the aim of readying the body for summer by gently coaxing the digestive system into alignment with the coming climatic conditions.
Aloo Sahjan From Bihar
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The delicious and nourishing curry dish Chicken Chettinad originated in the Chettinad region of Tamil Nadu. It is made with chicken drumsticks, potatoes, mustard seeds, turmeric, garlic, and an aromatic blend of spices like coriander, cumin, fenugreek, cinnamon, cloves, chili powder, and freshly ground black pepper. The key to its intense flavour is first blooming the spices in hot oil to release their essential oils before adding the chicken. The chicken is cooked until fall-off-the-bone tender in a sauce thickened with ground nuts or coconut milk.
Tisi Ki Chutney From Bihar
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Tisi is a nutritious and flavourful Indian chutney made from flax seeds, also known as linseeds. To make tisi, start by dry roasting a cup of flax seeds in a pan until they release a nice aroma. Then grind the roasted seeds into a coarse powder using a spice grinder or mortar and pestle. Next, peel and mince a few cloves of garlic and a thumb-sized piece of ginger. Finely chop 2-3 green chilis. Heat oil in the pan and saute the garlic, ginger and green chilis for a minute. Add the ground flax seeds and continue cooking for 2-3 more minutes, stirring continuously to prevent sticking. Season with salt to taste. The flax seeds will absorb the flavours of the aromatics and thicken as they cook. Finally, remove from heat and allow to cool before serving.
Kanji From Delhi
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Kanji, a fermented probiotic drink, is a staple of Indian cuisine. Traditionally made with black carrots, which give the drink its dark purple hue, kanji is also commonly prepared using red carrots or beetroot. To make kanji, the vegetable is grated and mixed with salt, chili powder, and other spices like ginger, garlic, or cumin. This mixture is then tightly packed into a jar and left to ferment for 3-5 days, allowing natural probiotics to develop. The longer it ferments, the more tart and tangy kanji becomes. Once ready, the kanji liquid is drained off and traditionally served as a cooling drink alongside a meal or as a digestive aid.
Pakhalo From Orissa
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Panta bhat is the traditional dish of Odisha that is made with cooked rice. To prepare panta bhat, rice is cooked the day before and then allowed to ferment overnight in water. This process of fermentation helps to develop a lovely sour taste in the rice. The next day, the fermented rice is beaten lightly and then seasoned with a pinch of salt. Panta bhat is enjoyed with fried fish, papad, and curries.
Eggplant With Fried Neem From Bengal
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Baingan ka bharta, or eggplant curry, is a popular dish in India that is thought to boost health in numerous ways. The star ingredient is eggplant, or brinjal as it's known locally, which is roasted over an open flame until the skin is charred and the flesh is soft and smoky. The eggplant is then mashed with neem leaves, known for their antibacterial properties, and turmeric, a bright yellow spice revered for its anti-inflammatory effects. To finish, mustard oil is stirred in, valued for the heart-healthy fats it provides.
Khatte Baigan From Kashmir
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The tangy treat from Kashmir known as khatte baingan is said to boost digestive health and provide a burst of flavour. To make khatte baingan, first rinse and dice the brinjal. In a pan, heat oil and fry the brinjal pieces until tender. Add the spices and tamarind paste, cooking for a few more minutes. The finished dish is a medley of tantalizing tastes and textures that excites the palate while also delivering digestive benefits.
Green Mango Fish Curry From Kerala 
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Pachchadi is a refreshing South Indian dish that is made during summer to beat the heat. To make pachchadi, the raw mango is peeled, chopped into cubes, and cooked with turmeric and salt. The coconut is grated and ground with the red chilli powder, ginger, and spices to form a smooth paste. The fish is fried until crisp and then mixed with the cooked mango cubes. Finally, the coconut paste is added along with chopped curry leaves.
Dhaas Karela From Sindh
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Stuffed bitter gourd, known as karela in Hindi, is considered a healthy dish that promotes digestive health. To make this Indian delicacy, one must first scoop out the pulp of the bitter gourd and set it aside. For the filling, onions are sautéed with aromatic spices like fennel powder, coriander powder, amchur powder, turmeric, salt, and garam masala. The sautéed onion mixture is then combined with the bitter gourd pulp and stuffed back into the hollowed bitter gourd shells. The stuffed bitter gourds are then cooked until tender. The bitterness of the gourd is balanced by the warm spices and the creaminess of the onion-based stuffing.
Pachchi Pulusu From Andhra Pradesh
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This classic Andhra dish is known as Pacchadi, a mouthwatering blend of peanuts, sesame seeds, tamarind, jaggery, and spices that come together to offer a delightful medley of flavours. Pacchadi is made by first dry roasting peanuts and sesame seeds separately to intensify their nutty essence. The tamarind pulp is boiled with jaggery to make a sweet and sour sauce. Onions are sautéed with curry leaves and seasoned with mustard, cumin, and chili powders. Finally, the roasted peanuts and sesame seeds are mixed into the spiced onion and tamarind-jaggery sauce to create the Pacchadi.
Besan Ka Lapta From Madhya Pradesh
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Besan ka lapta is a tasty dish originating from the central Indian state of Madhya Pradesh. As the name suggests, gram flour (besan) forms the base of this dish. To make Besan Ka Lapta, besan is mixed with spices like turmeric, red chili powder, cumin, fennel seeds, salt and pepper to form a spicy batter. This batter is then pan fried in oil with chopped green chilies to form crispy pancake-like snacks.
