A Hot Plate Of Nostalgia

From regional recipes to family traditions, four chefs talk to Ainee Nizami Ahmedi about the humble monsoon staple

- Ainee Nizami Ahmedi

It’s easy to picture what a rainy Sunday evening in most Indian households looks like—the TV is probably playing old classics from a YouTube playlist, while the family is gathered around the window, sipping on the warm cups of tea, accompanied by evening snacks. An uncle is reminiscing about the kind of monsoons they had back in the day and the kids are angling for the perfect Instagram story. The star of the evening is the plate of pakoras (fritters), served with chutney or fried green chillies peppered with salt. It’s the perfect monsoon routine.

Each region boasts a different name and variety for the pakoras (think potato, onion, spinach and so much more), but the end goal is the same—to enjoy the rains while you treat your palate. Stepping into the season of chai and pakoras, we catch up with chefs from different parts of the country as they familiarise us with their favourite version of the dish. Straight from childhood kitchens, here are the four varieties that will have your mouth watering.

CHEF & MENTOR SABYASACHI GORAI, FABRICA BY SABY