1. Pachchi Pulusu (Andhra Pradesh)
2. Outenga Dhekia Haak (Assam)
3. Khatte Baingan (Kashmir)
4. Green Mango Fish Curry (Kerala)
5. Arikoanch ki Tarkari (Bihar)
Bihari cuisine is full of rustic, earthy flavours, and Arikoanch ki Tarkari is a lesser-known gem. Made from colocasia (Arikoanch) leaves and chickpea flour, this dish is first steamed and then cooked in a mustard-based gravy, giving it a bold and pungent taste. Colocasia leaves are packed with essential nutrients and help combat dehydration, making this dish ideal for the hot, dry summers of Bihar. It’s traditionally eaten with rice and is a delicious way to add greens to your summer diet.
Each of these dishes is a testament to the wisdom of traditional Indian cooking—using locally available, seasonal ingredients to create meals that nourish and refresh. Whether you’re looking for something tangy, soupy, or slightly spicy, these dishes offer a perfect way to embrace the summer season with delicious, cooling flavours. So, which one are you trying first?