: 8 Must-Try Monsoon Food Delicacies From Across India #IndiaNEWS #Food The best part about monsoons is not just the rain, or the cool and cosy climate. It’s also the kind of food we get to relish

8 Must-Try Monsoon Food Delicacies From Across India #IndiaNEWS #Food
The best part about monsoons is not just the rain, or the cool and cosy climate. It’s also the kind of food we get to relish while enjoying lovely views.
There are many monsoon delicacies to choose from, but a few stand out unlike any other — not just for their health and nutrient quality, but also for their delectable taste.
Here are a few to keep you company this monsoon season:
1. Arbi (Colocasia) Leaves
Arbi Leaves
Among the best root vegetables, Arbi or Taro leaves of Colocasia, grow in abundance during the monsoons and are consumed across different parts of the country.
Though their corms are most commonly used for cooking, the leaf stalks can also be used to make delicious curries, stir fries, and snacks.
These leaves are good for health, as they are rich in fiber, resistant starch, and protein. It helps in improving cardiovascular health and also promotes eye health.
In states like Gujarat and Karnataka, they have a similar process of making a snack named patra or pathrode, wherein the colocasia leaves are stuffed with rice flour and several other ingredients like spices, tamarind, and jaggery (raw sugar). The leaves are also used to make pakode and are known as patode in Uttar Pradesh.
In Orissa, people use these leaves to wrap and cook rice for the aroma, and in Assam, they are used as salads. Their leaf stacks are also used for cooking in states like West Bengal and Kerala.
2. Rugda Mushroom, Jharkhand
Rugda Mushrooms
Rugda mushrooms, also known as putu, are commonly seen in Jharkhand especially during the monsoons. These mushrooms look like bulbs with a rubber-like exterior, and are either black or off-white in colour from inside.
They are not commercially cultivated as they grow naturally in the humid forests of Jharkhand, especially near the Sal trees, during the early monsoon season.
Rugda mushrooms are also a perfect alternative to meat and a great vegan option with high nutritional value. These are also used to make curries for their meat-like flavour, similar to chicken liver, and with a crunch from its shell-like exterior.
3. Bamboo Shoot, Northeast India
Bamboo Shoots
Bamboo plays a significant role in the culture of Northeast India. Out of 125 species of bamboo reported from India, more than 60 are found here.
Since time immemorial, different parts of the plant have been used in construction, household purposes, and even in medicines and as food. The edible bamboo shoots that grow in abundance during the monsoon are used extensively to make delicious dishes in different forms. They are mostly consumed in the form of pickles, condiments, soups, side dishes, stir fries, salads, and so on.
Among the variety of species, those with a sweet taste are eaten fresh, whereas the bitter ones are fermented or dried.