Finger Licking Cool: The Indian Summer Menu

Indian cuisine is one of the most widespread and popular cuisines on Earth. It offers a wide variety, be it from East to West or North to South. Being climatically tropical, the majority of the country experiences high temperatures throughout the year. However, during the summer season, the temperatures skyrocket. Thus, such a climate pattern has led the Indian subcontinent to evolve its food practices accordingly. 



Ayurveda, the ancient Indian system of healing and medicine classifies food into two categories, Ushna and Sheeta. Ushna food is said to have hot qualities while Sheeta foods are believed to have a cooling effect. Ayurveda advises the consumption of Sheeta food in the summer because of its inherent cooling properties. Though Ayurveda is considered pseudo-scientific, we see many practical examples of it being accurate. 

In popular culture, Indian cuisine is stereotyped as spicy and filled with masalas (Hindi word for spice). In fact, spicy food is an integral part of every tropical cuisine. When consumed, the chemical compounds present in chilli peppers stimulate the body to release sweat which regulates the body temperature. These chillies were brought over by the Portuguese from the New World in the 15th century. Since then, Indians have absorbed these spicy fruits into their diets seamlessly. Indian spices such as elaichi, jeera, and saunf aid in digestion which in turn reduces the stress on one’s digestive system.


The ubiquitous Indian spice box
Source: Pexels

Additionally, the mint chutney is a staple component of this cuisine This mouth-watering dip works as a charm when paired with kebabs, samosa, pakoras or sandwiches. Mint has incredible cooling properties because of the presence of menthol. This is enhanced when mint leaves are blended with garlic, yoghurt, and chillies to form this delectable chutney.


The popular dip called Mint Chutney
Source: Feasting at Home

Speaking of staples and dips, one cannot go wrong with a bowl of raita. This mixture of yoghurt inclusive of diced vegetables such as cucumber and tomatoes, a dash of spices, and finely chopped chillies, garnished with fresh coriander leaves is found in every Indian household. This refreshing dip is mostly served alongside biryani, pulao and parathas but it could also be consumed as a stand-alone dish in the form of a salad albeit some modifications be made in the recipe. 

Ayurveda recommends the inclusion of madhura (sweet) foods in the diet during the summer season. Kheer is arguably the most widely consumed sweet dish in the subcontinent. Rice, sevaiyaan or semolina is boiled with milk to give rise to this delicious dessert. The saffron water and cardamom powder added on top bestows upon it a rejuvenating essence that is essential to obtain relief in the summer heat. 

One cannot forget the national fruit of India, mango, and the fellow seasonal gems like watermelon and muskmelon. Apart from eating them conventionally, people also incorporate these fruits into their diet to create novel dishes such as watermelon ice cream, mango sandwiches and mango salads! Watermelon rinds and raw mangos are extensively used in making curries. Raw mango is an important part of a roadside chat vendor’s pantry! 

Another great addition to the summer dessert platter is Kulfi. It is believed to have its origins in the Delhi courts, where Ice was brought in from the Himalayas to make this decadent dessert. Unlike ice cream, kulfi is made by heating milk with sugar, while continuously stirring it. This caramelizes the sugar molecules and slightly browns the milk solids. It is flavoured using spices like cardamom and saffron. Traditional Kulfi flavours are rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio. They also pair fantastically with Falooda, a cold dessert. The Falooda was brought to India from Persia by the Turks who ruled Delhi in the 16th century.


The great Indian summer dessert, Kulfi
Source: The Times of India

The Indian summer canon encapsulates the laws of Ayurveda and integrates Portuguese and Persian gifts to deliver an irresistible experience. The use of chillies to stimulate the body to perspire finds a solid ground in science. Using various spices relieves some stress from digestive problems and provides great comfort in summer. The 500-year-old Kulfi and Falooda still can beat any processed ice cream when it comes to beating the Indian summer. Thus, the Indian Summer menu, an assimilation of varied cultures and influences, has remained consistent over its thousands of years of history! 

By Siddhant Desai

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