Hot summers call for cool colourful food -vibrant salads, light and spicy chat, cold refreshing drinks and light summer dinners- eating as the season’s produce dictates. The seasons form a natural guideline for eating by giving us produce that is suitable for the weather; we are thinking gourds, pumpkin, mango, grapes, melons… and so on.
“Cooling of body according to science is the products with high water content, light to digest. Legumes, wheat, barley, etc. are summer foods and should be included in daily diet. Among fruits almost all citrus foods are cooling, lemon and honey combination has the power of instantly replenishing your body’s lost water and also work as energizers,” says Chef Sumanta Chakrabarti, Corporate chef àfraa. Kolkata.
Food available locally is fresh, healthy, and if grown in your own kitchen garden, chemical free. In addition to this, it is a good way to preserve the local culinary culture as the folks at Banjaar Tola, Taj Safari, are doing.
“The dishes on the menus are made of local produce and of local origin, something that most people are not aware about it so that also has been highlighted in the menu for e.g. baiga chicken, kaddu badi ki subzi, aloo raseela, MP style kadhi, chicken kadaknag etc. which are only found in this area,” says Chef Ashsish Ugal of Banjaar Tola.
You don’t need to go into the wilderness to make the most of the summer bounty. Using produce local to your area can throw up interesting possibilities and the following paragraphs aim to inspire you.
Beating the heat is not really a priority at the moment in a very wet London right now. But that’s no reason not to write about some fun food for summer. Above is an excerpt from my latest article in Prismma, an online magazine about design, travel and lifestyle, is on some interesting dishes from around India. For the rest of the article, click here.
* Recipe courtesy Chef Sumanta, Afraa