Chefs pick: Healthy monsoon specials to relish at hotels

As monsoon begins to drench Delhi, chefs at various hotels in the national capital recommend a curated menu for those looking to indulge in seasonal delights.

Mister Chai, at Shangri-La Eros New Delhi, is offering tea-time treats.

The journey begins with a trio of innovative samosas: Butter Chicken, Mutton Keema and Edamame, and Punjabi Aloo Matar, each a crispy testament to India’s diverse flavours. From Delhi’s Chandni Chowk come delights like Petit Raj Kachori, a delicate fusion of semolina puff, lentil dumplings, and tamarind-mint chutney, alongside the crispy Kale Patta Chaat.

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Mumbai’s street food scene is celebrated through Bohri Keema Pav, Braised Lamb Minced Curry, Anda Bhurji Pav, and Masala Scrambled Eggs. The expedition continues with globally-inspired creations such as Frachos — french fries topped with refried beans, melted cheese, guacamole, and sour cream—and a hearty BBQ chicken cheese sandwich.

Complementing these savoury treats are Sprout Bhel and Kanda Bhajiya, perfectly paired with Laxman Rao’s special Masala Chai. As patrons savour these eclectic offerings, from traditional namkeens to innovative chaats, they can experience a blend of India’s culinary heritage and contemporary techniques, all under one roof.

Chef Gagandeep Sawhney, Executive Chef, Shangri-La Eros New Delhi said, “We believe the monsoon is nature’s way of seasoning life. Our menu at Mister Chai is crafted to match this magical spice — a perfect blend of nostalgia and innovation. From our kitchen to your plate, we are serving up the essence of rainy-day indulgence, one crispy, steaming, comforting bite at a time.”

Shivneet Pohoja, Executive Chef at ITC Maurya, New Delhi, said that they have curated a list of dishes from all the states and cities that the travelling monsoon touches during its movement from the coast to city.

“Handpicked dishes from Gujarat, south Rajasthan, Madhya Pradesh, Uttar Pradesh and finally Delhi are featured on the menu. We are featuring some specials which are eaten during the monsoon using ingredients available currently. As culinary masters, we focus on the diversity of the cuisine across the states during the rains,” Pohoja said.

“We offer Keri Ni Dal from Gujarat, Indori Garadu Chaat from MP, Jamun Gosht Ka Salan and Heeng Wali Kamrak Chaat from UP as monsoon special,” he said.

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Sarabjit Singh, Executive Chef at Hotel Radisson Blu in Connaught Place, said, “One can have healthy chaats like Sprout Chaat, Aloo Kabli Chaat, Tikki Chaat, crunchy and nutritious fruit chaat, protein filled and savoury Rajma and Kairi Chaat and Ulta Vada Pav. We are also introducing this soon at our restaurant at the hotel.

“Our signature monsoon recipe — the Gurr Wali Masala Chai, Malpua Kheer with hot savouries like Mini Samosa and Pakore bring together the spice, sweet and warmth of traditional Indian snacks. This delightful combination is perfect while watching and enjoying the rain outside,” said Chef Ravi Kant, Executive Chef, The Lalit New Delhi.

“We believe in creating culinary experiences that not only satisfy the palate but also evoke the joy and nostalgia of cherished monsoon memories,” he concluded.