Follow these easy recipes to savour comforting bowls of food this monsoon season

When the first rains arrive our cravings shift in a very particular direction Suddenly the need to change the light salads and chilled plates of summer food What the body wants is depth warmth and the kind of satisfying weight that only a proper bowl can deliver Across the countrys most creative restaurants and home kitchens chefs are leaning into this instinct building bowls that are as nourishing as they are comfortingThe bowl it turns out is the perfect monsoon vehicle for the urban Indian It holds everything together grain broth protein and crunch in a way that feels complete rather than composed It invites layering improvisation and generosity And in the hands of the right chef it becomes something that genuinely lifts a grey afternoonFrom a Japanese ramen to a Mexicaninspired rajma bowl from Ethiopianspiced millets to a velvety pumpkin soup here are the recipes worth making when the clouds roll inCoconut Millet BowlThe Coconut Millet Bowl is a nourishing monsoon comfort bowl that brings together wholesome millets seasonal vegetables and the warming depth of Berbere spice ldquoFinished with creamy coconut milk it delivers a hearty balance of earthy smoky and gently spiced flavours mdash perfect for rainy days when youre craving something wholesome and full of warmth said Harsh Shodhan founder and chef The Gourmet Kitchen and StudioIngredientsCooked millet mix jowar bajra buckwheat 1 cupMushrooms sliced 100 gmBroccoli florets 50 gmCarrots diced 50 gmBerbere Spice Blend 1ndash2 tbspOil 1 tbspCoconut milk 50ndash75mlSalt to tasteFor the housemade Berbere Spice BlendSweet paprika 3 tbspWhole dried red chillies or red chilli flakes 4ndash6 or 1 tbspCumin seeds 2 tspCoriander seeds 1 tspCardamom seeds 1 tspTurmeric powder 1 tspSea salt 1 tspFenugreek seeds 1 tspBlack peppercorns 1 tspWhole cloves 4Whole allspice berries 5Ground ginger 12 tspGround cinnamon 14 tspMethodFor the Berbere Spice Blend1 In a dry skillet over medium heat toast all whole spices for 3 to 5 minutes until fragrant stirring continuously to prevent scorching2 Add the ground spices and toast for a further 1 to 2 minutes3 Allow to cool completely then grind to a fine powder using a spice grinder or mortar and pestle4 Store in an airtight container in a cool dry placeFor the bowl1 Heat oil in a sauteacute pan over medium heat2 Add the mushrooms broccoli and carrots and sauteacute until lightly roasted and tender3 Add the cooked millet mix and season generously with the Berbere Spice Blend4 Toss well to coat the grains and vegetables evenly in the spices5 Pour in the coconut milk and cook briefly until the mixture is lightly coated and semimoist6 Adjust seasoning and serve warmExotic Arabic BowlFor an indulgent yet summery meal this fresh and light bowl is bound to leave you satiated The Exotic Arabic Bowl is a wholesome blend of freshly made falafel creamy hummus labneh roasted vegetables and warm pita During the monsoon these comforting flavours and textures come together to create a hearty satisfying meal that feels both nourishing and indulgent shares Virender Singh Rai executive chef Tikitii GoaIngredientsFor falafelRaw chickpeas soaked overnight 1 cupFresh coriander 30 gmFresh mint leaves 20 gmGarlic 4 clovesOnion roughly chopped 1 smallGreen chillies 1 to 2Cumin powder 1 tspCoriander powder 1 tspSalt 10gOil for deep fryingFor labnehFullfat yogurt 1 kgSalt 10 gmFor assemblyHummus 60 gmPita bread 2 piecesLabneh 30 gmRoasted exotic vegetables broccoli cherry tomatoes zucchini baby corn mushroom 120 gmExtra virgin olive oil 20 gmIceberg lettuce 50 gmChilli flakes or periperi powder 12 tspMethodFor the Labneh prepare a day ahead1 Mix the yogurt and salt thoroughly2 Pour into a muslin cloth tie securely and hang over a bowl or place over a strainer in the refrigerator for 12 to 24 hours3 Once thick and spreadable transfer to a bowl whisk until smooth and drizzle with olive oil before servingFor the falafel1 Drain the soaked chickpeas completely ensuring no excess moisture remains2 In a food processor combine the chickpeas onion garlic green chillies coriander and mint Pulse until coarsely ground make sure the texture resembles breadcrumbs not a smooth paste3 Transfer to a bowl Add cumin powder coriander powder and salt and mix well by hand4 Cover and refrigerate for 20 to 30 minutes to allow the flavours to bind and prevent the falafel from breaking during frying5 With slightly wet hands shape the mixture into small balls or lightly flattened patties6 Heat oil in a deep pan over mediumhigh heat Fry the falafels until deep golden brown and crispy on the outside about 4 to 5 minutesTo assemble1 Spread hummus across the base of the bowl2 Arrange the hot falafels roasted vegetables labneh and iceberg lettuce in sections3 Tuck in the warm pita bread on the side4 Drizzle with olive oil and finish with chilli flakes or periperi powderNut Butter Squash SoupIf you are looking for a kind of soup that makes the sound of rain on a window feel like a gift rather than an inconvenience try this simple recipe Monsoon calls for dishes that feel warm comforting and nourishing Our Nut Butter Squash Soup brings together the natural sweetness of pumpkin the richness of almonds and a velvety texture that makes it the perfect bowl to enjoy on a rainy day says Surajit Sarkar chef at Millo NagpurIngredientsRed pumpkin peeled and diced 1 kgCarrot chopped 100 gmRed capsicum roughly chopped 250 gmOnion roughly chopped 250 gmGarlic 50 gmCelery 50 gmMilk 1 litreAmul cheese grated 100 gmMaida 100 gmAmul butter 100 gmAlmonds 50 gmSalt and pepper to tasteMethod1 Lightly roast the almonds in a dry pan until golden and fragrant Set aside to cool2 Heat 50 gm butter in a large pot Add garlic onion and celery and sauteacute until translucent3 Add the carrots and red capsicum and cook for 3 to 4 minutes Add the pumpkin and cook for a further 5 minutes4 Pour in enough water to cover the vegetables Season lightly with salt and simmer for 20 to 25 minutes until all the vegetables are completely tender5 Blend the roasted almonds with a little milk until smooth to form an almond paste Set aside6 In a separate pan melt the remaining 50 gm butter Add the maida and cook on low heat for to 3 minutes stirring continuously without browning7 Gradually whisk in the remaining milk to form a smooth lumpfree white sauce8 Blend the cooked vegetables until completely smooth Pass through a fine sieve for a silky finish9 Return the blended soup to the pot Stir in the white sauce and almond paste and simmer for 5 to 7 minutes10 Add the grated cheese and stir until fully melted Adjust consistency with milk or water if needed Season with salt and pepper11 Serve hot garnished with toasted almonds and a drizzle of melted butter or extra grated cheeseBurrito BowlA goto simple recipe with home staples a burrito bowl can be a boost of flavour when yoursquore stuck indoors ldquoOur Burrito Bowl brings together warm cilantro lime rice hearty rajma fresh toppings and crunchy tortilla chips to create a balanced bowl thats both satisfying and comforting on a rainy day says Sandeep Deshmukh chef at Bluebop Cafe and BarIngredientsCilantro Lime RiceCooked rice 150 gmCoriander chopped 5 gmLime juice 10 mlSalt to tasteMexican RajmaCooked rajma 80 gmOnion chopped 20 gmGarlic minced 5 gmCumin powder 12 tspPaprika 12 tspSalt to tasteToppingsGrilled bell peppers 40 gmSweet corn salsa 30 gmPico de gallo 30 gmShredded lettuce 30 gmGuacamole 40 gmSour cream 20 gmCrunchTortilla chips lightly crushed 25 to 30 gmGarnishPickled jalapenosFresh corianderLime wedgeMethod1 Mix the cooked rice with chopped coriander lime juice and salt Set aside2 In a pan sauteacute onion and garlic until soft Add the cooked rajma cumin powder paprika and salt Cook for 3ndash4 minutes until well combined and fragrant3 Spread the cilantro lime rice as the base of the bowl4 Arrange the rajma grilled bell peppers sweet corn salsa pico de gallo and shredded lettuce in separate sections around the bowl5 Spoon the guacamole and sour cream on top6 Finish with crushed tortilla chips for crunch7 Garnish with pickled jalapentildeos fresh coriander and a lime wedge Drizzle with smoky chipotle mayo or chipotle yogurt dressing Serve with extra tortilla chips on the sideKimchi RamenLast but not the very least is a spicy bowl of ramen elevated by Vadim Shin brand chef at Yazu Mumbai For nights when you want to experiment in the kitchen this lipsmacking ramen fits the bills Our ramen bowls are designed to be wholesome comforting and easy on the palate making them a perfect choice during the rainy season The combination of warm broth vegetables and protein creates a complete onebowl meal that is both satisfying and comforting mdash an ideal monsoon indulgence says ShinIngredientsBoiled ramen noodles 90 gmStock 300 mlKimchi 50 gmChicken powder 2 gmBok choy 30 gmSnow peas 15 gmAsparagus 15 gmButton mushrooms 15 gmShiitake mushrooms 15 gmChicken veg prawns 65 gmPickled ginger 5 piecesNori sheets 2 gmWhite sesame powder 2 gmGarlic chopped 2 gmRed chilli chopped 1 gmOnion chopped 2 gmCoriander chopped 2 gmSpring onion chopped 2 gmCelery stick 4 gmSesame oil 12 tspRice wine 1 tspBoiled egg 1Method1 Heat sesame oil in a large pot Add garlic onion and ginger and sauteacute for 1 to 2 minutes until fragrant2 Pour in the stock and bring to a gentle simmer Add kimchi and chicken powder and stir to combine3 Simmer for 15 to 20 minutes to develop flavour Add a splash of rice wine and strain if desired Keep hot4 Season the protein lightly with salt Pansear chicken or prawns until cooked through for tofu panfry until golden Set aside5 Blanch the bok choy asparagus and snow peas in boiling water for 1 to 2 minutes Refresh in cold water to retain colour6 Sauteacute the button and shiitake mushrooms until tender7 Cook the ramen noodles according to packet instructions 3 to 4 minutes Drain and divide between two bowls8 Arrange the vegetables mushrooms and protein over the noodles9 Pour the hot broth into each bowl10 Garnish with nori strips pickled ginger sesame powder spring onion coriander celery and a halved boiled egg Serve immediately