These Indian chefs say you can not only innovate with the classics but also indulge in some new dishes. Photos Courtesy: Special Arrangement
Thai Lollipops with Mango Chili Coulis
While the classics are always favourites, chef Divyanshi Patel, who is the culinary director at The Astor Goa says you can innovate with Asian specials by making Thai Lollipops with Mango Chilli Coulis. She says, "Monsoon is the season when cravings run high, but I believe indulgence can still be light and nourishing. These Thai Lollipops bring together crunchy vegetables, paneer, and nuts for wholesome satisfaction, while the mango chili coulis adds a playful sweet-spicy kick. It’s comfort food that feels festive, yet guilt-free. Exactly what a rainy day snack should be.”
Being a healthy twist on monsoon snacks, Patel says these bite-sized veggie lollipops are packed with ginger, lemongrass, and fresh herbs, then paired with a sweet-spicy mango chili coulis that elevates every bite.
Take 1/4 cup roughly chopped cilantro, 2-inch roughly chopped ginger, 2 roughly chopped green chilies, 3-inch roughly chopped lemongrass, 2 tsp oil, 1/4 cup finely chopped cabbage, 1/4 cup grated carrots, 1/4 cup finely chopped mixed bell peppers, 1 tsp dried basil, 1 tsp red chili flakes, ½ tsp black pepper, 1 tsp chaat masala, 1 tsp mango powder (amchur), 1/2 tsp garam masala, 2 tsp lemon juice, 2 boiled & crumbled medium potatoes, 1/2 cup grated paneer, 2 tbsp shredded fresh coconut, 1 tbsp crushed peanuts, 1 tbsp crushed cashews, salt to taste, and oil for frying
For the Mango Chili Coulis, use 1/2 cup grated raw mango pulp, 1/2 tsp red chili flakes, 1/2 tsp chaat masala, pinch garam masala, 1 finely chopped Thai red chili, salt to taste and sugar, if needed to balance.
Start by blending cilantro, ginger, green chilies, and lemongrass into a coarse paste. Heat 2 tsp oil, sauté the paste for 2 minutes until fragrant. Add cabbage, carrots, bell peppers, and cook lightly, keeping crunch intact. Mix in spices, lemon juice, potatoes, paneer, coconut, and nuts. Combine well. Shape into small lollipops, insert skewers, and shallow fry until golden. For the coulis, blend mango pulp with chili flakes, chaat masala, garam masala, salt, and Thai chili. Adjust sweetness with sugar if needed. Serve hot lollipops with a drizzle or dip of mango chili coulis.
Desi Bagel Sandwich
Chef Harsh Shodhan, who is the founder of The Gourmet Kitchen and Studio, wants you to take the bagel and make it desi. He says it is a nice toasted bagel layered with coriander creamcheese Amritsari Chole grilled onion and cheese.
You can use 2 tbsp garlic butter, 1/2 cup sliced onion, 1 tbsp green chutney, 1 tpsp cream cheese, 1 cup Amritsari Chole, 1 cheese slice and 1/4 cup micro greens.
Prepare the dish by toasting the bagel, slice the bagel into two halves, spread a thin layer of garlic butter on both halves, toast on a pan or grill until golden and slightly crisp, add sliced onions and sauté until golden brown and slightly caramelized. On the bottom half of the toasted bagel, spread a layer of cream cheese, add a thin layer of green chutney on top for a tangy kick, put a generous amount of warm Amritsari Chole over the cream cheese and chutney, place the sautéed onions on top of the chole, place a slice of cheese over the filling and add a handful of fresh microgreens for crunch and freshness, and finally cover with the top half of the toasted bagel.
Haute chocolate
Giving a twist to the classic Hot Chocolate, chef Zeba Kohli, who is the owner of Fantasie Fine Chocolates, says you can make Haute Chocolate.
Simply use 50 gm of 80 per cent dark chocolate, 50 gm of dairy or non-dairy milk, add chilli or brandy, and whipped cream with melted chocolate.
Whip the dark chocolate and milk together with a dash of chilly or brandy. Serve warm with a dollop of whipped cream or just more melted chocolate or marshmallows for your pleasure
Sweet Potato Chaat with Yogurt & Pomegranate
At DoubleTree by Hilton Goa, Panaji, executive chef Ritesh Raje, says you can make the most of the monsoon by making a sweet potato chaat with yogurt and pomegranate, especially for those who crave Indian flavours.
Use 2 boiled sweet potatoes (cubed), 1/2 cup whisked yogurt, pomegranate seeds, roasted cumin powder, chaat masala and mint leaves. Now, pan roast boiled sweet potato cubes until golden; plate with yogurt, sprinkle chaat masala & cumin powder and top with pomegranate & mint leaves.
Corn Ribs with Chilli Lemon Butter, Smoked Paprika and Salted Feta
Chef Anil Gawas at Sixteen33 in Bandra says you can make Corn Ribs with Chilli Lemon Butter, Smoked Paprika and Salted Feta. The corn ribs are quartered corn cobs fried until crispy and slightly curled. They're coated in a smoky, spiced paprika butter—a blend of melted butter, smoked paprika, and citrusy lemon. Served with a side of creamy garlic aioli for dipping.
Use 2 corn on the cob (boiled, husked, ends trimmed), butter (melted) 2 tbsp, Smoked paprika 1 tsp, Salt (adjust to taste), Lemon juice (plus extra wedges for serving) 1 tbsp, and Garlic aioli (for dipping) 2 tbsp
Then Cut each cob into quarters lengthwise (this is what helps them curl when cooked). A sharp chef’s knife or cleaver works best—rock it through carefully. You’ll end up with 6 rib shaped pieces. In a bowl, combine the melted butter, smoked paprika, lemon juice, and salt. Brush this over the ribs. Cook the ribs in a deep fat fryer at 180 degrees Celsius (350 degrees Fahrenheit) for 4-5 minutes until curled and crispy at the edges. Place ribs cut side down. Once done, brush with a little extra butter if desired. Serve hot with garlic aioli on the side for dipping, and extra lemon wedges to squeeze over.
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