Food Trail: Best Summer Delicacies Across Indian States

As the sun blazes high and the air shimmers with heat, our cravings take a delicious detour from rich, heavy meals to cool and comforting plates that feel like a sign of relief in food form. Summer in India is not just a season; it is a flavourful celebration that winds its way through every kitchen, street stall, and family recipe. It is the tang of raw mango dancing on your tongue, the cooling whispers of buttermilk after a sun-soaked day, the satisfying slurp of cold rice in a clay bowl, and the subtle spice of pickle that tingle the senses. Each state, with its unique climate and culture, brings something irresistible to the summer table. From the chill Chaas (buttermilk) of Gujarat to the fried fish curries of the coast, every dish tells a story of beating the heat not with ACs but with the magic of the right spice, the right grain, and a whole lot of love. 

Grab your forks and get ready with us to savour the culinary trail across India, where every bite is a burst of summer and every meal is a memory waiting to be made. 

Best Summer Food Options Across Indian States:

In this blog, we will take you on a food journey through the summer food trails segregated down state-wise, making this summer a bit tolerable:

West Bengal: 

In West Bengal, summer is synonymous with Mangos. Aamer Tok, a tangy mango chutney and Shukto, a bitter sweet medley of vegetables, are staples that help to combat the heat. You can also enjoy Aam Paana, a legendary summer drink or a true talisman made from green mangoes to ward off the summer heat. Enjoy Panta Bhaat, which is made from leftover rice and Tauk fish (with mango), to survive this season.

Orissa:

Orissa’s Pokhal Bhaat fermented rice soaked in water is a cooling dish enjoyed with fried or mashed vegetables. Dahibara Aloodum, a combination of yogurt soaked vadas topped with spicy potato curry is a popular street food that offers a balance of flavours and textures. You can also treat your taste buds in this sunny season with Macha Patra Poda. It is a showstopper dish made with fish (river fish) and served with rice. It is a fresh and light dish that is easier to handle in summer. 

Bihar:

Bihar’s Aloo Sahjan, a curry made with drumsticks and potatoes, is both nutritious and light.  Tisi ki Chutney is made from fleckseeds, offers a nutty flavour, and is believed to boost immunity. You can’t miss the famous Matka Kulfi with Falooda and Chura Dahi to make this summer a refreshing treat. Lick your fingers after enjoying Chura Aam, Ammath, and Kadhi Bari, which help to make this season full of mouthwatering flavours. 

Maharashtra:

If anything’s going to be rescuing us from the heat in Maharashtra, it’s Cha Panha, Aamras, and Piyush. These are the refreshing drinks that keep an instant cool kick to your body temperature. Maharashtra’s Aamras Puri combines the sweetness of mango pulp with the savoury taste of fried Puri, creating a delightful contrast that perfectly complements it. There is no escaping the poha in Maharashtra; taste the Poha-Chivda for a light meal. You can also enjoy Sol Kadhi and Aambyachi Daal with maddeningly simple recipes in this sunny season. 

Delhi:

In Delhi, Kanji, a fermented drink made from black carrots, is a traditional probiotic beverage to consume in the summer months for digestion and to cool the body. Don’t miss the Delhi refreshments like Mango Lassi, Kulfi, Thandai, and Shikanji. You can also treat your taste buds with Dahi Bhalla, Rabri Falooda, and a variety of chaats this summer on your Delhi Tour.

Gujarat:

Gujarat’s Khaman Dhokla, a steamed savoury cake made with fermented gram flour (besan), is light fluffy and often enjoyed with green mint chutney, making it a refreshing snack during hot days. You can also get relief from the scouring sun with a glass of Aam Ras and enjoy Raw Mango Kachumber. During your Gujarat Tour, don’t forget to give your body a perfect treat for hot days with Shrikhand, a refreshing and cooling dessert flavoured with mangoes. 

Rajasthan:

Summer heat and Rajasthan are the best friends. But everything has a tasty solution, and so does this state. When you are on your Rajasthan Tour in the arid climate, don’t miss Ker-Sangri-Kumatia, a spicy dish made with desert beans and berries, which is a staple. It is often paired well with Aam ki Launji ((preserved raw mango pickle) and Chaach, salty buttermilk spiced with cumin and coriander to beat the heat. Keep sipping the popular summer drinks of the state, like Gulab Sharbat, Makhani Lassi, Nimbu Shikanji, and Bael Juice, for a refreshing kick. Those with a sweet tooth can enjoy cold Rabri, Ghevar and Malpua. 

Punjab: 

When you hear about Punjab, the first thing that comes to mind is the finger-licking food. Summer opens up a buffet of Punjabi dishes full of refreshments. Punjab’s iconic Lassi, a yogurt based drink that comes in sweet and salty variations, is your go-to cool companion. It is a cooling beverage that complements the state’s hearty cuisine. Other summer favourites include Sattu, Shikanjvi, Amritsari Machli, Punjabi Bhindi Fry, a flavorful, relatively light Paneer Tikka accompanied by a mint chutney and a refreshing glass of Lassi of flavours like mango, strawberry, or rose.

Tamil Nadu:

Curd Rice or Thayir Sadam is a simple yet comforting dish in Tamil Nadu. Made by mixing cooked rice with yogurt and tempered spices, it’s a staple during the scorching summer months. Puliyodarai (lemon rice) and Mango Dishes are your saviours during your summer trip to South India. You can beat the humid summer with refreshing drinks like Neer Mor (deliciously spiced buttermilk), Jigarthanda, and coconut water. 

Kerala:

If you are looking for summer refreshing food options during your Kerala trip, you can try Chakkakuru Mezhukkupuratti, a Jackfruit preserve that showcases the state’s love for this tropical fruit during the summer season. Combining this with Appams is an untold gluttony story.  You can even enjoy Jackfruit Halwa or Chakka Halwa, Parippu Vada for some serious cravings, Appam and Stew for a light meal in summer. Kerala Sambaram, a spiced buttermilk, is a refreshing drink that aids digestion.  

Karnataka:

When your fight is direct with the sun in Karnataka, some refreshing drinks and dishes like Basale tambli (Malabar spinach porridge), Majjige Huli (spiced yogurt), Kokum Juice, Mango Rasam, Ragi Ambali are your weapons. Sandige refers to sun-dried fritters made from rice or lentil batter, often spiced and dried during the summer for consumption throughout the year. ​ You can also taste the flavours of Kotte Kadubu, Various Dosa Varieties, Thumbuli, Maavinakayi Chitranna, and Dahi chutney in your Karnataka summer delights. 

Andhra Pradesh:

Summer in Andhra Pradesh can also trouble you, so include Pulihora (tamarind rice), Avakaya (mango pickle), Mudda Pappu, Chekkalu,  Idli, Hyderabadi Biryani, and Andhra Pepper Chicken in your summer flavour palette. Pootharekulu, a delicate sweet made from rice starch and sugar, is a specialty of Andhra Pradesh summer cuisine. Its light texture makes it a favoured treat during the warmer months. ​

Telangana:

Telangana cuisine offers light and refreshing dishes to combat the summer heat. You can enjoy Pachi Pulusu (raw rasam), a raw tamarind soup, a cooling dish from Telangana. It’s prepared without boiling, using tamarind extract, onions, and spices, making it perfect for hot days. ​Also, try the flavours and chilliness of buttermilk with ginger and green chillies, Sarva Pindi, a spicy pancake, and Kodi Gudla Pulusu (boiled eggs in tamarind sauce). 

Goa: 

Summers in Goa hit differently with a glass of chilled Feni and Kokum Sherbet in hand. In the beachy summer vibes, enjoy Sol Kadhi, Mango Sasav, Phansachi bhaji, Ash gourd curry,  Sannas (rice cakes), and more. The Goan summer cuisine adds new flavours to your Goa trip to aid digestion and cool the body. ​

Assam:

Summers in Assam are blissful, and you can soak in the sun and enjoy some refreshing meals with tangy flavours. Assam’s Masor Tenga is a light, sour fish curry made with tomatoes and lemon, offering a flavour that is both appetizing and suitable for the summer heat. ​Don’t skip Poita Bhat (fermented rice dish), Aloo Pitika, and Xaak Aru Bhaji, a dish full of herbs and vegetables. Make your Assam Tour more revivifying with a glass of Thekera Sharbat Aathiya Kola (banana water) and Xaj Pani/Koloh Pani (fermented rice beverage). 

Meghalaya:

Meghalaya’s summer and flavourful cuisine are a perfect duo. You can enjoy tangy and refreshing Apong, a fermented rice beer, Kyat, a traditional drink that is served as a sign of hospitality, and Red Wild Rice Tea. Savour the flavours of Jadoh and Doh-Khlieh, which feature pork and rice cooked with minimal spices, making it a lighter meal option during the summer months for those who have a sweet tooth and can’t leave the state without tasting Sakin Gata and Pukhlein that gives you a light and refreshing taste. 

Manipur: 

Sip a glass of cooling and refreshing drinks like Sattu Sharbat (Bengal gram powder drink), Jal Jeera, Lassi with cumin, mango powder, fennel, and other spices, and Thandai to combat the heat. Kangshoi is a simple vegetable stew from Manipur, flavoured with fermented fish and local herbs, providing a light and nutritious meal during the hot season. ​Some other popular flavoured summer dishes that make you drool are Ngari (fermented fish), Soibum (fermented bamboo shoots), Eromba (chutney of boiled vegetables and chillies), Chamthong, and Singju (a piquant salad).

Sikkim: 

When the summer air thins in Sikkim, the only thing that will refresh you is a bowl filled with Thukpa or Chhurpi soup. Phagshapa, a dish made with pork and radishes, is a traditional Sikkimese preparation that’s mildly spiced, making it suitable for consumption during warmer days. ​You can enjoy popular summer dishes like Bamboo Shoot Curry, Kinema Curry, Dhindo, Sel Roti and Sha Phaley for a balanced meal to beat the high-altitude heat. 

Nagaland:

When the heat sneaks into North East India especially the Nagaland’s valleys, refreshing flavours like Nagaland’s Bamboo Shoot Curry, often prepared with pork, is a tangy dish that utilizes fermented bamboo shoots. The state offers you a variety of light stomach summer dishes that you should try once in your lifetime, like Akibiye, Akini Chokibo (perilla seeds and snail dishes), Galho (a soup of rice and vegetables), Roselle juice and steamed veggies, offering a unique flavour profile ideal for summer.

Mizoram:

When the summer haze rolls into Mizoram, the answer to a summer staple is Bai, a light, comforting stew made with steamed vegetables, bamboo shoots, and fermented pork or shrimp. It is minimal in spice but rich in nutrition, making it perfect for the hot, humid months. Bai reflects the Mizo preference for clean, natural flavours and seasonal ingredients that soothe rather than overwhelm the palate. You can even try Sawhchiar (boiled vegetable salad), Zu (fermented rice beverage), Vawksa Rep (spicy pork curry) and Chhum Han (steamed or boiled vegetables) to beat the summer heat. 

Tripura:

When the sun rises hot over Tripura, it’s the delicious and light stomach cuisine that can be your saviour. You can’t say no to the traditional Mui Borok, and a popular summer element is Berma, a fermented fish ingredient used in light vegetable dishes. A plate of Burma-seasoned vegetables might not sound summery to outsiders, but locals swear by its cooling and gut-friendly properties. It is often accompanied by boiled rice and seasonal greens for a balanced summer meal. You can also give your taste buds the flavour of Gudok, Muya Awandru, and Bhangui. For an instant refreshment, sip a glass of Chuak.

Arunachal Pradesh

When summer paints Arunachal Pradesh in gold, the cooling flavours of Apong, a rice beer brewed in Arunachal Pradesh, are a popular summer drink and often consumed during festivals and meals. Pair it with a light bowl of Thukpa (a noodle soup with vegetables and meat), and you’ve got a soul-satisfying summer duo. Say yes to dishes like bamboo shoot curry, pika pila (a spicy pickle), Khamti Lahi, Momos, and Chura Sabzi to give a treat to your palette in summer. 

Himachal Pradesh:

While the hills don’t get as hot as the plains, summer is still a time for lighter fare in Himachal. Chha Gosht, a yogurt based lamb curry, is a summer favourite. The tanginess of yogurt helps in digestion, and the dish is less oily and rich than winter meals. Enjoy Dham (a multi-course meal), Siddu, Babru (wheat flour and black gram pancake), Khatta Kaddu, and Mittha to stay refreshed without missing the mountain vibe. Himachalis also sip Lugdi (a fermented barley or rice drink) and Chhang (a traditional fermented beverage) to stay hydrated. 

Uttarakhand:

When Uttarakhand’s sun starts to sting, it’s the state’s summer cuisine that keeps your body cool and your appetite light. Kafuli, a green curry made from spinach or fenugreek leaves, is a gift for summer wellness. It is light, nutritious, and pairs well with steamed rice. During your Uttarakhand trip, don’t miss Aloo Ke Gutke, Baadi (steamed pancake), Aloo Tamatar Ka Jhol, Kandalee Ka Saag, and Phaanu (soupy dish). Locals also sip on Buransh Juice, which is made from rhododendron flowers found in the hills. It has cooling properties and a mildly sweet-tart flavour, perfect for sunny afternoons.

Jammu and Kashmir:

In Jammu and Kashmir, where summer is brief but beautiful, locals turn to dishes like Nadru Yakhni, a yogurt-based lotus stem curry. Its cooling yogurt base and gentle spices make it a great seasonal dish. Don’t end your Kashmir Tour without tasting the flavours of Ambal (a sweet and sour pumpkin dish), Rajma, Aloo Dum, Kashmiri Pulao, Sheermal, Rogan Josh, etc.  Kahwa, a saffron-infused green tea, may be warm but works wonders in aiding digestion after heavier meals, even during summer. Chhaach (buttermilk) and Lassi are the must-haves for this season. 

Haryana:

When summer knocks at the door of Haryana, be ready with Chaach as your sunscreen, Phasle and Sattu Sharbat as your liquid AC, Rabri (gram flour), and Lapsi (wheat flour) as your glucose. Don’t miss Khichri, a wild cucumber native to Haryana and Rajasthan that is used to make a tangy Kachri Ki Sabzi, which locals savour in summer. Often paired with Tamatar and Mint Chutney, Besan Masala Roti. It is the ultimate local summer meal. This combination is light, hydrating, and full of electrolytes, ideal for farmers and outdoor workers in the scorching summer. You can’t come back from the state without tasting the Singri ki Sabji, Kadhi, Choliya, and Malpua.

Uttar Pradesh: 

When Uttar Pradesh turns up the heat, it’s time to chill down with some light delights like Lauk Bhatta (Bottle Gourd Rice), Sattu ka Sharbat, and Chhena; the trio of calm, cool, and delicious. The ‘City of Nawaabs’ is well known for its summer cuisine, which gives you a refreshing and hydrating feel. Try Kohad Bhatta (Pumpkin Rice), Bakheer (Jaggery Rice), Rabri, and Malpua (deep-fried pancakes soaked in syrup). Don’t leave the state without a glass of Thandai, Sattu ka Sharbat, and Jaljeera. You can also enjoy Bhel Puri, Pani Puri, and Sev Puri, which are light and tangy chaat options for summer. 

Madhya Pradesh:

In central India, the comfort food for summer is Sabudana Khicadi paired with a bowl of tangy Kadhi. This light and easy-to-digest combo is a staple across homes. No summer in Madhya Pradesh is complete without Aam Panna, a raw mango drink spiced with black salt and cumin that fights heat strokes like a soldier. We promise you will lick your fingers after tasting the Dal Bafla, Bhutte Ka Kees, and Taadi (palm toddy). 

Chattishgarh:

In tribal and rural regions of Chattishgargh, when the sultry summer sweeps, Bore Baasi is a go-to summer dish. It is simply leftover rice soaked in water overnight and eaten the next day with raw onion, salt, and curd. Though humble, it’s incredibly cooling and packed with probiotics, helping locals beat the heat naturally. You will also be greeted with Anarsa, a sweet treat made from rice flour, jaggery, and sesame seeds, and Sattu Ka Sharbat to quench your thirst in summer. 

Jharkhand: 

When the heat peaks in Jharkhand, locals turn to Chhilka Roti, Dhuska, and Malpua, a trio of tangy comforts to soothe the summer sting. Though Thekua, a sweet wheat flour snack, is not summer-exclusive, it is often enjoyed with Mahua, a fermented drink made from Mahua flowers. The drink, rich in natural sugars and micro-nutrients, is traditionally believed to help the body adapt to seasonal changes, making it a rare indigenous summer delicacy. You can also enjoy Pitha and Sattu Ka Sharbat in Jharkhand to beat the heat. 

Lakshadweep and Andaman & Nicobar Islands:

Island life calls for meals that are light and rich in hydration. The coastal kitchens here boast a variety of coconut-based fish and vegetable curries made with minimal oil and spices. Tropical fruit salads featuring papaya, pineapple, mango, and banana are summer staples. Served cold with a dash of lime and chilli powder, they’re both refreshing and filling. You can also enjoy Tuna Thoran (spiced tuna) and Nannari and Kulukki Sherbet (a refreshing beverage) to get a refreshing kick.

Wrap Up For India Food Trail!

From fermented rice in the East to the Sattu drinks in the West, India’s summer delicacies reflect its deep understanding of how food can cool, comfort, and energize. These recipes have evolved not only to please the palate but also to sustain the body through the most exhausting of climates. Each bite of each state’s food tells a story of climate, culture, and culinary creativity. This summer, ditch the artificial coolers and let India take time to test its food tradition and take the heat off your shoulders. After all, the best way to experience the country is not just through the best summer destinations in India but through its flavours. Book your India Tour with Memorable India, and our guides will help you enjoy the summer delights of each state. Get set, go with us on your next tour and let your taste buds thank you. Call us to enquire more!