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Monsoon foods 101

DNMUM417722 | 7/8/2018 | Author : Yogesh Pawar | WC :828

With monsoon upon us, it’s time to go for a food overhaul in the kitchen that aids a healthy digestion. Contrary to the pan India consensus of ‘go for gourds,’ Yogesh Pawar offers alternatives


As cooking aficionado Piyush Rai leaves for work, his mother reminds him to buy sonth (dried ginger) powder since the rains will have arrived. “Typically most Gujarati families stock on sonth, piprimul (piper longum), and jesthimadh (licorice) for the monsoon. All these powders are mixed up and made into small pills. One pill is enough to take care of the pith (bilious condition) which happens regularly in the rainy season,” he says.
He also points out how the use of onions have increased this season. “Since this is also the best season to eat kanda bhajiya,” he laughs, “Traditionally, we increase the use of garlic, lemon, honey, ginger, black salt, and pepper in the monsoon. While leafy vegetables are avoided, karela [
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