Volume III · Part IV-B · Chapter 46
Varsha — Monsoon (mid-July to mid-September)
The Six Seasons in Depth
About 2 min read
The monsoon brings relief from heat but weakens digestion further: humidity, acidic rainwater and polluted water make the season the most dangerous for food-borne illness. Vata is aggravated by the cool, damp winds and the body's weakness; Pitta accumulates, to flare in autumn. Agni is at its weakest of the year. This is the Shravan season of the Kanwar Yatra in Haridwar — the town fills with pilgrims, and the kitchen's hygiene must be at its most careful.
| Aspect | State in Varsha | What it means for guests over 55 |
|---|---|---|
| Weather | 25–33 °C; heavy rain; very humid | Slips and falls on wet floors; damp clothes |
| Agni | Weakest | Fresh, warm, light, well-spiced food |
| Doshas | Vata aggravated; Pitta accumulating | Sour and salty in moderation; ginger, pepper, hing |
| Common complaints | Indigestion, loose motions, infections, joint pain, colds, fungal skin | Boiled water; cooked food only; dry skin and clothes |
Daily routine adjustments#
| Practice | Varsha guidance |
|---|---|
| Waking | 5:30 am |
| Abhyanga | Sesame oil; warm baths; dry the body and hair thoroughly |
| Exercise | Light; indoors on wet days |
| Clothing | Dry clothes always; change if damp; anti-slip footwear |
| Home | Dry floors, ventilation, mosquito nets, no stagnant water |
| Water | Boiled water only; ginger water or dry ginger–coriander water |
| Sleep | No day sleep; sleep in a dry room |
Kitchen guide#
| Group | Favour | Reduce |
|---|---|---|
| Grains | Old rice, wheat, barley, ragi | New grains |
| Pulses | Moong, masoor, horse gram (yusha) | Heavy pulses, sprouts (raw — never) |
| Vegetables | Gourds, pumpkin, okra, corn (cooked), arbi with ajwain, fresh turmeric and ginger | Raw salads, leafy greens unless cooked thoroughly |
| Fruit | Pear, plum, jamun, early guava — cooked or very fresh | Cut fruit from outside; watermelon |
| Dairy and fats | Ghee; thin spiced buttermilk at lunch | Curd at any time other than lunch; milk sweets held long |
| Spices | Ginger, dry ginger, pepper, cumin, hing, ajwain, turmeric | — |
| Drinks | Boiled water, tulsi–ginger kadha, ajwain water, sukku malli | Cold drinks, street juices |
| Signature dishes | Volume |
|---|---|
| Ven pongal; adraki moong dal; Haridwar khatta-meetha kaddu; pepper–jeera rasam; moong dal dhokla; dhaniya panjiri; monsoon clear soup | Volume I, July–September |
| Marunnu kanji; kulattha yusha; ajwain–saunf water; steamed corn chaat; tulsi–vegetable broth; arbi patra (steamed) | Volume II |