Kugaji, who is a culinary expert and chef consultant says kohlyache bonde (ripe red pumpkin fritters), a dish from the Vidarbha region, is a big hit. In Nagpur, it’s called kaddu ke gulgule. The sweetness comes from the jaggery and pumpkin; but you have to cook and soften it well.

East Indian home chef Sybil Rodrigues makes umber during the monsoon. The deep-fried treat is made of wheat, rice flour, jaggery and ripe pumpkin. Pics/Anurag Ahire

Mangalore resident Louvina Andrade says sanjeera, a crunchy and crispy sweet poori made with semolina, is best enjoyed hot. 

Shreyas Shetty, who runs the South Indian joint Krishna’s Cafe in Dadar, says that the Mangalore buns sell like hotcakes during this season. A staple in every Mangalorean home, the buns are a popular all-day snack. If paired with filter coffee, the buns make for a perfect tea-time treat. If had with chutney it can be enjoyed for breakfast; you can also have it for lunch, with a left-over curry from the previous day.

Filos are made of bananas, jaggery, flour, eggs, cardamom and often coconut, and are pan-fried.