May in India is a delicious collision of summer produce, regional festivals, and kitchen creativity to cool and also to prep for the rainy days ahead. From mango madness to coastal curries and clever cooling tricks to pickles and more, here’s a bite-by-bite guide to everything flavourful this month.

Mango Mania

May is mango season, and the king of fruits rules the menu, from aam panna and mango lassi to tangy salads and decadent desserts. Don’t miss the mango festivals across cities, where chefs push the limits of this seasonal favourite.

Melon Refresh

Watermelons and muskmelons are your hydrating best friends this month. Think juicy fruit bowls, spiced coolers, and even inventive popsicles like watermelon jaljeera, perfect for staying fresh and energised.

Lauki Light

Often underrated, lauki or bottle gourd stars in light curries, soups, and even lauki ki kheer. With high water content and a neutral flavour, it's the ideal veggie for easy-on-the-stomach summer meals.

Jackfruit & Litchi Love 

Tender jackfruit makes for hearty yet light curries and stir-fries. Meanwhile, sweet, juicy litchis shine in chilled desserts and tropical drinks, bringing bright, fragrant notes to your summer table.

Festive Feasting

May kicks off with Nagaland’s Moatsu Festival, marked by smoked meats, rice beer, and rustic harvest dishes. Coastal regions host seafood festivals filled with light coconut curries and grilled fish. Buddha Purnima brings comforting sweets like kheer and puran poli to the table.

Chaas Comeback

Classic chaas gets bold updates—think mint chaas, pudina-spiked variations, and roasted cumin blends. Packed with probiotics and cooling properties, these are the summer drinks you’ll sip all season.

Frozen Treats, Indian-Style

Frozen lassi popsicles, kulfi made with kesar badam, and spicy-sweet fruit ice candies are trending. These playful coolers blend nostalgia with indulgence in every bite.

Light Seafood Curries

Low on heaviness, high on taste—curries like mango-tamarind fish and coconut prawn masala are showing up on more summer menus. Flavour-packed and easy to digest, they’re ideal warm-weather mains.

Southern Summer Staples

South Indian comfort foods like curd rice, neer mor (spiced buttermilk), and puli aval (tamarind poha) are trending for a reason—they’re naturally cooling, quick to make, and deeply satisfying.

Pickle Season Prep

May is prime time for homemade pickles—raw mango, lemon, or chilli-based—preserved in spice and oil to last through the monsoon. A flavour bomb to brighten any rainy-day meal.

Snack Stock-Ups

Households prep dry snacks like chivda, sev, and roasted pulses to munch on during rainy evenings. Low moisture = long shelf life = monsoon-ready.

Sun-Dried & Fermented Goodies

From sun-dried bitter gourd, red chillies to fermented batters for idlis and dosas, kitchens are in full prep mode. These monsoon saviours are all about tradition meeting utility.

What’s cooking in your kitchen, this May?