There is something comforting about the monsoon that naturally draws us towards food. A plate of hot pakoras, leftover curry waiting for dinner, freshly cut fruit on the kitchen counter or a pot of cooked rice cooling by the window all seem perfectly ordinary on a rainy day. But beneath the season’s cool breeze lies a hidden problem. Monsoon brings exactly the conditions that bacteria, mould and yeast thrive in, warm temperatures, high humidity and abundant moisture. Unlike winter, when food often stays fresh for longer, the rainy season can shorten its shelf life dramatically. Foods that appear perfectly fine may already be harbouring harmful microbes long before they develop a sour smell or visible mould. That is why food safety experts often recommend treating leftovers and perishable ingredients with extra care during the monsoon months. Here are eight foods that should never be left outside for long once the rains arrive.
