Step onto the vibrant streets of India, and you'll be greeted by a cacophony of colors, sounds, and most importantly, aromas. Food is not just sustenance here; it's an integral thread woven into the rich tapestry of Indian culture, especially during the country's numerous festivals. Throughout the year, specific dishes and delicacies are prepared to celebrate traditions, appease deities, and bring communities together. Let's embark on a journey through some of India's most popular festivals, where every bite tells a story.
Ganesh Chaturthi and Modaks
Ganesh Chaturthi, celebrated with grandeur in Maharashtra, is dedicated to Lord Ganesha. The highlight of this festival is the preparation of modaks, sweet dumplings made with rice flour, jaggery, and coconut. Modaks are believed to be Lord Ganesha's favorite and are offered to him during the ten-day festival.
My friends who have grown up in Mumbai, Ganesh Chaturthi was a much-anticipated festival. Their joy of participating in community celebrations during childhood and the taste of freshly steamed modaks still remain etched in their memories.
Diwali: The Festival of Lights and a Symphony of Sweets
Diwali, the festival of lights, is the biggest and most widely celebrated festival in India. Across the country, homes are illuminated with diyas (clay lamps), firecrackers light up the night sky, and the air is thick with the sweet scent of mithai (sweets). From the melt-in-your-mouth kaju katli made with cashews to the rich and indulgent soan papdi, a flaky sweet made with gram flour and sugar, Diwali is a diabetic's nightmare and a sweet-lover's paradise. Interestingly, the sweets consumed during Diwali vary by region. In Gujarat, mohanthal, a fudge-like sweet made with besan flour and sugar, is a star, while in South India, jalebis, deep-fried pretzel-shaped dipped in sugar syrup, take center stage.
Onam: A Sadhya to Savor in Kerala
Onam, the harvest festival of Kerala, is a ten-day extravaganza that culminates in a spectacular feast called Sadhya. Imagine a banana leaf, your plate for the day, overflowing with an array of over twenty-five vegetarian dishes. There's the inarguably tangy sambar, a lentil stew, the comforting aviyal, a medley of vegetables cooked in coconut milk, and the melt-in-your-mouth ghee-roasted pappadam. Every bite is an explosion of flavors, textures, and tradition. Legend has it that King Mahabali, a revered emperor, returns to Kerala during Onam, and the Sadhya is a way to welcome him with the bounty of the harvest.
Though experiencing Onam in Kerala looks like a distant dream but Hyderabad has not disappointed me with a gastronomic delight during the festival. Some popular joints in the city serving Keralan food, takes the pain of meticulous preparation of Sadhya, the vibrant colors of the dishes, and the harmonious blend of flavors which makes it an extraordinary culinary experience.
Durga Puja: Bengali Sweets and Soul-Satisfying Kosha Mangsho
Durga Puja, the worship of the warrior goddess Durga, transforms Kolkata, the capital of West Bengal, into a dazzling spectacle. Amidst the pandals (temporary shrines) adorned with marigolds and the rhythmic chants of "Jai Durga!" (Victory to Durga!), food becomes an integral part of the celebration. Homes are filled with the aroma of Bengali sweets like sandesh, made with cottage cheese and sugar, and the melt-in-your-mouth langcha, deep-fried lentil dumplings dipped in sugar syrup. Durga Puja is also a time for indulging in kosha mangsho, a slow-cooked lamb dish bursting with warm spices, a true testament to Bengali culinary heritage.
As a child, I eagerly awaited the bhog distribution at our neighborhood pandal. The taste of the simple yet flavorful khichuri, with a dollop of labra, paired with crispy beguni and sweet payesh (rice pudding), remains an indelible part of my Durga Puja memories.
Holi: A Riot of Colors and Flavors
Holi, the festival of colors, is celebrated with much fervor and enthusiasm across India. It is a time when people come together to smear each other with colors and savor delicious food and drinks. The highlight of Holi cuisine is gujiya, a sweet dumpling made with khoya (thickened milk) and dry fruits. Another popular delicacy is thandai, a refreshing drink made with milk, nuts, and spices.
Navratri: A Time for Fasting and Feasting
Navratri, a nine-night festival dedicated to the goddess Durga, involves both fasting and feasting. Devotees observe fasts, refraining from grains and meat, and consume special foods made with ingredients like sabudana (tapioca pearls), kuttu (buckwheat flour), and singhara (water chestnut flour). Popular dishes include sabudana khichdi, kuttu puri, and makhana kheer.
Though I have never travelled to Gujarat, I joined a Navratri celebration in 2018 with a Gujrati friend in Hyderabad where the vibrant energy of the garba dance was contagious. After hours of dancing, indulging in fafda-jalebi and some khandvi from a local street vendor was the perfect way to end the night. The contrasting flavors and textures were a delightful treat.
Pongal: A Sweet Start to the Tamil Year
Pongal, the harvest festival of Tamil Nadu, is a joyous celebration that revolves around the humble rice grain. Houses are decorated with kolam patterns made from rice flour, and the highlight of the festival is the preparation of Pongal, a sweet dish made with rice, lentils, jaggery (unrefined cane sugar), and milk. The overflowing pot of Pongal symbolizes abundance and prosperity for the coming year. People also enjoy ven pongal, a savory version of the dish cooked with moong dal (lentils) and ghee.
Sankranti and the Sweet Treats
Sankranti in Andhra Pradesh & Telangana marks the transition of the sun into the zodiac sign of Capricorn and is celebrated with sweets made from freshly harvested crops. Ariselu (rice flour and jaggery cakes) and sakinalu (crispy rice flour snacks) are traditional delicacies enjoyed during this festival.
Living in Hyderabad, I have the chance to celebrate Sankranti with my friends & colleagues every year. The meticulous preparation of ariselu, with its perfect balance of sweetness and texture, and the crunchy sakinalu, showcased the culinary skills and the festive spirit of Telugu households.
Baisakhi and Makki di Roti Sarson da Saag
Baisakhi, the harvest festival celebrated in Punjab, marks the beginning of the harvest season for the rabi crops. This festival is synonymous with vibrant dances, songs, and an array of delectable foods. The traditional feast includes makki di roti (corn flatbread) and sarson da saag (mustard greens). These dishes are a staple in Punjabi households during the winter and hold a special place during Baisakhi celebrations.
In 2018, I once had the pleasure of experiencing Lohri in Amritsar. The warmth of the bonfire, combined with the robust flavors of sarson ka saag and the crispness of makki di roti, made the cold winter night a delightful celebration of Punjabi culture.
Eid al-Fitr: The Sweet End of Ramadan
Eid al-Fitr, marking the end of the holy month of Ramadan, is a joyous occasion for Muslims across India. It's a time for keluarga (family) gatherings and indulging in sweet treats. Sewaiyan (vermicelli pudding) flavored with cardamom and nuts is a popular Eid special. Interestingly, the dish reflects the Mughal influence on Indian cuisine, with the use of vermicelli, introduced during the Mughal era.
Luckily in Hyderabad, which has a large number of Muslim population, Eid is all about eating all through the night around Charminar, Tolichowki & Masab Tank where rows of stalls serve variety of food items ranging from Pathhar ka Gosh, delectable kababs and irresistible biryani (not to miss some unique desserts very typical the festival).
Christmas: A Fusion Feast
Christmas in India is a unique blend of traditions. While roast chicken and plum cake are a legacy of British colonialism, they've been lovingly adopted into the Indian Christmas repertoire. In Goa, a former Portuguese colony, pork vindaloo, a tangy and spicy curry, takes center stage. The vibrant mix of flavors on Indian Christmas tables reflects the country's openness to culinary influences.
This is just a glimpse into the fascinating world of Indian festivals and their food traditions. From melt-in-your-mouth sweets to hearty curries, every bite is not just delicious but also tells a story about the country's heritage, cultural influences, and the enduring power of coming together over a shared meal. So, the next time you savor an Indian dish, remember, it's not just food; it's a cultural experience waiting to be devoured!
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