There are certain terms that have not only auditory, but visual as well as sensory effect on a person. Diwali is one such word. The festival of lights brings to mind all the special food for the Diwali, along with the spicy fragrance of those flower laden trees that symbolise onset of winter. The mild, welcoming chill in the air and the myriad lights that will twinkle in the evening for the five days that the entire nation comes together to celebrate the festival of lights in all its brightness.
Much like different Diwali dishes, the festival is also celebrated in different names pan India. While North India largely celebrates Diwali, the Punjabis celebrate it as ‘bandi chhor diwas’ in the honour of their sixth Guru Shri Hargobind Singh Ji who liberated 52 prisoners from the Gwalior fort, imprisoned by the Mughal King Jehangir. In Kolkata it is celebrated as Kali Pooja, while the South celebrates slaying of the demon Narkasur by Krishna. In Gujarat it is the advent of new year and hence celebrated as Lakshmi Pooja. Many names, one festival and many cuisines to commemorate the five days of feast and festivities.
With that mouth-watering thought us explore what India eats during the five days which start from Dhanteras and conclude with Bhai Dooj.
Baalushahi
North India takes its Diwali very seriously, and hence there are dedicated Diwali special dishes which are primarily sweets. Imartis and Baalushahis are a must for the northerners who revel in the glory of their sugary delights. While they do enjoy the fried puris and jackfruit curries in the evening, the biggest indicator of Diwali is the delicious, ghee soaked Baalushahis. The round sweet made of refined flour, sugar and milk, is our answer to the glazed doughnuts.
Choddo Shaak (14 leafy Greens)
In an interesting diversion from the conventional foods, the Bengalis indulge in one of their special Diwali traditional dishes made of fourteen green leaf vegetables. This is not to say that there are no sweets to commemorate the occasion, but much like the Baalushahi in the north, choddo shaak is the traditional dish which commemorates this festival in West Bengal. Believed to ward off evil, this dish is eaten during Kali Puja, same as Diwali in the North. If you ask us, the evil being talked here might just be the inevitable stomach ache that will follow all the festivities.
Legyam
Speaking of stomach ache, the Southerners prefer caution than cure. Which is why before they indulge in the delicious Diwali food, they partake in consuming a sweet and spicy concoction consisting of ingredients like dry ginger, ajwain, honey, pepper corns, jaggery etc. It is actually a medicinal paste meant to prevent any unceremonious issues with the stomach while every one indulges in rich, fried sweet and savoury snacks for the next five days. Religious objective of having this drink apart, consuming the concoction is not optional but a cultural obligation. So if you are in Tamil Nadu during the celebration of Diwali, or Krishna Jayanti, be ready to enjoy legyam as the first course of your meals. Followed by Panniyaram, Mysore Bonda and Pineapple Halwa among several countless other delicacies.
Chorafali
Coming westwards, Gujarat, known for its sweet and savoury palette has a delicious savoury delicacy called chorafali which forms an integral part of their Diwali traditional food. This crispy snack is made with flours of gram and urad, mixed with aamhcoor, red chilli powder and black salt. As the ingredients suggest this is a spicy tea time snack. While the evenings may well be about traditional thali and delicious jalebis, the snacks are what set the mood and take away all the tiredness of prepping for the Laxmi Pooja.
Kebabs and Biryani
When all else fails, we resort to the tried and tested. The capital of India boasts of a cross cultural celebration of festivals. Diwali is no different. Having completed a long spell of various rituals, families and friends get together for the five-day long revelry and needless to say food plays the lead role, because we “dilliwalas” love our kebab platters and Biryanis from across the states. Almost every Diwali party will boast of variety of Kebab starters and lip-smacking Biryanis in the main course. Something we are proud to deliver with effortless expertise!
An interesting thing to note about traditional Indian cuisines is that while visually they vary region to region, yet there are uncanny similarities in the ingredients used and the joy that is shared while eating together. Perhaps that is why food brings people together. If you are missing your home this Diwali and wish to feel closer to your people, allow us an opportunity to bring the flavours of your region to your table right here in Delhi NCR. It will be a pleasure to play a small, yet savoury role in making you feel at home, away from home.
On that note, let the celebrations begin!