Foods savored in different parts of India on Holi
Holi, the festival of colors, isn't just about colors but also indulging in traditional delicacies. Celebrated fervently across India, each region adds its unique culinary flair to the festivities. From north to south, east to west, Holi brings a colorful culinary journey through diverse states. Let's explore traditional foods that are enjoyed during this joyous occasion, reflecting the rich cultural tapestry of India.
Dahi Bada
During Holi in Bihar, festivities include culinary delights like Dahi Bada, featuring urad dal balls soaked in sweet, creamy yogurt with green and tamarind chutneys, boiled chana, and spices. Kathal ki Sabji, a dish of jackfruit cooked with tomatoes, onions, potatoes, and spices, is also cherished. To satisfy sweet cravings, malpuas, made with mashed bananas, delight the taste buds.
Puran Poli
Maharashtra welcomes Holi with Puran Poli. This traditional flatbread stuffed with a sweet lentil filling is a staple on Holi menus in Maharashtrian households. Made from split Bengal gram, jaggery, cardamom, and flour, this offering is cooked on a griddle with ghee until golden brown. Additionally, modak matar karanji (also known as gujiya stuffed with spicy green peas) and thandai laddoo, are also enjoyed.
Gujiyas
Uttar Pradesh, revered as the birthplace of Holi due to its association with Lord Krishna, celebrates the festival with great fervor. Commemorating Radha's divine love for Krishna, the festivities are marked with grandeur. Traditional delicacies like mawa gujiyas, dahi bhalle, khurchan, makkhan malai, thandai, bhang ladoo, malpua, and ras malai adorn the tables, making Holi in UP a delightful treat for all.
Chanar Jilipi
In West Bengal, Holi is celebrated with equal fervor as other festivals like Durga Puja. Bengalis indulge in making traditional delights such as chanar jilipi, (a jalebi crafted from chhena or paneer), dorbesh, (a laddoo made with gram flour, rice flour, khoya, and dry fruits), and the special sandesh called manohara (comprising chhena, milk, khoya, sugar, and cardamom powder).
Bhindi Shaak
During Holi in Gujarat, traditional dishes like bhindi shaak, mithi sev, and gujarati daal accompanied by roti and rice are customary. The celebration also includes indulging in mirch pakoda, pani puri, and methi vada, which blend various flavors, offering a delightful culinary experience. These dishes reflect the rich gastronomic heritage of Gujarat, enhancing the festive spirit of Holi.
