Holi, the harbinger of spring, falls in the month of Phalgun, and happens to be the most colourful and boisterous festival. Celebrated in most northern parts of our country, by people of all age, community and gender, it commemorates the victory of good over evil. A festival of fertility, colour and love, it is also a celebration of gratitude to the bounty of winter harvest and begins with Holika Dahan on the full moon day (Poornima) culminating on the day after with people splattering and spraying each other with colours. And after all that brouhaha with gay abandon, no festival can be complete without its fair share of gastronomic delicacies.
Religious roots
Taste of Punjab in Khar is ready with its share of lip-smacking Holi specialities like dahi bhalla, malpua, rabri, and gulab jamun. The vadas though fried, are dipped in low fat yogurt, to make it a healthy balance between all the rich sweets you savour on the day of Holi. “Food has great significance when it comes to Indian festivals, as it denotes the culture and stories behind the celebration.
Malpua by Taste of Punjab |
Holi is celebrated as a tribute to the story of Bhakta Prahlad, a strong devotee of Lord Vishnu and Holika Maata. Rangpanchami is associated with the eternal love of Lord Krishna and Radha, and the play of colours between the lovers. Good food always leads to good mood and we serve both together!” points out Sachin Jawale, CEO, Taste Of Punjab.
Holi concoctions
Prior to the feast, while a vigorous splashing of gulal and water balloons is in full swing, revellers consume bhang – an intoxicant prepared with cannabis, mixed with the customary thandai. Food always has medicinal values in Hindu rituals. Thandai, a Holi essential, acts as a coolant served garnished with dry fruits like pistas to boost immunity, and dates are known for their natural sugar and nutrients.
Mungdal halwa by Delhi Highway |
Juss by Sindhful, in Khar, comes up with Sindhi specialties like chandan ka sherbet, chilled mogra flavoured sherbet, rose milk and Sindhi special mawa ja samosa for Holi. Owner Sannat Ahuja expounds on the significance of the ingredients used in the dishes, “Chandan and mogra sherbets are cool and soothing on the system. Refreshing rose milk prepares you for the onset of rising mercury and mawa (thickened milk) helps bones remain strong for the arduous summer months.”
Traditional delicacies
Gujjia, mathri, malpuas apart from dahi bhallas, mutter kheer and bhang laddoos, kulfis are some of the delectable specialities prepared at home but it would be better to understand their significance. Gujjia is filled with green peas – helps control blood sugar. Served with dry fruits and rabri, malpua is a divine dessert. If it’s home-style food you are keen on, then try home chef Kavita Bathija of Kavita’s Delicacies’ Mawa samosa – filo pastry filled with delicious khoya and nuts – an ideal Holi snack with bhang!
Royal Holi Thali by Maharaja Bhog |
Maharaja Bhog serves authentic Marwari and Gujarati dishes and when it’s festival time, the maharaj (cook) makes sure there is everything that’s traditional on the plate. Being the most vibrant festival, Maharaja Bhog Thali promises to seduce your tastebuds with jalebi, methi gota chaat, dry fruit thandai besides the regular fare.
According to its owner, Ashish Maheshwari, “With the onset of heat, chandan-kesar welcome drink is a cooler in itself. Dal batti churma, a Rajasthani delight has whole wheat and lentils full of proteins; Methi gota from Gujarat consists of fenugreek seeds which help keep cholesterol levels in check.” Weight watchers can indulge in this hearty thali at any of their outlets, without a guilt pang!
Sindhful Thali by Juss |
The Holi Special Thali at Delhi Highway restaurant, Saki Naka, includes authentic north Indian delicacies in its Maharaja Thali like gorgeously garnished Thandai, raj kachori, falooda, dal churma, gulkand gulab jamun, the goodness of greens in hare palak ki najuk tikki, spicy aloo with crispy spinach and matar kulche. Throwing light on the health benefits of the thali, Mukesh Kaushik, Founder of Delhi Highway, says, “Apart from thandai, chaas and lassi are served as probiotics to help ease the bloating effects of overeating on this festive mood. Gulkand is known to decrease acidity and gastrointestinal heat. Falooda, another famed Holi delight, besides being good on the palate, contains sabja or basil seeds that aids in digestion, boosts immunity and treats cough and cold.”
Let nothing stop you from enjoying a colour-drenched and an epicurean way of life this Holi. After all, it comes only once a year!
