Uttarayan Food for a changing season
A festival with an eclectic acceptance is celebrated with a lot of fervour and enthusiasm all over India. This festival is a welcome to the rising sun and a farewell to the winters, a year of new harvest. Every festival has its own cuisine and sweets. Uttarayan is a festival of romance and friendship, where foodies zoom in, over food.
The colours of happiness on the skies, laudable cheers of 'Kai Po Che', music and laughers on the building terraces, holding the spindle with gauge to cut the strings of other kites in style, and relinquishing hearts with the aromatic delicacies, is what Uttarayan is, in Gujrat.
Undhiyu, Jalebis, Chikkis, Khichda are some fair share of culinary delights which are indeed irresistible for all the Gujjus with rich fruits BOR, SHERDI, SINGODA & JAMFAL.
MAHARASTRA’s MAKAR SANKRANTI
In Maharastra, Makar Sankranti is celebrated with sweets and jaggery-laddened words in motive to treat the soul with happiness. Maharastrians are fond of their delicacies, such as Puran Poli, sweet flatbread stuffed with sweet and crumbly moong-based filling, and other food items like Bajra Khichdi, curd rice, til gajak, kurmure laddoo and payasam.
TAMIL NADU’s PONGAL
Tamilian households adorn their homes during Pongal with 'Kolams,' which are formed from coloured powders, white stone powder, or rice powder. Their cultural belief of offering rice and jaggery to deities is a huge celebration for the Tamilians. Delicacies like Sakkarai Pongal, Payasam, Medu Vada, Tamarind Rice, Sugarcane and Ven Pongal are some of the famous South Indian recipes which you can also try at home.
Bihu is a celebration of nature's bounty and abundance. The myriad of sweets, snacks, and savouries created and consumed throughout the holiday reflect the spirit of indulgence and sharing. The main attraction of this event is the variety of delicacies made for the occasion, the most famous of which are the Pithas, and its preparation serves as an opportunity for women to socialise and bond. Other delicacies include Narikolor Laru, Ghila Pitha, Poka Mithoi and more.
TELENGANA & ANDHRA PRADESH’s BHOGI PANDUGA
In some regions of India, such as Andhra Pradesh, it is known as Bhogi Panduga and is observed for three days. Bobbatlu, Bellam Gavvalu, Ariselu, Kajjikaayalu, Sunnundalu, and Sakinalu are just a few of the delectable dishes served this time. These delicacies are a feast for the soul and for the senses.
KARNATAKA’s ELLU BIRODHU
Ellu Birodhu is a tradition in which ladies share 'Ellu Bella' (regional delicacy prepared from freshly cut sugarcane, sesame seeds, jaggery, and coconut) with at least ten households. And farmers jump over fire with their bulls as to mark it a sporting festival.
Lohri is celebrated in Punjab with dishes such as Sarson da Saag, Makki Ki Roti, Atta Ladoo, and the famed Dahi Bhalle.
ODIA’s MAKAR SANKRANTI
Makara Chaula is a delectable concoction of freshly harvested rice, jaggery, milk, chhena, banana, and sugarcane. During Sankranti, practically every Odia home prepares it.
Some places like West Bengal celebrates it as Poush Sankranti with mouth-watering sweets like pithe, pathisapta. In Bihar and Jharkhand people bathe in rivers and ponds and feast upon seasonal dishes (made with tilgud) as a celebration of a good harvest.
Makar Sankranti is a celebration that celebrates kites, sesame seed and jaggery sweets, prayers, harvest, bonfires, and longer, warmer days. Celebrate the richness!