Carrot Kanji is a traditional fermented North Indian drink with a tangy, spicy flavour. Made from carrots, beetroot, mustard, and coarse chilli, it’s left under the sun to ferment for 3-4 days. Rich in probiotics, it aids digestion, refreshes the palate, and is perfect for summer or heavy meals.

Gongura Pachadi is a staple chutney from Andhra Pradesh, loved for its bold, tangy taste and earthy spice balance. Prepared with gongura (sorrel leaves), red chillies, and roasted spices, this chutney packs flavour into every bite. It is usually served with hot rice and a drizzle of ghee, making it a household favourite across Andhra homes.

Farsan is a term originating from Gujarat, India, that broadly refers to fried, savory snacks. Bhel is a popular Indian street food, usually made with a base of puffed rice. If you have Farsan lying at home, from sev and chakli to chevda and namkeen, then transform them into crunchy Navratri bhel in minutes. If you’re still fasting, you can use roasted makhanas as a base instead. And if you’re not fasting, you can add onions to the mix, too. This Navratri bhel from leftover snacks is easy to put together, highly customisable, and delightfully crunchy.