Celebrate Vasant Panchami 2026 With A Delicious
Bengali Bhog
Platter

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Quick Summary

It’s no secret that India is a land of many festivals. And in the long list of festive celebrations, a fair share are dedicated to celebrating nature and the change of seasons, like Vasant Panchami. First and foremost, it celebrates the arrival of Spring. However, certain regions in the country also take this day to honour Goddess Saraswati, the Hindu Goddess of knowledge. Bengal, usually considered to have a greater proclivity for the arts, education, and learning, has a special Vasant Panchami celebration that seeps into its clothing, rituals, and even food.

Deep Dive

From specific dishes to select flowers, there is a rhyme and reason behind every element that makes up the tradition of Sarawasti Puja or Vasant Panchami. The festival usually falls in late January or early February. As per Hindu traditions, 40 days after Vasant Panchami, Spring arrives in full force with the festival of Holi. The celebrations differ across regions, with Bengal focusing particularly on honouring Goddess Saraswati. From symbolically marrying the Hilsa fish to serving specific culinary delights, the Bengali Saraswati Puja is indeed a beautiful celebration.

Bengali Vasant Panchami AKA Saraswati Puja

Bengali Vasant Panchami is a vibrant celebration of spring, knowledge, and art, marked by wearing yellow (considered to be Goddess Saraswati’s favourite colour), performing puja (worship) and enjoying treats with “bhog” mixed in. The traditions that mark the celebration are:

The Altar Set up: The puja area is cleaned, and a Saraswati idol (often in a yellow saree) is placed in the centre. Items of learning (books, instruments, pens) are placed at her feet.
Offerings (Samagri): Yellow flowers (marigolds), turmeric, kesar (saffron), sweets like boondi ladoo are offered to the Goddess. A ghee lamp and incense are lit, while aartis are performed. Devotees ask for blessings for knowledge and wisdom.
Vidhyarambham (Hatey-Khori): A pivotal ritual where young children touch their first letters on paper or books, guided by elders, marking their educational beginning.
Jora Ilish: In some homes, fresh Hilsa fish (turmeric-coated) are symbolically "married" on a bamboo tray (kulo) to welcome prosperity.
Bhog And Communal Eating: Foods and sweets (predominantly yellow in colour) are prepared without onion or garlic, focusing on pure, simple flavours. The food offered to the goddess is mixed with the general food cooked in large pots so that all who partake are blessed.

What Makes Up A Bengali Bhog Platter

The vibrant, Sattvik meal that makes up the Bengali bhog platter includes classics like khichuri, labra, bhaja, and chutneys. Here are the key components:

Khichuri: Khichuri is a slow-cooked rice dish with a strong aroma and striking yellow colour. It appears on most bhog platters in Bengal, irrespective of the festival. Gobindobhog rice, yellow moong dal, and vegetables (cauliflower, peas, potatoes) are cooked together, and seasoned with ghee, panch phoron, bay leaves, and garam masala.
Labra: Bengal may be known for its meat chops and fish dishes, but its vegetarian creations are no less appetising. Labra, a rich mixed vegetable curry with seasonal veggies, proves this point. It is a perfect companion to khichuri and also makes the best use of seasonal produce.
Bhaja (Fritters): Bhaja is an umbrella term meaning fritters. As part of the festive platter, crispy, deep-fried fritters made from eggplant, potato, and pumpkin are served alongside khichuri and labra.
Chutney: Reddish brown kuler chutney offsets the yellow dishes and pairs perfectly with both the bhaja and the khichuri. The sweet-and-sour chutney is made from Indian jujube (kul or ber), a fruit that Bengalis traditionally do not consume before the puja, but is mandatory for the celebratory meal after it is offered to the goddess.
Payesh: A bhog remains incomplete without a sweet dish! Payesh is served during Saraswati Puja. It’s a creamy rice-and-milk pudding that may be sweetened with nolen gur (date palm jaggery) during the winter season. Regular jaggery or sugar can also be used if nolen gur is unavailable.
Other accompaniments/variations: Papad (crispy wafers) and additional sweets, such as mishti or nariyal laddu, might also be served as part of the platter. Yoghurt, or curd rice, may also be added to the platter. Lastly, depending on personal preferences, some households serve Basanti Pulao (sweet yellow pulao) instead of the khichuri.

The Day After Ritual: Gota Sheddho

A unique tradition among West Bengalis (Ghotis) is the consumption of Gota Sheddho (whole boiled vegetables) the day after Saraswati Puja, on the occasion of Sheetal Shashthi. This dish is prepared on the night of the puja and eaten cold the next day, as it is a day of arandhan (no cooking, and the kitchen hearth remains unlit).

It consists of an odd number of whole, uncut seasonal vegetables (usually 5, 7, 9, or 11 types) boiled with entire black or green gram lentils and minimal or no spices, though some add a drizzle of raw mustard oil before eating. This practice is believed to have Ayurvedic benefits for health during the transition from winter to spring and is shared widely with neighbours and friends.