From Mysore to Kullu: Dussehra’s Feast Map You Need to Taste

Quick Summary

Dussehra is celebrated in India with enthusiasm, from east to west and north to south. This article examines dishes from various parts of India, including khichuri from Bengal and puran poli from Maharashtra. These dishes are not only for their flavour, but they also reflect the traditions and customs of each region, bringing them to the plate. Dive deeper to know more. 

Deep Dive

Dussehra, also known as Vijayadashmi, is the tenth and final day of Durga Puja festivities. Dussehra also represents the victory of good over evil, and is thus celebrated with enthusiasm throughout the country. While there are different traditions and customs across the country, food also plays a vital role during the Navratri and Dussehra festivities. At many places, bhog is given to Goddess Durga, and these foods are later distributed as prasad to the devotees. 

Each region has its unique way of utilising seasonal harvests, dairy products, and preserved ingredients to make the special dishes. Centuries-old customs and traditions also play a significant role in determining the menus for Dussehra, according to the region.

This article examines the regional foods prepared for Dussehra in various parts of the country and their cultural significance.

Bengal (Durga Puja Bhog)

In Bengal, Vijayadashami is inseparable from the Navratri ritual, with food playing a significant role. Bhog served at pandals is typically vegetarian and centred on khichuri (a spiced rice-lentil dish), labra (a mixed-vegetable stew), and payesh (a milk-based rice pudding). These dishes are cooked in large cauldrons, offered to the goddess, and then shared as prasad and community meals. Many devotees say bhog tastes different because it is cooked communally, often over wood fires, and infused with devotion. The bhog menu can expand to include luchi, alur dum and seasonal sweets, all of which reinforce Durga Puja’s communal and devotional spirit.

Mysore (Mysuru Dasara)

Mysuru’s Dasara is famous for pageantry and for food that celebrates the city’s royal past. The most emblematic sweet from the city is Mysore Pak, a ghee-rich besan sweet that originated in the kitchens of the Mysore palace and is synonymous with the city’s culinary identity. Modern Dasara food festivals in Mysuru also showcase regional street specialities and some novelty dishes, such as bamboo biryani and pot biryanis. Still, the palace-era sweets and flaky chiroti remain classic treats during Dussehra celebrations. 

What to try in Mysore during Dussehra: Mysore Pak, chiroti (flaky layered pastry), rava kesari (Kesari bath), and regionally prepared biryanis served at the Dasara food market.