Search
Login
Foodies Only in your inbox
By clicking "Subscribe", you agree to ourPrivacy Policy and to receive marketing emails from Foodies Only
ITC Portal
Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
6 Min
01/10/2025
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.
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.
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.
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.
In parts of Maharashtra, puran poli is definitely made during Dussehra and related autumn festivals. Puran poli is like a stuffed sweet paratha, made with chana or toor dal and jaggery. Chana dal is sown during the Rabi season and harvested from April to May, making the dal available during the festive season. Puran poli is also used in the bhog thali, along with other side dishes and condiments such as papads, moong vada, and panchamrut, which are considered sattvik dishes. Shrikhand is another staple in Maharashtrian homes during festivals, which is made by hung curd, sugar, and toppings of dry fruits, along with puris.
Kullu’s Dussehra is a week-long mela where the meal in focus is the dham, a ceremonial vegetarian feast prepared in village kitchens and served on leaf plates. A dham typically includes plain rice, madra (yoghurt-based chickpea curry), dal preparations, khatta (a tangy vegetable curry), sweet rice (meetha bhat), and other local delicacies. Dham is generally cooked over wood fires, often beginning a day in advance, and is served as mahaprasad or during communal dining. Food is considered a ritual, a way of hospitality and regional identity, all rolled into one. The dham tradition is an excellent example of how mountain communities utilise local pulses, dairy, and preserved items to create a spread that is auspicious, filled with flavours, and uses locally sourced produce.
The above foods highlight how food serves as the link between faith, traditions, and seasonal produce in different parts of the country. The foods made during festivals are often dairy, jaggery, or harvest-based, which are deeply tied to cultures and traditions. Whether it's the sweets of Mysore or the khichdi of Bengal, Dussehra foods reflect history, ecology, and rituals.
