How India Eats On

Bhai Dooj

Quick Summary

While the sibling bond remains common throughout the states of India, the food delicacies vary a lot. This article explores the diverse food varieties prepared in various states of India, ranging from laddoos and kheer in the north to misthi and rosgulla in Bengal, and puran poli and basundi in Maharashtra. Dive deeper to discover how each region adds its unique twist to the Bhai-Dooj table. 

Deep Dive

Bhai Dooj is officially the last day of Diwali festivities. It is a day when siblings come together and promise protection and well-being to each other. While the central ritual remains the same, sisters applying a ceremonial tilak on their brothers’ foreheads and exchanging blessings, the food on the thali reflects the rich tapestry of India’s culinary diversity. From the northern plains to the eastern coasts and southern shores, the meals are curated according to local tastes, seasonal produce, and cultural influences, creating thalis that are both celebratory and baes on the regional produce.

In Uttar Pradesh and much of North India, thalis are filled with laddoos, kheer, and rich curries. Bengal has a more delicate approach, featuring syrupy mishti like sandesh and roshogolla, along with subtle vegetable preparations. In Maharashtra, the thalis have sweets such as basundi and puran poli with simple vegetable sides, while South Indian thalis highlight coconut, jaggery, and rice-based dishes like payasam and appams.

This variety is more than just the taste; it reflects the history, geography, and culture of the specific region. There are variations in the dish, while some focus more on savoury, some on sweet, some are lightly spiced, while some are heavy on the spices. These dishes help understand how the country is filled with diversity and yet sticks to tradition. Read this article to know these varieties. 

Uttar Pradesh And North India

In Uttar Pradesh, staples include motichoor laddoos, boondi laddoos, and semiya kheer, while the savoury side focuses on dishes like aloo tamatar curry, paneer bhurji, and poori or chapati. North Indian dishes are mildly spiced and rich. These meals are not just about filling the stomach, but also about hospitality. The mix of sweet and savoury dishes in the thali makes it a balanced one, and adds to the celebrations of Bhai-Dooj.  

Bengal

Bengal is famous for its sweets like sandesh, roshgolla, chomchom and more. They are paired with luchi, aloo posto, and scholar dal. Bengal thalis have subtle flavours and lighter textures. Ingredients like chhena (fresh cheese), jaggery, and coconut milk bring sweetness without making you feel heavy. 

Maharashtra

In Maharashtra, Bhai Dooj is celebrated with traditional sweets like basundi (sweetened condensed milk dessert), puran poli (stuffed flatbread), and karanji (fried sweet dumplings). These are paired with simple and flavourful sabzis like batata bhaji or seasonal curries. Maharashtrian thalis also create a balance between sweet and savoury dishes that makes the meals festive, with some hints from everyday meals. Small accompaniments like pickles, roasted nuts, and fresh garnishes make the thalis more special, as they add colour, texture and unique aroma to the festive thalis.

South India

In the Southern states of Tamil Nadu, Kerala, and Karnataka, festive spreads include rice and coconut-based dishes and desserts. The meals include desserts like payasam and sweet pongal, as well as savoury items such as appams, sambar, and fried vegetables. South Indian dishes are mildly spiced but rich in flavours, with the very vibrant taste and flavour of curry leaves. South Indian spreads are a mix of festive dishes and regular dishes that make the spread not very difficult to prepare, yet very indulgent. 

Foods From Rajasthan, Gujarat, Punjab, Orissa

In Rajasthan and Gujarat, festive thalis feature ghevar, moong dal halwa, and savoury snacks like dhokla and kachori. These regions have desserts where ghee, lentils, and gram flour take the centre stage during festivities. In Punjab, rabri, chole, bhature, and pooris take the centre stage. Moving eastward, Odisha features rasgulla, chakuli pitha, and mild vegetable curries seasoned with mustard seeds and curry leaves; these dishes capture the state’s coastal dependence. Together, they highlight how Bhai Dooj is a festival that is rooted in regional tastes, and produces of the particular region. 

Bhai Dooj Across Regions

The foods above highlight how Bhai-Dooj remains a festival that reflects the bond between siblings and unites them over foods from the specific regions. From Maharashtra’s basundi, puran poli, to Rajasthan’s moong dal halwa and ghevar, these dishes reflect the regional produce and mood of Bhai Dooj across the different regions.