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Copyright © 2025 Foodies Only
6 Min
14/10/2025
Diwali typically involves rich curries, sweets, and fried snacks, which can often cause bloating. Post Diwali, one usually feels like eating balanced food that is neither too heavy nor too oily. This article looks at how you can plan your post-Diwali meals with some leftover foods from the festivals. Dive deeper to know more.
Diwali is not just about light, diyas, and fireworks but also about the grand feasts that bring families together. From ghee-loaded sweets like kaju katli and jalebi to savoury favourites such as samosas, puris, and chole, the festival menu is all about indulging in delicious treats. But after days of high-sugar, high-fat meals, digestion tends to slow down.
A traditional festive meal can contain anywhere between 2,000 and 2,500 calories per sitting, often doubling one’s daily requirement. Hence, what the body needs after Diwali is light meals that hydrate and restore energy levels, yet keep the festive spirit alive. The good news is that there are Indian foods that stick to this balanced approach. Ingredients such as moong dal, ajwain, jeera, buttermilk, ginger, and millets aid in digestion and metabolism. If you include these ingredients in your diet after Diwali, it will not only aid in digestion but also guide you in mindful eating throughout the year.
Post Diwali, Indian homes are filled with containers of leftover sweets, curries, and fried snacks. Instead of discarding them, you can cleverly repurpose them. Laddoos or barfis can be crumbled and mixed into oat bowls or breakfast parfaits, which offer sweet but controlled proportions.
Leftover paneer curries can be repurposed by draining the heavy gravy and using the paneer in whole-wheat roti wraps, or as sandwich fillings. Fried snacks like mathri can be crushed and used as crunchy toppings for yoghurt chaat or soups. This approach not only reduces food waste but also helps you stay connected to festival flavours, all in an innovative way.
You can replace refined flour and rice-heavy meals with nutrient-dense grains like barnyard millet, foxtail millet, or quinoa. These are high in fibre and help stabilise blood sugar levels, especially important after days of eating mithais. Try a vegetable millet khichdi with ginger, cumin, and ghee; it will aid digestion and support your gut health.
Fermented dishes help repair the gut microbiome, which can get disrupted by sugar and fried foods. Traditional options, such as kanji, buttermilk, or idli and sambar, are great for restoring digestive balance. A glass of chaas after lunch not only cools the system but it also hydrates the body and supports probiotic replenishment.
You can continue eating sweets after Diwali, just with a slight change in sweeteners. For example, you can switch from sugar to jaggery, dates, or honey, which contain minerals and have a slower glucose release. A warm bowl of kheer, made with jaggery, poha or makhana pudding, can satisfy your sweet tooth without overloading on sugar.
Hydration often takes a back seat during festivals, and an excess of sugar and salt can lead to bloating. To prevent this from continuing, start your mornings with jeera or methi water, which offers anti-inflammatory benefits. You can also include watery vegetables like bottle gourd, cucumber, and pumpkin in your meals, as they rehydrate and flush out excess sodium.
For breakfast, you can opt for moong dal chilla with mint chutney or a mildly spiced poha.
For lunch, you can have millet khichdi with sautéed greens and buttermilk.
In snacks, you can have roasted chana along with tulsi or green tea.
For dinner, you can have clear vegetable soup with quinoa upma or steamed idlis.
This type of menu helps keep your energy up while gently detoxifying after festive indulgence.
Diwali may end, but its spirit, warmth, generosity, and connection carry forward. Post-Diwali meals are not about restriction, but planning. By choosing lighter, nourishing dishes and eating consciously, you continue the festival where food brings not just joy, but also your well-being.