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
7 min
08/10/2025
Diwali can be a bit overwhelming, especially the cooking part, if you don't plan ahead and have some make-ahead dishes ready. From managing utensils to preparing the base for curries, this article explores how to organise your kitchen and establish a timeline. This will help you be prepared on time and enjoy the festivities without any worry.
Cooking is not only about cooking skills, but also about preparation, the ingredients available, and the logistical challenges one can face. Diwali, in particular, is not only about one curry or one snack; it requires an elaborate spread of sweets, savouries, and curries, which sometimes feeds dozens of family members or guests. During such times, kitchens can get chaotic, ingredients can scatter, and crucial cooking steps can be missed, leading to last-minute panic.
Organising a kitchen ahead of Diwali not only saves time but also preserves the freshness of ingredients and allows dishes to be prepared systematically. By following a structured prep timeline and organising the kitchen, even the most elaborate Diwali menu becomes manageable. Read this article to know how you can be a hands-on cook and kitchen organiser and manage guests without any stress.
Begin with a full ingredient audit at least 10 to 12 days before Diwali. Check staples like rice, lentils, flour, sugar, jaggery, and ghee. Inspect spices for freshness, as ground spices lose potency within 6–12 months—label batches for easy identification. You can keep a separate box for Diwali-specific items such as saffron, edible silver foil, and dry fruits. This avoids last-minute supermarket runs and ensures all ingredients are readily available.
Divide the kitchen into functional zones. For example, the prep zone will have cutting boards, knives, measuring spoons, and mixing bowls. The cooking zone will have a stove, induction burners, oven, and utensils. The storage zone will have a refrigerator, freezer, and spice racks. The sweets and savouries zone will be dedicated to laddoos, chaklis, and other festival snacks.
Create spice mixes, marinades, and paste bases 5–7 days in advance. For example, ginger-garlic paste, red chilli-garlic masala for curries, and nut-based gravies (cashew, almond paste). Freeze pastes in portioned ice cube trays. Thaw only what you need each day. This preserves flavour, reduces daily chopping, and helps maintain consistent texture in dishes.
Diwali sweets often involve sugar syrup, milk solids, or deep-frying. A suggested preparation schedule for such sweets is: before 7-5 days, prepare shelf-stable sweets like coconut barfi, dry fruit laddoos, and peda. Before 2-3 days, prepare milk-based sweets like kheer or rabri and store them in the refrigerator. 1 day before, you can fry snacks such as chakli, namak para, or samosas, and store them in airtight containers.
For curries and paneer dishes, chop vegetables and store them in sealed containers. Pre-cook lentils and beans, then refrigerate them for quick and easy gravy assembly. Label containers with cooking day and dish name. This reduces confusion when multiple dishes are prepared simultaneously.
Check the availability and cleanliness of non-stick, heavy-bottomed pots and pans, baking trays or moulds for sweets, pressure cookers, induction burners and storage containers for leftovers.
Make spice pastes, soak dals and beans, and organise dry fruits, 3 to 4 days before the festival.
Prepare sweet bases, pre-chop vegetables 2 days before the festival. Fry snacks, refrigerate sweets, and set up workstation zones at least 1 day in advance. On Diwali morning, assemble the gravies, cook the rice or bread, garnish the dishes, and plate them for serving.
Keep raw and cooked foods separate to prevent contamination. Maintain a refrigerator temperature below 4°C. Cool cooked foods before refrigeration. These measures not only prevent foodborne illnesses but also ensure Diwali dishes remain fresh and palatable.
By approaching Diwali cooking with a structured timeline, well-defined kitchen zones, and make-ahead techniques, even the most elaborate menu becomes manageable. Pre-planning also ensures that dishes are flavourful, fresh, and ready to serve, leaving you more time to enjoy the festivities and spend quality time with your family and friends.
