Regional Foods

Celebrated Across India This Diwali

Quick Summary

Although Diwali is known as the Festival of Lights, the celebration is not complete without food. Diwali is celebrated in various parts of India in distinct styles and with diverse foods. This article examines the specialities of each region, from Maharashtra’s anarsa and chivda to Gujarat’s Mohantal, traditionally made during Diwali. Dive deeper to know more. 

Deep Dive

Diwali is much more than a festival of lights. Diwali is a celebration of culture, tradition, and food. Across India, families prepare a variety of sweets, snacks, and festive meals that showcase the country’s diverse culinary traditions. The difference is due to changes in climate, traditions, and local ingredients. For example, wheat-rich regions tend to focus more on halwas and laddoos, while rice-growing areas tend to focus on milk-based sweets like kheer or sandesh. 

Each region uses spices, jaggery, nuts, and dry fruits according to its tastes and preferences. 

This article examines the diverse foods produced in various regions of the country, highlighting their significance in the local tradition. 

Maharashtra

In Maharashtra, a spread of food, called ‘Diwali Faral’, is made during Diwali. This includes chivda, a mixture of roasted poha, peanuts, spices, and masalas; anarsa; karanji; chakli; laddoos; and barfi made from til (sesame), among others. The most unique foods made only in Maharashtra and not elsewhere are anarsa and chakli. Chakli has its equivalent as murukku in the South, but apart from the shape, the ingredients vary. Anarsa is made by fermenting rice flour overnight, rolling out round-shaped discs, and frying them in ghee. Chakli is made using a flour mixture of rice, dals, sabudana, and pohe. The chaklis are rolled out in a spiral shape and deep-fried in oil. Maharashtra has a significant production of wheat, lentils, and rice, resulting in dishes that are heavily reliant on these ingredients. 

Gujarat

In Gujarat, Diwali sweets like Mohantal and Lapsi are festive highlights. Mohanthal is made with gram flour, ghee, and jaggery, and garnished with pistachios or almonds. It is associated with auspiciousness and prosperity and is traditionally offered to family and friends as a symbol of goodwill. Lapsi is a wheat-based sweet cooked with jaggery and ghee, and is popularly made during Diwali. These sweets are often prepared during the Laxmi Pujan day and set aside to firm up before the evening pujas.

Rajasthan

Rajasthan has a mix of sweet and savoury items, such as mathri, gujiya, and ghevar. Mathri is also made in other North Indian regions. It is made with maida (refined flour), fenugreek seeds, and spices. It is either made in a round shape or a triangle and deep-fried in oil. Ghewar is the highlight of Rajasthan and is made with maida, ghee, and sugar syrup. Ghewar resembles a honeycomb and is renowned throughout the state. Gujiya is also famous in the Northern states of Delhi and UP. It is made from semolina flour, filled with mawa, coconut, and jaggery, and fried. 

South India

Southern India celebrates Diwali with sweets such as Mysore Pak, Adhirasam, and coconut laddoos. Mysore Pak is made from gram flour, ghee, and sugar, resulting in a rich, melt-in-the-mouth sweet. Adhirasam is made from rice flour and jaggery, and is deep-fried to golden perfection. Coconut laddoos, which are made by combining grated coconut and jaggery, are often shaped into small rounds and offered during prayers or shared with visitors. Both of these sweets are made from local ingredients and traditional preparation methods that have been passed down through generations.

North India

In North India, Diwali tables predominantly have besan laddoos, kaju katli, and gajak. Besan laddoos, made from roasted gram flour and ghee, are shaped into round and often decorated with nuts. Kaju katli, a cashew fudge, is thinly sliced and topped with silver varak for festive charm. Gajak, made with sesame seeds and jaggery, is a winter sweet that is especially popular during Diwali in northern states. These sweets are treats, symbols of celebration and also served during pujas as prasad and bhog. 

West Bengal

Nimki is similar to mathri; it is a savoury, diamond-shaped snack made from maida and fried until crisp. Bengali households also prepare a savoury dish called choddo shaak on the day before Kali Puja or Diwali, which is known as Bhoot Chaturdashi. The dish is prepared using 14 green leafy vegetables. It is believed that this dish wards off evil during the festive season. Kucho Nimki, a smaller, bite-sized version of Nimki, is crisp and flaky and is served in Bengal during Diwali.

Diwali Across Country

The foods mentioned above represent the culture, traditions and produce of each region. While most of the foods are common throughout India, different regions add their unique features to it. But the central theme remains the same; to unite people, to celebrate, to offer the foods as bhog and prasad, and to exchange it in communities.