Celebrating Navaratri: A Tapestry of Food Traditions and Practices Across India
Navaratri, the nine-night festival, commencing on October 15 and concluding on October 24, is a vibrant celebration dedicated to the nine forms of Goddess Durga, symbolizing the triumph of good over evil. While the festival centers on Goddess Durga slaying the demon Mahishasura, diverse customs and traditions characterize Navaratri across India. Fasting holds significant importance during this period, with many devotees abstaining from non-vegetarian food, onions, and garlic, adhering to a satvik (pure) diet. Simple dishes featuring forgotten grains like buckwheat, finger millet, and water chestnut flour gain prominence. Sabudana (tapioca pearls) takes the spotlight, transformed into delectable treats like khichdi and vadas. Ingredients like potatoes, colocasia, lotus seeds, raw papaya, raw banana, and seasonal fruits are creatively utilized in various culinary delights.
In Bengal, Durga Puja becomes a time for indulgence, with minimal dietary restrictions. Community meals, known as bhogs, feature dishes like Khichdi, Baigun Bhaja (fried brinjal), tomato-date chutney, and Lucchi, enhancing the festive feast.
Sweets play a pivotal role during Navaratri, prepared either as offerings or as part of the celebrations. Halwa crafted from bottle gourd (lauki), potatoes, semolina, and sweetmeats like Kalakand, Payasam, and Laddoos grace every household’s kitchen. In South Kerala, Goddess Saraswathy is worshipped on the 7th and 8th days, and Sundal—a delectable offering made with black chickpeas, coconut, and mustard seeds—is served with tea.
The festival also sees a fascinating array of rice-based dishes. In the North, rice is replaced with different grains, while the South prepares lemon rice, coconut rice, tamarind rice, and tomato rice. The use of Navadhaniyangal (nine grains) adds a skilled touch to culinary creations during this auspicious period.
