Food Binge on Holi

Festivals and food go hand in hand. When you’re drenched in color, and a little tired of chasing everyone who isn’t yet drenched, thoughts automatically turn to food and drink. Holi would be incomplete if you didn’t get to indulge in these gastronomic delights:-

Gujiya – Variously known as Karanji in Maharashtra, Kajikalayu in Andhra, Ghurghure in Gujarat, and Pirukiya in Bihar, these flaky deep fried tarts with a coconut or khoya filling are a must in any Holi celebration. Since they keep for a week or so, people usually prepare them in advance to distribute, and to offer guests who come visiting during Holi.

Thandai – This is easily the beverage most associated with Holi. Said to be a specialty from Benares, the drink is widely consumed all over North India during Holi. Chilled milk flavored with a variety of spices, and usually laced with Bhaang, Thandai is usually served in the midst of the revelry, when the sun starts beating down. A glass of Bhaang laced Thandai is also said to aid in digesting all the rich food one consumes during the celebrations.

Dahi Bhalla – Finding everything too sweet and syrupy, dig into this all-time Holi favorite for a salt break. Soft vadas that energize you instantly, soaked in cooling curd, delicately spiced – this is the perfect Holi snack.

Malpua/pua –The Rajasthani Malpua is another Holi favorite all over North India. In Bihar, on the occasion of Holi, Pua (as it’s called) is served with spicy mutton curry or jackfruit curry for vegetarians. Deep fried pancakes soaked in saffron syrup – these are simply out of the world.

Puran Poli: Maharashtrians welcome the festival of colors with traditional Puran Polis. Wafer thin Poli stuffed with a mixture of dal and jaggery, flavored with cardamom, it can be served cold, but tastes awesome when had piping hot, smeared with ghee.

Bhaang Pakodas – Holi is probably the only time of the year when you get to eat these spicy fritters with just a hint of Bhaang, unless you are a Benares resident. The Bhaang in these is enough to make you feel high but not as potent as the drink. Pockets in eastern India also serve jalebis laced with Bhaang.

Golgappe: There are the golgappe you have all year long at your favorite chaat stall, and then there are the ones you have at Holi. The fillers are the regular potatoes, mashed peas, boiled chana – the twist is in the ‘paani’ which is usually spiked with vodka, but one can also get adventurous with other alcohol like whisky, rum and gin.

Holi is a festival of fun and gaiety. The food and drink served on the occasion lives up to the motto “Eat! Drink! Indulge!”  Happy Holi!

Read more about - BRIJ KI HOLI