Multicultural land of India has numerous festivals that include
religious events, harvest festivals, national festivals and celebrations
and local and regional festivals. Most of the festivals have specific
foods and desserts associated with them. In most of the Hindu festivals,
vegetarian recipes are the ones that are considered auspicious for the
day and are offered to the respective deities as ‘prasad’ or ‘offering’.
There are specific things that should and should not be served to
particular deities based on mythological legends. Sweets are a major
constituent in Indian festival cuisine, though the accompanying feast
for family, friends and the loved ones and special dishes prepared to
greet guests on such special occasions may include spicy preparations
too.
Holi, the festival of colors, can never be in its true colors without
the mouth-watering ‘Gujjias’ and ‘Thandai’ as the
cool drink and not even Hindus can resist the delicious ‘Sewaiyan’
prepared in the homes of Muslims on ‘Eid’. These delicacies
taste a little more special on the day of the festival because of the
subtle elements of love and faith, which are used as some of the rare
ingredients when we prepare them. The recipes of the festival were
originally tailored according to the ingredients easily available in the
area and the season. These festival recipes also took into consideration
the health of the people. With ingredients being easily available and
ever evolving, the methods of cooking have been adapted to modern style,
preferences and the taste of the individuals.
