Delhi: A Feast of Rich Indulgence
In the capital, Diwali is an extravagant affair, and the food reflects this grandeur. North Indian cuisine, known for its rich, dairy-heavy preparations, is on full display. Mithai boxes are dominated by opulent sweets like Kaju Katli, the diamond-shaped
cashew fudge, and Motichoor Ladoo, tiny golden pearls of fried gram flour soaked in syrup. Soan Papdi, a flaky, melt-in-your-mouth confection, is another non-negotiable for gifting and personal consumption. Beyond the sweets, savory snacks are essential. Platters of Dahi Bhalla—soft lentil dumplings soaked in yogurt—and crispy Aloo Tikki chaat are common, offering a tangy counterpoint to the sugary overload. Main courses often feature luxurious paneer dishes and slow-cooked dals, perfect for family feasts.
Mumbai: The Maharashtrian 'Faral' Tradition
In Mumbai and across Maharashtra, Diwali morning begins not with a typical breakfast, but with 'Faral'. This is a special assortment of sweet and savory homemade snacks prepared in the weeks leading up to the festival. The savory side is crunchy and irresistible, featuring spiral-shaped Chakli (also called Murukku), Namkeen (savory) Shankarpali, and Poha Chivda, a spiced mixture of flattened rice and nuts. On the sweet end, you'll find Karanji, a crescent-shaped pastry filled with coconut and jaggery, and its counterpart, the sweet, diamond-shaped Shankarpali. Besan and Rava Ladoos are also staples, creating a perfect balance of flavours on one celebratory platter. This tradition of sharing Faral with guests embodies the communal spirit of the festival.
Kolkata: Offerings for Kali Puja
In West Bengal, Diwali coincides with Kali Puja, and the culinary traditions are deeply tied to the offerings, or 'bhog', made to the goddess. The festive meal is often a grand vegetarian spread, though some non-vegetarian dishes are also prepared. A quintessential bhog item is Khichuri, a comforting one-pot dish of rice and lentils, often accompanied by Labra, a mixed vegetable curry. Another classic pairing is Luchi, a soft, deep-fried puffed bread, served with Aloo'r Dom, a slow-cooked potato curry. For dessert, Bengali sweets, or 'mishti', reign supreme. Chhanar Payesh, a pudding made from fresh paneer, is a festive favourite, alongside classics like Rasgulla and various kinds of Sandesh.
Chennai: A Southern Deepavali Spread
Down south in Chennai, the festival, known as Deepavali, has its own distinct culinary identity. Unlike the wheat and dairy-heavy dishes of the north, South Indian festive food is predominantly rice and lentil-based. A unique and vital part of the celebration is the 'Deepavali Marundhu' or 'Lehiyam', a medicinal paste made with ingredients like ginger, pepper, and jaggery, consumed in the morning to aid digestion amidst the feasting. Savory snacks are a must, with households preparing crispy, spiral-shaped Murukku and flat, crunchy Thattai. On the sweet side, Mysore Pak, a rich confection made from gram flour, ghee, and sugar, is a star. Other popular sweets include the jaggery and lentil-based Ukkarai and Adhirasam, a deep-fried rice flour and jaggery fritter.
