Gujarat: The Art of Fasting Feasts
In Gujarat, Navratri is synonymous with vibrant Garba nights and strict fasting. However, fasting here doesn't mean deprivation. The Gujarati kitchen transforms into a hub of creativity, producing an array of 'farali' (fasting) dishes. Staples like Sabudana
(tapioca pearls) are turned into delicious khichdi and crispy vadas. Flours like singhara (water chestnut) and kuttu (buckwheat) are used to make rotis and puris. A typical Navratri thali might feature rajgira puri, flavourful potato curry, and sweet potato shaak, showcasing how fasting food can be both delicious and nourishing. Snacks like Farali Pattice, which are mashed potato patties stuffed with coconut and nuts, are also popular.
West Bengal: A Carnival of Feasting
In stark contrast to the fasting traditions in other states, Navratri in West Bengal, celebrated as Durga Puja, is a five-day gastronomic extravaganza. From the sixth day (Shashthi) onwards, it's all about feasting. The concept of 'bhog'—a food offering to Goddess Durga that is later distributed among devotees—is central. This typically includes Khichuri (a flavourful rice and lentil dish), labra (a mixed vegetable curry), fried items like begun bhaja (fried eggplant), and a sweet tomato chutney. Beyond the community bhog, Kolkata’s streets and restaurants come alive, offering everything from kathi rolls to fish curries and mutton biryani, as non-vegetarian food is widely enjoyed during the Puja days.
Tamil Nadu: The Tradition of Golu and Sundal
In Tamil Nadu, Navratri is celebrated with the beautiful tradition of 'Golu'—an elaborate display of dolls and figurines. Food plays a vital role here as a daily offering, or 'naivedyam'. The star of the culinary celebrations is 'sundal', a simple yet flavourful snack made from different legumes and pulses. Each of the nine days features a different kind of sundal, such as one made from chickpeas, black-eyed peas, or peanuts. This protein-rich prasadam is prepared with a light tempering of mustard seeds, curry leaves, and grated coconut, and is shared with guests who visit to see the Golu display. Other offerings include sweet pongal, tamarind rice, and curd rice.
Punjab: The Kanjak Puja Feast
In Punjab and other parts of North India, the eighth or ninth day of Navratri (Ashtami or Navami) is marked by a special ritual called 'Kanjak' or 'Kanya Pujan'. On this day, nine young girls, considered to be manifestations of the Goddess Durga, are invited home and honoured. A special meal, often called the 'Kanjak prasad', is prepared for them. This quintessential Navratri meal consists of fluffy pooris (deep-fried bread), sooji ka halwa (a sweet semolina pudding), and sookhe kale chane (dry spiced black chickpeas). Many people who observe fasts for the first seven days break their fast after this ritual, making this meal a highly anticipated part of the festivities.
Maharashtra: A Symphony of Sabudana
Much like in Gujarat, fasting is an important part of Navratri celebrations in Maharashtra. Sabudana is a key ingredient here, transformed into a variety of popular dishes. Sabudana Khichdi and crisp Sabudana Vada are staples, providing energy to those who are fasting. A Maharashtrian fasting thali is a wholesome affair, often including dishes made from amaranth flour (rajgira) or buckwheat flour (kuttu), peanut curries, and fruit-based desserts. A unique drink called Piyush, a creamy blend of shrikhand and buttermilk, is also a festive favourite.
