The Hearty Feasts of North India
In states like Punjab, Uttar Pradesh, and Rajasthan, Navratri fasting is marked by wholesome and satisfying meals. The staples here are alternative flours, or pseudo-grains, that provide sustained energy. Kuttu ka atta (buckwheat flour) and singhare ka atta (water
chestnut flour) are used to make pooris and parathas, often stuffed with spiced mashed potatoes. These are typically served with a simple but flavourful potato curry, Vrat Wale Aloo, which is made without onion or garlic and seasoned with cumin and rock salt (sendha namak). Another popular dish is Samak Pulao, a light and fluffy pilaf made from barnyard millet, which is a perfect substitute for rice. For a sweet ending, Makhana Kheer—a creamy pudding made with puffed lotus seeds, milk, and nuts—is a common indulgence.
The Sweet and Savoury Blends of Western India
Gujarat and Maharashtra bring a unique symphony of flavours to the Navratri platter. In Maharashtra, Sabudana (tapioca pearls) is the star ingredient. Sabudana Khichdi, a delightful mix of soaked sago, roasted peanuts, potatoes, and mild spices, is a beloved breakfast and snack. Crispy Sabudana Vadas are another favourite, perfect for an evening treat. In Gujarat, while the Garba beats echo through the night, the food is just as vibrant. Dishes made from rajgira (amaranth) flour, such as Rajgira Puri and theplas, are common. For those with a sweet tooth, there's Shrikhand, a thick, creamy dessert made from hung curd and flavoured with cardamom and saffron. A unique fasting drink called Piyush, a blend of buttermilk and shrikhand, is also popular in both states.
Simple and Divine Offerings in the East
In West Bengal, Navratri coincides with the grand festival of Durga Puja. While fasting is not as widespread as in other regions, many people still observe a Satvik (pure vegetarian) diet, avoiding grains, onions, and garlic. The focus is on simple, nutritious food. Fruits form a significant part of the diet. Sweets made from milk and coconut, like Coconut Laddoos, are popular offerings and treats. Some households prepare a special bhog that includes dishes like Labra, a mixed vegetable curry, but versions made with fasting-approved vegetables are also prepared. Makhana Kheer and various fruit-based desserts are also common, keeping the festive spirit alive with simple yet divine flavours.
Light and Nourishing Traditions of the South
In Southern states like Tamil Nadu, Karnataka, and Andhra Pradesh, Navratri is celebrated as Golu, where dolls are displayed. The concept of fasting is different; instead of abstaining from all grains, the emphasis is on preparing specific dishes without onion and garlic to be offered as 'prasadam' or 'naivedyam'. The star of the Southern Navratri kitchen is Sundal, a simple and protein-rich dish made from boiled legumes like chickpeas, black-eyed peas, or green gram, tempered with mustard seeds, curry leaves, and fresh coconut. Different types of sundal are prepared on each of the nine days. Other popular offerings include Sweet Pongal (a sweet dish of rice and moong dal cooked with jaggery), Curd Rice, and Lemon Rice. These dishes are light, flavourful, and represent the Sattvic food philosophy perfectly.
