Maharashtra’s Festive Faral
In Maharashtra, Diwali is synonymous with 'Faral', an assortment of sweet and savoury snacks prepared in advance and shared with loved ones. The platter is a study in texture and taste. You'll find crispy, spiral-shaped Chakli, a savoury delight made
from rice flour. For those with a sweet tooth, there are flaky, diamond-shaped Shankarpali and Karanji, which are crescent-shaped pastries filled with coconut and jaggery, similar to the North's Gujiya. Another essential is Anarsa, a pastry made from rice flour and jaggery. A mix of Poha Chivda, made from flattened rice, peanuts, and spices, is a crunchy snack that no Maharashtrian Diwali is complete without.
Gujarat's Savoury Farsan and Sweets
Gujarati households celebrate with a spectacular array of 'farsan' or snacks. Chorafali, a fluffy, crispy snack made from gram flour, is a seasonal favourite. Another must-have is the crunchy, spiral Chakri, often made with a mix of flours. The savoury platter is perfectly balanced by an equally impressive lineup of sweets. Ghughra, similar to Karanji, are sweet deep-fried dumplings. Mohanthal, a dense fudge-like sweet made from gram flour (besan), ghee, and sugar, is a decadent treat many families prepare. This combination of salty and sweet defines the state's festive food philosophy.
North India’s Rich and Hearty Fare
In North India, particularly in states like Punjab, Delhi, and Uttar Pradesh, Diwali feasts are rich and indulgent. Celebrations often include hearty main courses like Chole Bhature, a spicy chickpea curry served with fluffy fried bread. Samosas, crispy pastries filled with spiced potatoes and peas, are a quintessential festive snack. On the sweet side, Gujiya are non-negotiable. These are sweet dumplings filled with khoya (milk solids) and dried fruits, then deep-fried. You'll also find tables laden with classics like ladoos, especially Besan Ladoo, and Soan Papdi, a flaky, melt-in-your-mouth confection.
East India’s Symphony of Sweets
West Bengal, famous for its 'mishti' (sweets), truly shines during Diwali, which coincides with Kali Puja. The offerings are dominated by milk-based sweets made from 'chhena' (fresh cottage cheese). Roshogolla, spongy cheese balls soaked in a light sugar syrup, are a must. Other favourites include Sandesh, which comes in countless varieties, and the creamy Rasmalai, where cheese dumplings are soaked in thickened, sweetened milk. While sweets take centre stage, there is also a savoury tradition. Chhodo Shaak, a dish made with 14 types of green leafy vegetables, is prepared to ward off evil spirits.
South India’s Unique Traditions
In the southern states, Diwali starts on a unique note. In Tamil Nadu, it is a tradition to have a spoonful of 'Diwali Legiyam' or 'Marundhu' on an empty stomach after the customary oil bath. This herbal, jam-like concoction is believed to aid digestion, preparing the body for the festive indulgence to come. The sweets here often use rice flour, jaggery, and coconut. Adhirasam, a sweet fritter made from rice flour and jaggery, is a classic. On the savoury side, Murukku is the star. This crunchy, spiral-shaped snack, made from rice and dal flour, is enjoyed across the South, with regional variations in spice and ingredients.
