Traditional treat of different states to spice up festivities

LUCKNOW: United by the spirit of victory of good over evil, the festival of colours will be celebrated by people of different communities living in the city in their own traditional way.
Besides playing with colours, the most important aspect of the festival is feasting upon authentic dishes specific to every community. Those who are unable to prepare them at home, get them from the market.These delicacies are served to friends and family who call on each other on Dhulandi, the day when colours are played.

BENGALI: The community celebrates the festival as Dol Utsav where Lord Krishna is worshipped throughout the day. "The young members of the community wish the elders and seek their blessings by offering gulal on their feet. In return, the elders give blessings in the form of a tilak on their forehead ," said Arun Banerjee. Another Bengali Babita Ghoshal said, "The recipes like Malpuas, Khajur Gud Payes, Sondesh, Rasgulla and mutton-based dishes are prepared at home.
ODISSI: The people from the community gather at a common place for celebrations, which includes the worship of Lord Jagganath. "Delicacies like Kakara Pitha (baked sweet ball), Manda Pitha (coconut stuffed sweet ball), Nimki, namkeens, Mishti Doi and other sweets made of jaggery, coconut and sesame are cooked on Holi," said D S Sahu. Besides, recipes made of fish, beef and mutton are widely preferred by people.
MAHARASHTRIANS: Maharashtrian people living in the city make puran poli on the day of Holi Dahan. "On the day of Dhulandi, delicacies like Chiwda, Chakli, Shakarpara, coconut Gujiya, Rawa Ladoo and Boondi Ladoo are prepared at home. With the use of online shopping, we are also able to get several delicacies and snacks from Maharashtra in the city," said Umesh Patil, a Maharashtrian living in the city.
SINDHI: People from Sindhi community make sindhi ghewar, sindhi samosa (triangular deep-fried hollow sweet) and khoya gujiya at home. "The people also shop for papads and chips. The preparations for chawal ki kachari (sticks that are deep fried), sindhi khiche (a variety of papads) begin several days before the festival. Teervar (mutton curry) is also a popular Holi dish," said Murlidhar Ahuja, a Sindhi living in the city.
SIKHS: For Punjabis and Sikhs, the festival is celebrated as Hola Mohalla. The tenth Sikh guru Guru Gobind Singh built upon the story of Holi and Bhakt Prahlad and started the celebration of Hola Mohalla. "Gujiyas, papads, falooda, halwa and rasgullas are either prepared at home or bought from the market," said Rajender Singh Bagga, a Sikh.
UTTRAKHANDI: For the Uttrakhandi people, the celebration of colours begins in the form of Baithaki and khadi holi from Vasant Panchmi. "Some authentic Uttrakhandi delicacies including Aalo ke gutke (potato vegetable) with Bhang ki chutney, Kheere aur Rai ka Raita which are made at home. Papads, kachoris, pakodas and gujiyas are either made at home," said R S Kanwal, a Uttrakhandi residing in the city.
LUCKNOWITES: Most Lucknowites make Gujiya and thandai on the day of Dhulandi. "The preparation for potato chips, papad and kachri begins fortnight before the festival. Along with gujiya, namakpare, shakarpara, mathri and kathal (jackfruit) are made. Mutton is cooked with poori and kachori. Some people even make dahi vada, kanji vada (made of mustard)," said Anju Singh, a city resident.