Popular Navratri foods from across Indians states

As Navratri, the festival of devotion, purity, and spiritual renewal approaches, food becomes a medium to honour traditions. Every state in India makes offerings to the Goddess depending on local produce, palate and practices. Whether one is fasting or feasting, there is a scrumptious spread to savour as well.

While the goddess is offered kheer and lapsi (made of bulgar - broken wheat), no celebration in Gujarat is complete without some jalebi-fafda. The staple indulgent breakfast of Gujarat. Khandvi are delicate rolls made from gram flour and yogurt. Dhokla is the all-rounder that makes for a quick snack. For the fast-ers, farali pattice and rajgira puri makes a nutritious filling meal.

It is gluttony time in Bengal during the nine nights of Durga puja, especially from the sixth day, Shasti, all the way to Dashami on Dussehra. A special bhog of khichuri is offered to the goddess, along with vegetable, payesh, aloo poshto and lucchis. Cholar dal (rich with split Bengal gram and ghee) and sweet mishti doi are savoured. Mishti doi, made from jaggery yogurt, embodies the festival's sweetness and prosperity, aligning with the goddess’s grace and fertility.

Kheer made from basmati rice is offered to the beloved ‘Maata rani’. Rajgira paratha, made from amaranth flour, provides strength during fasting. Dahi wale aloo, along with Rajgira and Singade ke aate ke bhajiye, along with puris is cooked.

In Maharashtra, fasting is observed as an act of devotion. Sabudana khichdi and sabudana vada provide energy while maintaining the purity required for fasting. The Navratri vrat (fasting) thali is a popular practice. It has an array of dishes including sabudana khichdi, kuttu or buckwheat roti, puris made of waterchestnut (singhada) flour, coconut chutney and kheer. This thali is also served in other states.

Rajasthan embraces Navratri with kuttu ki puri and aloo tamatar ki sabzi, fasting foods made with buckwheat flour and spiced potato-tomato curry. This when paired with Aloo Kadhi completes the meal. Ghevar is the choice of sweet dish. The food is sattvic and is meant to keep the stomach filled for longer hours.

Nei payasam made of cooked rice, jaggery and ghee is made on special occasions, including Navratri. It is offered as bhog along with fruits. Semiya payasam is another option made from vermicelli and dry fruits.

Curated by: Nishit Dalal, Founder, BombayBoy