From Lora in Punjab and Makara Sankranti in Maharashtra to Tai Pongal in Tamil Nadu, Bihu in Assam and Sankranti in West Bengal, people across the country come together to give thanks for the upcoming harvest season. Although it is celebrated in different ways in different states of India, there is unity in diversity.
Five chefs with roots spread across different parts of India tell us how they continue to enjoy the festival and their favorite food-related memories…
Chef Sanjeev Kapoor (Lori)
Laurie was always such a fun time. I remember when I was a kid we used to collect money to start a bonfire at Laura’s. It was a social event. It wasn’t something we just did at home. We ate a lot of special winter dishes especially made with guru like rewari, gajak, gourki roti etc. Sarso ka saag with makki di hori is something we still eat in the day. Right now, in Mumbai, we still celebrate Lori very much. The problem is no longer money, but time with family.
Chef Sneha Singhi (Sankranti)
Every year, on the occasion of Makara Sankranti, my grandmother used to prepare Fresh Til ki Papadi with love. She carefully crafted these delicate, crunchy treats to be paper-thin and bursting with flavor. We willingly helped her store them in a box where they stayed fresh for almost a month. The daily ritual of savoring this crispy papadi was a true delight, filling our home with warmth and nostalgia. My grandmother’s love and dedication poured into every morsel of making these humble snacks – a cherished family tradition that I still cherish today.
Chef Parth Bajaj (Makar Sankranti)
Being a Marwari living in the state of Maharashtra, I had to have 2 favorite desserts that I ate every year for Makar Sankranti! One of them is the classic Puran Poli, which my mom makes the best! My conflicted take on this is eat it with a mango pickle and I’m sure a lot of people would be shocked! But it tastes just wow, to be honest. Another lesser known dessert we enjoyed eating during Makara Sankranti was our Rajasthani Rabdi Gevar which is one of my favorite Rajasthani desserts!
Chef Adhya (Pongal)
Although I am not from Tamil Nadu, we love to celebrate Pongal as we have embraced this wonderful culture over the years. For me, Sakkarai Pongal (Jaggery Pongal) is the highlight of the festival. Made with rice, dal, jaggery and coconut milk and flavored with cardamom, it’s the perfect combination of sweet and savory. Every year my mom cooks two varieties of pongal, but the sweet one has always been my favourite. The fascinating thing is that every home has a different taste of Pongal, even with the same ingredients. These days I make it with millet and it tastes just as delicious – giving this holiday meal a healthy twist!
Chef Guntas Sethi (Bihu)
It is interesting how in different regions the same holiday is celebrated under different names, each with its own unique traditions. For example, Lohri is a grand celebration for Punjabis. Similarly in Assam the festival takes the form of Bihu. The essence remains the same as people light a bonfire and gather around it to celebrate. For Bihu, we make traditional treats like pita and til laddus, which I still crave and look forward to every year. My absolute favorite is Ketli Pita, a delicacy with a unique cooking method. As the name suggests, this is done with a kettle. As the tea brews, the batter is poured over the lid of the teapot and the steam gently cooks the batter, creating the most wonderful pitha.
