Beyond its religious significance, Navratri embraces fasting practices that promote detoxification, improved digestion, and overall wellness. Divya Bhatia explores how this nine-day celebration intertwines spiritual devotion with a mindful approach to nourishment

Navratri, a nine-day festival celebrated in Northern India, holds immense significance, dedicated to Goddess Durga. Derived from Sanskrit, ‘Navratri’ signifies nine nights, with each day devoted to one of Durga’s nine forms. Falling twice a year, Navratri marks the onset of joyous festivities after the spring or during the harvest season.

Legend surrounds Navratri, with stories of Goddess Durga’s triumph over evil. Whether battling Mahishasura for nine days or seeking refuge in a cave at Vaishno Devi, fasting and feasting rituals commemorate these tales. Regardless of the narrative, Navratri heralds a season of exuberance, marked by vibrant celebrations and abundant sweets.

During Navratri, adherents observe dietary restrictions, abstaining from grains and opting for satvik foods like sabudana, kuttu, and rajgira. Fasting typically involves consuming only once or twice daily, with a focus on water, dairy, and fruits. Some prefer meals made from buckwheat or water chestnut flour, reflecting individual fasting preferences.

Health experts advocate controlled fasting, citing benefits such as reduced inflammation, improved digestion, and enhanced overall well-being. Despite myths surrounding weight gain, Navratri fasting encourages a healthier lifestyle, emphasising fruits, salads, and detoxification practices.

In recent years, the F&B industry has recognised Navratri’s potential, leading to innovations in Navratri cuisine. Evolving with changing dietary trends, Navratri food offerings now cater to health-conscious consumers, featuring lighter cooking methods and nutritious ingredients. As people prioritise health during the festival, Navratri continues to inspire culinary creativity while promoting well-being.

Adding to this spiritual significance, Chef Mani Mohan Pathak of Pilibhit House, Haridwar IHCL, emphasises the festival’s evolution in the culinary world, stating, that “Fasting is performed from ancient times and there are certain restrictions on fasting. Now the trend is towards healthier Navratri food options, with dietary preferences. The incorporation of superfoods like Makhana, quinoa and chia seeds, as well as creative twists on traditional recipes using ingredients such as sweet potato, sabudana, and buckwheat flour Additionally, an emphasis on lighter cooking methods such as baking, or air frying, to reduce oil consumption. Overall, there’s a growing awareness of nutrition and a desire to enjoy Navratri festivities without compromising on health goals.”

Agreeing with Chef Pathak, Chef Sreenivasan Govindarajan, Director Culinary, Radisson Blu Plaza Delhi Airport, shared, “In recent years, Navratra food trends have seen a steady focus on tradition with a subtle shift towards health consciousness and innovation. However, the fundamental choices in Navratra cuisine have remained largely unchanged. What’s notable, though, is the growing emphasis on hygiene and the meticulous preparation of dishes. People today are more conscious about the cleanliness of their food, reflecting a broader trend towards prioritising health and well-being even during cultural celebrations. This nuanced approach ensures that while the flavours remain traditional, each dish is prepared with care and attention to hygiene, meeting the evolving tastes and standards of modern times.”

While Navratri presents chefs with challenges, including limited ingredients, Chef Ashutosh Bisht of Crowne Plaza New Delhi Okhla remains undeterred. He explains, “Creating a menu that is both healthy and tasty within the constraints of limited ingredients poses a significant challenge. With a restricted palette of options, the key lies in maximizing flavour

and variety despite the constraints.” This sentiment is echoed by Chef Sreenivasan Govindarajan, who emphasises the importance of balancing taste and nutrition in Navratri cuisine.

He said, “Balancing taste and nutrition becomes paramount, requiring careful selection and preparation of ingredients to ensure that each dish is not only fulfilling but also delicious. Overcoming this challenge demands creativity and ingenuity in the kitchen, as chefs strive to craft flavorful Navratra meals that satisfy both the palate and the nutritional requirements of the fasting period.”

While it’s often said that Navratra can ward off evil, Chef Deshraj Punia, Executive Sous Chef at Citadines Paras Square Gurugram, highlights another aspect. He emphasizes that Navratra food possesses the ability to cleanse the body of toxins and impurities. He emphasized, “I want to mention that Navratri food is healthier than what we eat every day. It’s not too heavy on the stomach, so it keeps you feeling fit and energetic all day long. Surprisingly, it also helps boost the immune system and reduces the risk of cancer and heart attacks for those who fast. We don’t really face any challenges because Navratri has been around for a long time, so it’s part of our culture. We’re used to the ingredients used in Navratri food, and since we’re living in a time where health is important, it encourages us to try new and creative dishes. It’s always good to explore new things instead of sticking to the same old dishes.”

Despite challenges, chefs remain undeterred in their quest to create unique dishes and push culinary boundaries. For example, Kuttu Lapsi by Chef Ashutosh Bisht, Executive Sous Chef, Crowne Plaza New Delhi Okhla is an innovative dish. “We created this dish using raw kuttu in its early stage of ripening. This innovative twist has yielded fantastic results, offering a healthy and delicious alternative to traditional Navratri fare,” he shared.

Whereas, Mr. Kamal Kanth, Executive Chef, Sambarpot, defines his ‘Kashmiri dum aloo with stuffed paneer, khoya & dry fruits’ as the person’s favorite from Navratra thali. What surprised us were Sabudana Dumplings that are created by Chef Deshraj Punia, who shared with pride, “We give them a unique twist by shallow frying them, which makes them look like a fusion dish. They’re cooked in desi ghee, which is good for both your skin and stomach, and they taste really delicious and light.”

Bringing out the best dish also depends on the ingredients used in creating the best dish. But with limitations of options, innovation is key to success. Ingredients like Potato, Sweet Potato, Buckwheat, all are there, but which ingredients are most versatile? Chef Ashutosh Bisht thinks it’s curd as he rightly pointed out its benefits. It can be used to create refreshing drinks, flavorful subzi preparations, or even desserts. Additionally, it’s a great source of energy that can be digested quickly, making it an ideal component for Navratri meals.

According to Chef Mani Mohan Pathak, the key ingredient is potato/ sweet potatoes and sabudana. Potato is been used plain boiled/ fried and roasted. Further, potato is used in sabudana khichdi, tikkis, sabzi, and even kuttu ki puris or parathas made from potato flour.

Overall, we can say that Navratri brings with it a delightful culinary experience that caters to both tradition and taste. This vibrant festival has brought out the creative side of the F&B world and continues to inspire many without compromising on health.