The festival of Navratri is here and the air is filled with a spirit of devotion and celebration. During these nine auspicious days, millions across India follow a special dietary regimen, abstaining from regular food and opting for Satvik meals. While these dishes are rooted in tradition, chefs at hotels like Le Meridien, New Delhi have taken the opportunity to elevate this sacred cuisine with contemporary flavours, ensuring that even the most discerning food lovers can enjoy fasting meals with a gourmet touch. Navratri food is characterised by simplicity, with ingredients that align with spiritual purity. Common dishes consumed during this period have been improvised by Chef Setuu Gupta. Here are the dishes:

‘Kuttu ki Puri’ (Buckwheat Flour Puri) – A deep-fried, gluten-free flatbread made from buckwheat flour, which is one of the staples during Navratri.

‘Sabudana tikki’ – A light and flavorful dish made with soaked tapioca pearls, peanuts, and mild spices like cumin, offering a fulfilling yet easy-to-digest meal.

‘Paneer Tikka’ – Cottage cheese cubes marinated in yoghurt and mild spices, then grilled to perfection. Paneer dishes are popular as they provide a protein-rich option for those fasting.

‘Samak Rice Pulao’ – This is made from barnyard millet, often called “vrat rice,” and is cooked with mild spices and vegetables to offer a flavorful alternative to regular rice.

 ‘Anjeer ka Halwa’ – A dessert made from figs, slow-cooked in milk and flavoured with cardamom, is a popular sweet indulgence for the fasting period.

‘Makhana Curry’ – A creamy salty pudding made from foxnuts (makhana) and curd flavoured with spices and nuts for a rich taste.

‘Kacche Kale Sabudana Tikki is a crispy snack made from raw banana, sabudana (tapioca pearls), green chilies, and spices. Shallow-fried and enjoyed during fasting periods like Navratri, it offers a flavourful and energising treat.

‘Arbi Singara Kadhi’ -  is a flavourful curry made with colocasia (arbi) and water chestnuts (singhara), simmered in a spiced yoghurt-based gravy. It's thickened with singhara flour and seasoned with mustard seeds, curry leaves and chilies for a tangy, savoury dish.

Navratri food has always been about maintaining purity and simplicity, but at Le Meridien, New Delhi, Chef Setuu Gupta and his team have shown that fasting meals can be both humble and sophisticated. By elevating traditional dishes with innovative techniques, they ensure that guests not only honour their spiritual commitment but also indulge in a culinary journey that excites the senses. This fusion of faith and flavour is a testament to the evolving nature of India’s food culture, where tradition and modernity walk hand in hand.