While in Kolkata no Durga Puja meal is complete without chingri mach er malaikari, in Odisha poda pitha is a popular delicacy. Know more about the traditional dishes from different regions
You need not necessarily be a Bengali to gorge on luchi and dum aaloo or khichuri. Durga Puja is awaited by the foodies all over the country. Here are a few delicacies that are enjoyed around the country during this time.
· Festivities are never complete without sondesh. Bengalis do not miss out on the opportunity to relish their favourite chingri mach er malaikari (prawns in coconut milk), ilish bhapa (mustard paste marinated Hilsa, steamed) and not to mention the signature mishit doi.
· Odisha celebrates Durga Puja and Dussehra with equal fervour. Their food palette overflows with their traditional poda pitha (a cake made of rice and other spices, which is largely eaten during their annual festival Rajo), badi chura (powdered badi made of urad dal with green chillies, garlic and onion) and chhenna poda (baked sweetened ricotta cheese cake).
· For Delhites, it’s a customary tradition to have jalebi and laddoos during Dussehra. The food platter here is not restricted to a few dishes. People try all possible cuisines but have their sweet spot reserved for halwa and kheer.
· Bengaluru on the other hand celebrates with their favourite bisi bele bhath (hot lentil rice), uppittu (semolina upma) and obattu (sweet pancakes).
· Mostly serving vegetarian dishes, Ahmedabad celebrate Navratri with an array of foods like dal-dhokli (homemade fresh pasta in lentil curry), dhokla, undhiyu (mixed vegetable),bhusu (mixture of chickpea strings, pressed rice, cornflakes, split chick peas, puffed rice, peanuts and spices), fafda and papdi.