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Festive Indulgence

With the Gujarati community gearing up for Navratri,one can almost taste the delicacies being prepared.

Written by Anjali Jhangiani |
September 24, 2011 1:21:52 am

From potato chips to fafdas and theplas,Navratri is a time for typical Gujarati goodies

With the Gujarati community gearing up for Navratri,one can almost taste the delicacies being prepared. Most people fast during the nine days of Navratri and eat only one meal a day after sunset. Mouth watering treats are cooked with limited use of spices and ginger and garlic are usually given a miss.

For Mitali Rahthatha’s children,Navratri is a time for fun and frolic. Mitali cooks their favourite treats throughout the nine days. “By the time I can even take the dish of aloo chips from the kitchen to the dining table,my kids finish most of it! I prepare a lot of fries during this festive period – potato chips and tapioca cutlets are my family’s favourites,” says the homemaker from Sujata Society,Bund Garden Road. “I even prepare Rajgira ki Sheera and Kaju Katlis when we have guests over,” she adds.

Though people prefer to keep it simple during the festival,Almas Sattani thinks of it as a perfect occasion to go all out and bring out the Gujarati in her. “Fafdas and Jalebis are made at home during Dussehra. They are all-time favourite Gujarati snacks. Farali and Aloo Pattice are also made during this period. Farali is quite similar to the North-Indian Aloo ki Tikki,” says the 50-year-old homemaker from Kalyani Nagar.

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Navami is the most important day for the followers of Durga. Saroj Solanki,a 50-something homemaker from Talegaon,talks about the nived which is offered to the goddess on the ninth day of the festival. “Some people make nine varieties of prasad offered to the deity while some stick to either seven or five varieties,” she says,adding,“I prepare a spread of prasad in five varieties which include Lapshi (a sweet dish made with jaggery and coconut milk),Khichdi with moong dal and rice,roti,boiled rice and a mixture of sesame and jaggery. Other people also make sheera from wheat and jaggery,and boiled jowar as bhog.”

Even restaurants provide special thalis and preparations for those who keep a fast during Navratri. “Navratri cuisine is a part of the Indian culinary delights served at Khandani Rajdhani. Since we specialise in Rajasthani and Gujarati cuisines that celebrate the different flavours of the festive season,we will be serving a variety of dishes like Kathi Pakoda,Singooda Atta Banana Bhajiya,Farali Pattice,Rajgira Thepla,Rajgira Kadhi,Sakharkandi Halwa and the like,” informs Hemaram Chaudhury,the Corporate Maharaj at Rajdhani Thali restaurant. “Pure satvik vegetarian food will be served to customers who are fasting,” he adds.

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