Holi is not just a festival of vibrant colours but also about an enormous variety of delicacies both sweet and savoury that have a burst of flavours when you consume them.
Some quintessential dishes include Dahi Vada or Dahi Bhalle from Punjab and for a healthier version it can also be baked, steamed or air-fried too, instead of deep-frying.
In India you will find various regional versions of lentil batter fried fritters though they basically remain the same, soaked in water, and topped with chilled yogurt and essential chaat toppings, but the recipe’s ingredients may differ a little based on the location.
The Dahi Bhalla of Punjab has many cousins throughout India, in Tamil Nadu it is Thayir Vadai, in Karnataka it is Mosaru Vade; in Hyderabad, Perugu Vada; in Kerala it is Thairu Vada, in Maharashtra it is Dahi Vade; in Bengal it is Doi Bora; and in Odisha it is Dahi Bara.
Kachori Sabzi is adored in Varanasi, these kachoris are accompanied with aloo ki sabzi, desi ghee and the spiral sweets Jalebi.
Laalya Chana a quick and delicious snack, prepared with puffed rice, boiled chana, peanuts, onions, tomatoes, and other spices. In Bihar on holi Kathal Ki sabzi is prepared with raw jackfruit and paired and consumed with Poories.
Here are some recipes to try:
- Thandai Cheesecake courtesy Ravi Rawat, Assistant Pastry Chef, Sheraton Grand Bengaluru Whitefield Hotel and Convention Center
- Dahi Bhalle With Basil, Spinach and Cilantro Pesto courtesy Reetu Uday Kugaji, Culinary Expert and Chef Consultant
- Munakkaya Pappu Charu (Drumstick Dal Rasam) with Ragi Mudde (Ragi Ball) courtesy Prakash Majhi, Executive Chef, Maayaa and Prestige Group
Read the full story that first appeared in Seema Magazine’s March 2025 issue here:
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