Navratri is a festival of devotion, balance, and renewal. Food plays a central role as it reflects both spiritual discipline and physical well-being. During fasting, grains such as wheat and rice are avoided along with onion, garlic, and certain spices. Instead, ingredients like buckwheat flour (kuttu), water chestnut flour (singhara), samak rice, sabudana, fruits, dairy products, nuts, and rock salt (sendha namak) are used. These foods are sattvik, light, and easy to digest, helping the body detoxify while maintaining energy. They also symbolize purity and a mindful way of eating.
During Navratri, there is a growing emphasis on healthier culinary choices with the use of millets and regional fasting grains. Chefs are experimenting with innovative recipes such as kuttu tacos, sabudana sushi, and baked vrat snacks, adding a creative twist to traditional fasting fare.
Navratri food is fasting and feasting together. It symbolizes purity, devotion, and balance. Rooted in sattvic principles, it purifies the body and mind, while it celebrates the soul. It’s also time for seasonal transition with easy-to-digest, immunity-boosting ingredients. In essence, Navratri food is mindful nourishment that aligns body, mind, and spirit with the divine feminine energy.
Food during Navratri goes beyond nourishment; it is closely tied to devotion and discipline. The practice of fasting is meant to cleanse the body and calm the mind, allowing people to focus more on prayer and inner strength. At the same time, fasting foods are chosen carefully so that they provide enough energy to go through the day while still being light on the stomach.
Grains and regular salt are avoided, and instead ingredients like Sabudana, buckwheat, water chestnut flour, sweet potatoes, and fruits are eaten. These are considered sattvic — pure, simple, and high in energy. For example, sweet potatoes provide natural sweetness and sustained energy, while Sabudana gives instant fuel for the body. Together, they form dishes like Shakarkand Sabudana Tikki, which are wholesome, tasty, and in harmony with the fasting tradition.
Navratri food has always been rooted in tradition, but we are seeing some fresh approaches:
- People are turning to lighter cooking styles such as air-frying or shallow frying instead of deep-frying.
- Classic vrat dishes are now being given modern presentations — tikkis turned into sliders, or served in bite-sized portions for festive gatherings.
Here are some recipes for you to try:
- Kuttu & Sweet Potato Mini Pizzettes courtesy Bhawar Singh, Executive Chef, WelcomHeritage Cheetahgarh, Jawai
- Kuttu ka puri with spiced jeera aloo, courtesy Anusree Gupta, sous chef, Hilton and Hilton Garden Inn Bengaluru Embassy Manyata Business Park
- Shakarkand Sabudana Tikki, courtesy Sajid Patel, Executive Chef, Sheraton Grand Bangalore Hotel at Brigade Gateway
- Makhana Makhani Gravy with Kuttu Paratha courtesy Tarun Sibal, Chef & Entrepreneur, and Street Storyss courtesy of Tarun Sibal, Chef & Entrepreneur, Street Storyss
- Makhana Kheer courtesy Ishijyot Surri, Executive Chef and Founder of Mulk, NEWS & SJI Gourmet
Read the full story that first appeared in Deccan Chronicle dated Sep 24, 2025 here:
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