Feasting the festive way: How food brings flavor to our celebrations

Across cultures, regions, and generations, one universal truth remains: festivals and food are inseparable.

- DR. PARTIMA SONI

Whether it's the sweet aroma of ghee-laden laddoos during Deepawali, the spicy warmth of biryani on Eid, or the simple comfort of steaming hot pongal on Makar Sankranti, food is more than just sustenance—it is emotion, tradition, and a language of love passed down over time. Festivals offer moments of joy, togetherness, and reflection, and food becomes the vehicle through which these emotions are celebrated, remembered, and shared.

The relationship between food and festivals is deeply rooted in history. In ancient times, seasonal harvests were often the basis of celebrations. Communities would come together to express gratitude for a bountiful crop, and the produce of the season would naturally shape the menu. For instance, Pongal in Tamil Nadu and Baisakhi in Punjab are closely linked with harvests, where freshly harvested rice and grains are used to cook festive dishes. These rituals of cooking and feasting became ways of thanking nature and honoring its cycles, solidifying food's place at the heart of any celebration.

Beyond tradition, food carries powerful symbolism during festivals. Certain ingredients or dishes are believed to bring good luck, prosperity, or spiritual purity. During Deepawali, sweets like kaju katli and rasgulla symbolize the sweetness of life and new beginnings. Modaks made for Ganesh Chaturthi are said to be Lord Ganesha's favorite, and their preparation becomes a devotional act. During Navratri, fasting and feasting go hand in hand-specific foods like sabudana khichdi, kuttu puris, and fruits are consumed to align with spiritual discipline while still partaking in celebratory meals.