The best of Holi food

Gujiya, an all-time Holi favourite

When we talk about festivals in India, due attention must also be given to the plates and plates of scrumptious food available during this time. The riot of colours called Holi, is no different. Here we venture a look at all the food that makes Holi so much more special, and why we remember it for more than just its colours.


As a kid, I remember my mother preparing days in advance for the festival. The food spread during Holi was one of the most interesting and awaited throughout the year. In the small town, where I lived there was no access to big brands serving Indian sweets, on demand, round the year. Suffice it to say, exclusivity of festival-specific food remained intact. Take for instance how sweet boxes only came in after marriage functions and not like an everyday parcel.

What came out annually around this time from the cupboards were wheeled cutters to create the edges of gujiya, a sweet delicacy made only during Holi festival. Gujiyas are made of maida and carefully filled with just the right amount of khoya, dryfruit and coconut shredding. The art lay in folding the gujiya. My grandmother was an expert in this culinary art; the skill somehow eluded the hands of my mother and, therefore, unlike many other neighbours, my mother preferred to use her brass, wheeled-spoon cutter to finish the rough edges of the gujiya to create a neat design. Where my mother used the wheeled spoon, most others resorted to the plastic gujiya boxes for the final make and shape before it was poured into the kadhai.

Shakkar paare

Now, gujiya would only be just enough to serve to guests on Holi. The rest, if any, was left for some post-Holi indulgence by the family. The dish that came to the rescue during this time, and one made by several households, consisted of small sweetened maida delicacies, lovingly known as shakkar paare.


(Also read: Holi escapes from New Delhi)

(Also read: Holi escapes from Bengaluru)



Although not a dish, it deserves a mention on this list. Beetroot, otherwise an always ignored vegetable in the local market, would come home a week before Holi. My mother would carefully slice the beetroot and carrot and add powdered mustard seeds, red chilli, salt and water and then seal the lid of the martbaan (jar) and keep it in sunlight. The result would be kaanji, a dark, vine-coloured, tangy drink ready to quench the thirst of many during Holi. It was usually only after four to five days that we were allowed to take our first sip of the drink. But the wait was always totally worth it!


Apart from the mythology associated with the celebrations of Holi, there are scientific reasons, too, behind some of the food and drinks made available this time. Holi ushers in the spring and is celebrated around the time when spring equinox is approaching. Interestingly, our predecessors seemed to be aware of this and that is how on the elaborate spread of Holi menu, a cool and rich dry-fruit laden milk drink called thandai, finds its place.

Bhang (prepared from the cannabis plant) is a vital ingredient in many Holi-special food items. The closest I got to tasting Bhang was almost a decade ago when during a temple visit with family after Holi, we were served Bhang thandai. What followed was a collection of random thoughts and slow movements. Perhaps that is why bhang is included in the menu – after an action-packed Holi, it allows one to slow down and just be!


Back in the day, momos and French fries were a rarity, so during festivals such as Holi, pakode would serve as the most common finger food. Some even made special bhang pakode on the occasion of Holi, but sadly we never got to taste those as we were always under the vigil of parents. But these pakode had and still have a special place on the Holi menu.

Dahi vadas

Another item not to be missed is dahi vadas. Though this dish may be common today, it was earlier sought for its cooling effect on the body.

Almost all the food on this list illustrates one amazing fact – that in olden days, food for every Indian festival was chosen and made after considering factors ranging from convenience, taste to weather changes.

The article was first published in March, 2015 and has been updated since.


AUTHOR'S BIO: Baya is a silent observer. She loves to travel, meet new people, hear them out and make her own impressions of them. She romanticises about all that is gone – past, not just her own but also of places and other people. Baya maintains her small town diary through the blog.

  • Radha Beteille

    We all celebrate Holi, but very few of us ever take a moment to reflect on it the way Baya has done. Her quiet creativity has a charm of its own. I always wait to read her articles – because they are so elegantly crafted. Now I am a little more educated about the actual festivities around Holi. Keep writing!

  • Gita AM

    I enjoyed reading this article. It brings back fond memories of home made festival delicacies and simple but happy celebrations from years gone by.

    Today, every festival is celebrated in a commercial way. The entire emphasis is buy, buy, buy :( Diwali and Christmas being cases in point.

    It is good to go back to our traditions in letter and spirit at least at festival times, else we will lose these ways forever.

  • Aqua service

    Any festival i Like eat Gujiya it very testy & its my favourite sweet