Wednesday, December 13, 2017



festival is an event ordinarily celebrated by a community and centering on some characteristic aspect of that community and its religion or traditions, often marked as a local or national holiday, mela, or eid. Next to religion and folklore, a significant origin is agricultural. Food is such a vital resource that many festivals are associated with harvest time. Religious commemoration and thanksgiving for good harvests are blended in events that take place in autumn, such as Halloween in the northern hemisphere and Easter in the southern.



Significance: - Makar Sankarati marks the transition of the sun from Sagittarius into Capricorn (makar rashi) on is celestial path.Another name for this is uttarayan; south its known as Pongal and in north Lohri and kahchdi , This is the only indian festival celebrated on fixed calendric day all other Indian festival are celebrated as per Lunar Calander which makes their days vary every year.Month/date :- 14th or 15th of January Every YearMark of celebration: - Flying kite and cock fight.Which part of India: - North and South India, Maharashtra, Bengal, Orissa, Assam.


Festive Food : - Til-Gur, Chikki, Til Poli, Porran Poli, Khichuri, Pulihora
Bengali’s Traditional: - Paatishaapta is a kind of sweet creep stuffed with mix of khoya, coconut and date palm jiggery. Pulipitha is a dumpling dipped in cremy spicy infused milk 
Assames Traditional: - Til Pathi is a sticky rice pan cake stuffed with til and jiggery.
Mahastrian delicacy:- Gulachi Poli is a roti stuffed with mix of jiggery , til gram flour roasted to brown in pure ghee.

Oriya special:- Makara chaula prepared from freshly harvested rice, coconut, til, banana and jiggery.Punjab:- Punjabi celebrate it as lohri with Rewari, Crushed Peanut Ladoo, ground nut chikkiNorth India :- Traditionally north india prepare Khichudi, Pinni, Til ladoo and Gazak, Layia ke ladooSouth Indian Traditional is Pulihora, Sakkarai Pongal, Godhuma Pysam.


Significance:- Mahashivratri is the day when Shiva Tattva Touches the earth and the wedding of Shiva and Parvati. Shivratri is the wedding of the Material with the Spiritual Month/Day:- the fourteenth night of the new moon of the month of the Phalgun, Month of March. Mark of celebration: - Devoties take a day fast and meditate to bring the balance between Rajas, Tamas and Sattva. On the day of Shivrarti and ladies worship Shiv Ling with milk, ganga jal, Chandan, Dhatura and Bel Patra.

Where it is celebrated

Which Place:- In South India they perform Marriage Ceremony of Shiv and Parvati in the night and wee hours.In North India they do wordship Shiv ling in the morning hours.


Festive Food:- Mewa ke kheer with nuts, 2.Badam ka Halwa, 3.Sabudana Khichidi, Sabudana Kheer, 4.Bhang Thandi, 5.Mishti Doi, Sweet Curd, 6.Kheer Mohan and 7.Chana Ussal(Maharastrian with strong flavour of Coconut).


Significance:- Braj region of India where it is celebrated for 16 Days in commemoration of The divine love of Radha for Krishna and it is also celebrated the next day of Holica Dahan. A pyre in the form of bonfire is lit on the eve of holi to remember the end of evil, it is associated with spring harvest farmer celebrate with offering of sugarcane, wheat, barley their first harvest to God.It is also known as VASANTMAHOTSAVA, festival of love, harmony, colours, unity and happiness.

It also has scientific significance it is natural for the body to experience tiredness, sleepy and lazy due to change from cold to heat in atmosphere the colours when sprayed on the body have a very great rejuvenating impact on it. By performing PARIKRMA around the HOLIKA fire the heat kills the bacteria in the body thus cleansing it.Month/date :- Feburary end or March, next day of full moon night ,that is Phalgun Purnima When and where: - Mostly in the Northen western part of central India also celebrated as Swing Festival.How it is celebrated:- In Braj and Vrindavan of U.P, It is celebrated with "Lath"(Bamboo stick), Flowers and Sent(Itra).In olden days people use Abeer, Gulal, Ittar, Tesu flowers (Palash ke Phool).
During the Spring Season (Holi season) our bodes metabolic activity increase at a faster  pace due to which many epidemic diseases like small pox, measles, skin rashes and some stomach disorder happen due to change in the weather,to combat with these diseases and to strength our immunity these festival food are being prepared since ancient time. Small pure pearls were given to children with honey to fight with small pox and measles.Drinks and Appetizers:- i).Kannji :- A dark wine coloured tangy drink to quench the thirst during holi. Made by Adding powdered mustard seeds, Red chilli, salt and water and seal the lid of the Martbaan( Earthen Jar) to it sometimes people add beetroot, carrot and other vegetables or made by soaking the Urad Dal Vada. In that water and usually served after three to five days to take the first sip of the drink, it is quit refreshing. Names as Kannji Vada, Vegetable Kannji etc.


1.Gujiya:- A sweet delicacy made during holi festival they are made of  maida(refined Flour) carefully filled with right amount of Khoya, dry fruits and coconut shredding the art lays in folding the Gujiya, and to finish the rough edges of the Gujiya to create a neat design and deep fry it in ghee.

2. Shakkar Paare:- Sweet dumplings of maida strips dipped in sugar syrup lovingly known as Shakkar Paare

3. Chips and Papad made of Aloo and Sabudana(Which are harvested in these season)
4.Dal Kachori:- Made by urad dal soaked and roasted with multiple masala filled in Maida Puri and deep fried 

5. Maal Puas:- is a traditional north indian sweet of soft fluffy and yet crispy pan cake coated with sugar syrup served with rabri.


Significance:-It's a Christian festival also called as Resurrection day. it is a celebration of Jesus Christ returning from dead after crucified. Christian believe that it is the holiest day of the year.

When and Where:- According to the both Gregorian and Julian Calendar it is celebrated on the first Sunday following the first full moon which is on or after March end or April 25th.

Custom and Tradition:- Easter is celebrated in several ways children are given baskets filled with candy, eggs are decorated and hidden for children to find. An Easter egg roll is held on the lawn of the Wight house on the day after the Easter.

Festive Food of Easter

1. Hot cross Buns are traditionally served on the day of Easter it is a rich spiced tea cake.
2. Roast Lamb: - it is traditional meal of the day
3. Easter Breads and Pastries
4. Easter Ham
5. Easter Pie
6. Carrot Cake
7. Espresso Brownies
8. (Homemade) Easter Egg Dye: - Dye Easter eggs with candy, spices and fruits.


Significance: - It is an important religious festival celebrated by Muslims worldwide the marks the end of RAMADAN, the Islamic holy month of fasting (Sawm). Muslims keep forty days of fast and the break there fast the sighting of new crescent moon in the evening, on the last day of RAMADAN. The celebration extends to a fiesta of three days and is also called as “Choti Eid”, starting on the first day of Shawwal (tenth month of Islamic calendar). Legends say that prophet Mohammad Had laid down Eid-Al-Fitr and Eid-Alu-Adha as days of rejoicing and feasting for the Muslims in the remembrance of Allah. Since then Muslim fast from dawn to dusk for complete month of Ramadan and offer the spiritual devotion to Allah. Believing that the fasting will bring them close to Allah and give them forgiveness for past since. Another important aspect of Eid-Al-Fitr lies in the distribution of charity on the day. Every Muslim who has some means must pay Zakt-Al-Fitr a sum to be denoted for the month of Ramadan to the impoverished Muslims. ZAKT is given in the form of cash and basic food stuff.

 When and where : -  In the month of June or July by Gregorian calendar or in the month of Ramadan by Muslim calendar it is celebrated by Muslims Community around the world
  Festive food:
During Ramadan two main meals are served SUHOOR which is served before dawn and IFTAR WHICH IS served after sun set. SUHOOR should be healthy and hearty meal to provide needed energy throughout day of fasting, it ends with the sun rises and the Fajr or Morning Prayer begins. At the end of the day when sun sets the MAGHRIB prayer starts and days fast is broken with IFTAR. Many Muslims break there fast by eating dates before beginning the IFTAR meal
At the end of RAMADAN month Muslim celebrate the Festival of Eid-Al-Festival. Both the SUHOOR and IFTAR contain fresh fruits, halal meat, breads, Haleem, Dai Vada, Ramazan Kebabi.
Festive Food of EID-AL-FITR:-  SheerKorma:- it’s a traditional festive sweet delecasy which is prepared from Seviyan, Milk, and dates and ghee.
        Badam Phirni
        Kopra Pak
        Sufi Mal Pua
        Badami Gosh: - it’s a spicy mutton dish stuffed with Badam
       Mirag with Sheermal


Significance: - Mahavir Jayanti is also known as “Mahavir Janam Kaiyanak” is the most important religious festival for Jain. It celebrates the birth of “Mahavira”, 24th and the last Tirthankara (teaching god of the present time cycle). Lord Vardhamana Mahavir was born a prince in a small town called “Vaishali”. Although he was destined to be an emperior, he relounced the worldly life at age of thirty and instead he lead a life of penance to achive realiasion. He was known for his fearlessness, Intellectual wisdom, honesty and his teaching inspiresd many devout followers. Jain communities throughout the country honour and celebrate the birth of saint MAhavir with great devotion.
When and where: - it is celebrated by the Jain community throughout the world, on the 13th day of the month of “Chaitra” according to the Hindu calendar. On the Gregorian calendar it occurs in March or April.
Ritchula:- the Idol of Mahavir is carried out on a rath Yatra with bhajans recited on the way, the statue is give ceremonial bath called Abhishek. Pravachan by monks are held in temples to preach the path of virtue as defined by Jainism.

Festive Food :- on this festive occasion the Jain’s cook traditional Jain recipes, that DO NOT INCLUDE ROOT VEGETABLES AND MANY MORE INGRIDENTS, during this time they DON’T EAT onions, garlic, root vegetables like potato, brinjal, and similar food items. Many of them even avoid eating fruits and green leafy vegetable as well. The Jain food is considered to be Sattvic food which means it is on the quality of goodness, lightness and happiness that triggers the sence of calm to the body they believe that onions
and eggplant and garlic are tamasic as they have the quality of dark ness, lethargy and putrid smell. What they prepare on their festival are the list of given food items:-
        Dhi vada
        Gujarati Khatta Dhaokla
        Mung dal Khasta Kachori
        Jain style Paneer Makahni
        Green moong in butter milk
        Butter milk Curry


Significance: - It is believed that King Mahabhali Start its prepartion to descend from Pathala ( Netherworld) to Kerala on this day. The day also marks the start of festivities at Thrikkakara Temple, which is considered as the focal centre of Onam and the abode of Mahabali, with the raising of the Festival flag. It is also known as harvest festival. It is observed by Malayalies. In the state of Kerala. With the state holiday of four days starting with Onam eve. Onam is an ancient festival and one of the rarest festival. Kerala rice harvest and the rain flowers fall in the month of “Chingam” ( it’s a Malayalium Month)
When and where: - In the month of August and Sepectember. In Thiruvonam Nakshatra. It is observed as new year of Kerala. According to Malayanam Calendar it is the First month of the year called “Chingam”.
Meaning of Onam:- the Word Onam is believed to have been originated from Sanskrit word Shravanam Which in sanskrit refers to one of the twenty seven Nakshatra or constitution. Thiruvonam is believed to be the Nakshatra of lord Vishnu who pressed the great king Mahabali to underworld with his foot.

Major Attraction of Onam: -1. Pookkalam: - Making design with different types of flowers.
2. Onasadya: - this is the grand meal prepared at the day Thiruonam. It is a nine course meal having at least Four to five vegetables served on banana leaves. Restaurants offer thirty dishes for Onasadya.
3. Onakalikal: - Game played at the festival of Onam.
4. VallamKali Boat race: - Also called as Snake Boat Race. It is the most entering event of Onam. Near about 100 boat men compete with each other.
5. Elephant procession: This majestic animal is decorated with flowers,ornaments in gold and other metals and is made to take a round of whole Thrissur where this procession os held and elephant interacts with people through small gestures.
6. Folk dances: Kaikottikali is a clap dance performed on the occation of onam.Women also perform dance in circle this form is thumbithullam.


Festive food: - Major items on the menu include Kayavaruthatha banana chips). Chenavaruthatha (yam chips), Sarkaraupperi (Jiggery coated banana chips), Puli Inji (Tamarind and ginger chutney), Kichadi (Gourd in mildly spiced yogurt), Pachadi (Pineapple in Yogurt), Olan (Ash Gourd in Black Beans).

       Kalan: - truly festive dish contains coconut, raw banana and rich yogurt
       Avial: - Rice with various vegetables along with ting of grated coconut
       Thoran: - it is a dry preparation combination of two vegetables and has grated coconut as important component
        Palada Payasam: - it is a sweet pudding served before the meals begins. Made up of rice flakes.


Significance: - Also known as Krishnashtmi, GokulAshtami, RohiniAshtimi, Sreejayanti or simply Janmashtami is an annual celebration of the birth of Lord Krishana (the 8th avatar of Vishnu) the festival is celebrated on the 8th day (Ashtami) of the Krishanpaksha ( dark fortnight) of the month of Shravan of Hindu calendar.
RASALILA, dramatic enactments of life of Krishana as special feature of Mathura and Vrindavan region.
The Dhai Handi celebrates gods playful and mischievous site where team of young youth form human tower to reach the high hanging pot of curd and break it.
Uriadi is the major event in Tamil Nadu on Gokulashtami.
On Janmashtami Hindu decorate jhanki in their houses depicting the birth and life of lord Krishana and keeping fast worshiping krishana up till midnight, when Krishana is believed to be born. Some temple also conduct readings of BhagavatGita.

When and where: - It is observed on the Krishanpaksha Ashtmi of Shrava /Bhadrapad months of Hindu calendar or in the month of august according to Georgian calendar. It is celebrated in Maharashtra as Dhi Handi and in Eastern and Northern India. Places in Uttar Pradesh associated with Krishan’s child hood such as Mathura, Gokul, Vrindavan, participate in festival by inacting Krishan’s JamanUttasav.
People in the city of Duaraka in Gujarat where he established his kingdom celebrate by visiting Dwarkadhish Temple. In Jammu by flying kite. In Odisha in the region of Puri they celebrate by fasting and worshipping till midnight and recite 10th Skandha of Bhagavatpura it deals past time of Krishan. Assam, Manipur, south India, Bangaladesh, Pakaistan( shree Swami Narayan temple in Karachi), Fiji and other nations of the world also celebrate Krishan janmashtami under Hare Rama Hare Krishan Association.   

Festive Food: -

According to customs it is said to prepare 56 types of different type of delicacies in the form of Prasadbhog for lord Krishan. Once during his child hood when he lifted Govardhan Paravat he did not have any thing for 7 days after which his mother and devotie villegers gave him 56 types of food based on 8 Pahars * 7 days and heed Him His favourite sweets.
1)Makkhan Mishri,
2.Mishti Dhai,
3. Kheer,
4. Rabri,
5. Peda,
6. Gopal Kala,
7. Kalakand,
8. Traditional Milk Sweets,
9. Panchamrit,
10. Sugar Coated Dry Fruits,
11. Shakar Kandi Halwa,
12. Chenna Payesh,
13. Rasgulla
 14. Coconut Ladoo
15. Peanut Jaggery Ladoo
16. Sweet Poha
17. Boondi
18. Shakar Pare and rice items and phool makhane.

Vrat Items: - During religious fasting only certain flowers and grains can be used like Singhare ka Atta (water chestnut), Kuttu ka Atta(Buck wheat), Rajgira Ka Atta(Amaranth flour), Arrowrot flour, Sama/Vrat ke Chawal (barnyard millet)


Significance: - Ganesh Chaturithi is a ten day Hindu Festival celebrated in the honour of lord Ganesh. This is very auspicious day pray to the god so that every new activity that is started is successfully completed without any obstacles. Ganesha is the youngest son of lord Shiva and goddess Paravati, he is known by 108 names and is the lord of Arts, science, and wisdom. He is considered as the god of beginnings. During the festival colourful Pandals are set up and lord is worshipped for 10 days. Even at houses people bring the ideal and do Pranapratishhtha and do 16 forms of paying tribute to Ganesha. On the 10th day Ganesh Visarjan is performed it is said Ganesh Puja is very difficult to perform with its ritual so some people keep the ideal only for one, three, five, seven days according to their ability.

When and where: - The festival begins on Chukla Chaturthi, which is the fourth day of the waxing moon period and ends on the fourthenth day of the waxing moon period known as Anant Chaturdasi where Maharashtra is the state known for grand scale Ganesh Chaturthi celebration. This festival is celebrated as public event since Maratha King Shivaji. Lok Mahaye Tilak changed the festival from a private celebration to a grand public event to bridge the gap between Brahmins and non-Brahmins and find an appropriate contest in which to build a new grass roots of unity among all. Since then this festival is celebrated by one and all throughout the country and also worshipped in Thailand, Cambodia, China, Indonesia, Afghanistan and Nepal 


      Foodies wait for Modhak (a sweet dish prepared using rice flour stuffed with Jiggery, grated dry fruits) the plate containing Modak is supposed to fill with 21 pices of sweet. 2. Steamed modak
      Fried Modak
      Rava Modak
      Dry fruit Modak
      Mawa Modak
      Moti Chuur
      Bondi ke ladoo
      Besan ke ladoo
      Suji ka Halwa


Significance: - There are two important story behind Dussehra festival in India. One story is associated with lord Ram and another is associated with goddess Durga. Dussehra is also called Vijayadashami and is celebrated as victory of goddess Durga over the demon Mahisasura. Dussehra of Mysore is very famous in terms of grandeur and splendour. Each region of the country has its own speciality in the celebration, at some places people participate in Ramlila, public processions depicting Rama, Sita, Laxaman and Hanumanji (Ram Darbar) and at different places people organise Ravana Dahan. At some places Navratri is celebrated with Pandals of Ma Durga are established and a vivid puja is done. Vijayadashami marks the end of durga puja. In north India in earthen pots on the first day of Navratri sow barley seeds by tration on the day of dussehra are used for luck.
When and where: - In western India Maharashtra bedi leaf tree is worshiped and its leaf signifying gold is exchanged as wishes for bright prospers future it is symbolic of Raghu Raj an ancestor of lord Ram and Kubera. Communities of artisans worship their tools resting on this day. Marry gold flowers are used for decoration. In Easter India the followers of B.R.Ambedkar celebrate the festival as Ashok Vijayadashami since the Mauryan emperor Ashok is believed to have converted to Buddhism. In south India celebration range from worshipping Durga to displaying colourful figurines called Golu. To respect the deities sacrifices. Most of the northern India Dashahara is celebrated in honour or lord Ram in large parade ground effigies of Ravana, Kumbhakarna and Meghanath are burnt on bone fire after Dashahra marks the onset of cold weather. In west Bengal  Durga puja is considered as the main festival of Bengali community they celebrate with great enthusiasm, rigorous rituals and pomp and grandeur

      Festive food: - Although it does not have any specific festive recipe.
       1. Hara Bhara kabab
       2. Matar Kachori
       3. Alur Torkari
      4. Sandesh
      5. Tangra Macher Jhol
      6. Shuko
      7. Mutton Biryani
      8. Aloo Potol Posto
      9. Ilish Macher Jhol
      10. Keema Muttor
      11. Malpua
      12. Kolar Bora


Significance: - Christmas is a religious and cultural day meant to celebrate the birth of Jesus Christ. Both Christians and non-Christians engage in this celebration because it has grown in popularity over the years as the time to make merry with loved once.
Significance of Star: - Star of Bethlehem or the Christmas star appears only in the nativity story of the gospel of Matthew where “wise men from east” are inspired by the star to travel to Jerusalem. The Christmas star has traditionally been associated with the spirit of celebration. It is related to the birth of Jesus Christ.
One wintery night a new star came to visit other star. It was so radiant that its rays shown the grey hills and made them light as day the shepherd saw it and were frightened by its strange brightness, but an angle came to them and said do not be afraid the star has come to you to bring you good and show you the place where a little baby is born whose name is Jesus and who will bring peace and joy to the whole world.
Significances of Tree: - The history of Christmas tree the ever green fir, pine, spruce and usually ever green conifer tree has traditionally been used to celebrate winter festivals (Pagan and Christians) for thousands of years. Pagans used branches of it to decorate their homes during winter solstice as it made them think the spring to come. Christians decorate pyramids of wood with ever greens and candles and roses made of coloured paper, apples, wafers, tinsel, sweet meats, candy cane, garlands, chocolate, baubles. In modern days candle are replaced by Christmas lights. Christmas tree has become worldwide symbol for peace and good cheer.
The first day of advent or even as Christmas Eve is celebrated with customs of the same faith that holds the two traditional days. On twelfth night Christmas trees are removed that marks the end of Christmas-epiphany season in the same denotation if not bad luck comes.
Significance of cake mixing: - the stirring ceremony is a part of an age old Christmas tradition of cake mixing and one making wishes for new year the ingredients for the festive fruit cake are mixed with wine and liquor in advance to develop specific aroma and taste. It is celebrate within organisation to spread camaraderie and good will.
Speaking on the history of cake mixing ceremony it dates back to seventeeth century in Europe it marked the arrival of harvest season during this time lots of fruits and nuts, raisins were harvested and used in making of traditional plum cake this was saved till the next harvest with the hope that it would bring another fruit full year. The sugar content of the liquor and fruit juices help preserve the ingredients. The plum cake is the perfect energy food. Taking note of the cake ingredients Saravanam said that they comprise dry fruits like raisins, black currants, prunes, glazed dates, cherries, candid orange, lemon rinds and nuts like cashew, pistachio and almonds. Then comes the best part that is pouring in the liquor, large quantity of liquor, fresh juices, honey, added to the soak all the mixture freshly ground spices are also added and tossed till the fruits and nuts are well coated this is emptied in large container and stored for couple of days before Christmas this results in to the a traditional Christmas cake mixed with butter wheat flour and eggs added to the ingredients helped holding the mixture together resulting in plum cake.

      Festive food/ special food for Christmas: -
      Sunday Rib Roast
      Christmas Stuffing with bacon
      Old fashioned glazed ham
      Creamed Spinach
      Brussels sprouts with Balsamic and cranberries
      Cupcake Christmas tree
       Vegetable tarte tart in
      They have special supper dinner, dessert and cocktails.