Festival Recipes

A tangy, spiced rice dish flavored with tamarind pulp, curry leaves, and tempered spices; a staple prasadam in Andhra temples.

A festive sweet flatbread stuffed with chana dal and jaggery, flavored with cardamom; a Ugadi and special occasion delicacy in Andhra Pradesh.

A tangy, refreshing rice dish flavored with lemon juice, curry leaves, and green chilies; popular as prasadam and travel food.

A symbolic chutney made with raw mango, neem flowers, jaggery, tamarind, and chili; represents all six tastes of life.

A traditional Andhra sweet made with rice flour and jaggery, deep-fried into round discs, prepared for festivals like Ugadi.

A fiery, smoky pork curry cooked with traditional Naga spices and bamboo shoot, popular in Nagaland.

A traditional fermented rice beverage made by tribal communities in Arunachal Pradesh, mildly alcoholic and served during festivals.

A traditional fermented soybean dish from the Apatani tribe, tangy and umami-rich, served as a side or condiment.

A nutritious and flavorful dish of saut'ed leafy greens with garlic and mild spices, popular in Arunachal Pradesh.

A tangy, flavorful curry made with fresh bamboo shoots, spices, and sometimes meat, popular in Arunachal Pradesh.

A smoky, spicy pork dish prepared with traditional Apatani smoking and seasoning techniques, a festival specialty.

A unique alkaline curry made with raw papaya, pulses, and the filtered water of sun-dried banana peel ash, a traditional Assamese delicacy.

A light, tangy Assamese fish curry made with tomatoes, elephant apple, or lemon, often enjoyed with steamed rice.

A traditional Assamese rice cake, sweet or savory, prepared during Bihu festivals with rice flour, coconut, and jaggery.

A rich Assamese curry made with duck meat, spiced with black pepper, ginger, and mustard oil, often paired with ash gourd.

A traditional Assamese tribal dish of slow-cooked pork with fermented bamboo shoot, chilies, and minimal spices for an earthy, smoky flavor.

A traditional Bihari dish consisting of roasted wheat balls stuffed with spiced gram flour, served with mashed vegetables (chokha) made from eggplant, tomato, and potato.

A traditional Bihari steamed dumpling made from rice flour dough stuffed with spiced lentil filling, served as a snack or breakfast.

A traditional Bihari deep-fried sweet biscuit made from wheat flour, jaggery, and flavored with cardamom, typically prepared during Chhath Puja.

A traditional Bihari layered sweet pastry made from refined flour, sugar syrup, and ghee, popular during festivals and celebrations.

A traditional Chhattisgarhi sweet dumpling made from rice flour and jaggery, often steamed or lightly fried, popular during festivals.

A dense festive sweet made from roasted gram flour.

A festive deep-fried disc soaked in sugar syrup.

A rich milk-based dessert popular in Haryana.

A traditional steamed rice dumpling from Jharkhand.

A festive deep-fried sweet made with wheat flour and jaggery.

A sweet fried bread made with rice flour and jaggery.

A festive sweet flatbread stuffed with lentils and jaggery.

A sweet pudding served during festivals.

A festive sweet soaked in sugar syrup.

A rich dessert made with khoya balls soaked in syrup.

A festive sweet flatbread stuffed with lentils and jaggery.

A traditional Garo sweet made with sticky rice and jaggery.

A mildly alcoholic fermented rice beverage.

A mildly sweet rice dish prepared with ghee and spices.

A rich dessert made from fried bread slices.

A sweet pudding made with barnyard millet.

A thick, rich mutton curry for special occasions.

Soft fried flatbreads served on special days.

A rich festive dal cooked with coconut.