Story by Sonam Samtani (WSQ-DIPB-065)
Whether you call it Deepavali like they do in the South, or Diwali, like those in the North, the Festival of Lights in India is undoubtedly one of the most vibrant and joyous times of the year.
According to Hindu mythology, it celebrates King Rama’s return from his exile in the forest along with his beautiful wife, Sita; a triumph of good over evil, knowledge over ignorance.
For me, though, it’s all about the food.
Being a North Indian born and brought up in the South Indian state of Karnataka, I have the privilege of experiencing the food from both cultures!
Waking up to the smell of freshly prepared mohanthals (milk based dessert made of ghee roasted gram with nuts) and the sound of murukku (savoury snack made of rice flour and lentils) batter as it crackles in hot oil, is how my Diwali begins.
Throughout the day, Gulab jamuns (milk based dessert soaked in sugar syrup), laddoos (spherical desserts), jalebis (deep fried flour batter soaked in sugar syrup), halwas (a rich, dense milk and sugar based dessert), pedhas (oval sweets made with condensed milk and sugar) and countless other desserts make their way into my home, borne by family and friends.
The best, however, is saved for last: dinner. Kofta curry (rich curry infused with nuts and cream with vegetable balls) perfectly paired with a steaming bowl of pulao (fragrant basmati rice made with peas and cumin) is unquestionably one of my favourite dishes served.
This, however, is just the tip of the iceberg. India is best represented by the variety of flavours that compose our cuisine. All 29 states celebrate this day with their own extraordinary concoctions.
6,890 km, 118 hours, and numerous cultures away from home, I am looking forward to experiencing the Festival of Lights in all its Singaporean glory.
Deepavali ki shubhkamnayein, Singapore!
If you’re interested to learn how to cook Indian Cuisine from authentic culinary masters, sign up for a leisure cooking class in At-Sunrice GlobalChef Academy here.
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