Holi, the festival of colours,
falls on the full moon day in the month of Phalgun - 10th March
this year. Holi heralds the arrival of spring - the season of
hope and new beginnings. It is a glorious spectacle, a riot of
colours - crimson, red, pink, orange, purple, yellow and green.
On this day people throw coloured powder gulal or coloured water
on each other. This is done in remembrance of the fun Krishna
used to have playing hori (songs) with the gopis (female cowherds)
at Gokul.
Differen communities in India celebrate Holi by preparing special
food. Here we present few recipes of the holi food eaten on this
special day, the most popular and common of which is Thandai with
the addition of Bhaang. Maharashtrains prefer Puran Poli. North
Indians prepare Shakarpara and gujjias - a sweet samosa filled
with mava, coconut, dry fruits which is fried and dipped in a
sugar syrup. Gujaratis
make sweet khichidi and sweets like kheer, basundi and halva.
