Pakodas, payasam, laddus: Here’s what’s cooking for diwali

After the morning puja, Indian festivals basically boil down to one thing — food... lots and lots of food! And Diwali, which is celebrated across communities from the North to South, means different kinds of festive delights — every household has its own specialities . Here’s a look at what will be on the tables of Hyderabadis this Diwali.
Only sugar free sweets for me and my family
Sweets are a big part of our festivals at home.We always have prashad for all the pujas. But since everybody is a little more conscious now, all the sweets that are made at home are sugar-free. I generally don’t have too many sweets, but during Diwali, I indulge.
— Tamannaah
Punjabi kheer and kaju katli spell magic
When it comes to Diwali sweets, I’m crazy about kaju katli. But there’s something about maa ke hath ka khana and I love the ‘special mutton kheema’ with paratha she makes. She’s been making it on Diwali since I was a kid and I relish it the same way I used to as a kid. And not to forget the kheer – it’s just yum!
— Charmme
Our Kerala-style payasam is to die for
The coconut milk payasam made by my granny is what I really look forward to every Diwali. In fact, it’s very easy to make, even I can make it. We cook unpolished brown, rice with palm jaggery and when it’s soft and well done, we add coconut milk and garnish it with nuts and raisins. As simple as it sounds, it’s very, very tasty. When it comes to Diwali
delicacies made by my mother, she makes the best gajar ka halwa.
— Adah Sharma
Hot, hot pakodas bring us all together in the evening
The day begins on a sweet note with the offering to Goddess Lakshmi, which is a payasam made of milk, semiya with lots of dry fruits. Since we do a puja at home, the meals are strictly vegetarian. For lunch, there is a hearty pulao with all the vegetables and curries. For me, the highlight of the day when it comes to food is the evening snack. Just as the chill in the October air sets in, we start making pakodas (with onion, capsicum and gobi). The family then gathers together, lights all the lamps and sits together for a chat over the hot, hot pakodas.
— Yamini Reddy, dancer
A Bengali’s love for sweets surfaces in all its glory on Diwali
Diwali brings back a lot of ‘sweet’ memories. Gur sandesh and flavoured sandesh are my favourites. And of course, I love rasgulla. But more than anything, Diwali was synonymous with the kaju barfi that was made at home. I used to gorge on those.
— Shraddha Das, actress
Laddus, laddus and more laddus for Maharashtrians
No festival is complete without puran poli and shrikhand but Maharashtrians have a special place in their hearts for the laddu in all its avatars. So they figure in our on Diwali spread as well. We gorge on rava laddus, boondi laddus and besan laddus.
— Saurabh Gharipurikar, theatre artiste
For Tamilians, it’s the Deepavali Marandu
For Tamilians, Diwali begins early with the Naraka Chaturdashi the day before Diwali . When it comes to food, it’s the usual sweets and savouries. But the most unique part of Tamilian Diwali are the other things we have on this day. The day starts with making an offering of everything to the gods — even crackers. Then, we have beetel leaves and nuts before we go in for an oil bath (called Ganga Snanam). Then come out the new clothes after which we drink what we call Deepavali Marandu (or legiyam). This is medicinal and has ingredients like ajwain, dry ginger, jaggery, dry grapes, dried root of pepper and many more. Each household makes it differently. As a child, I remember going out and bringing all these ingredients that need to be then dried and powdered. Now, you get them in stores too. And this marundu is extremely good for health and especially given to women who have just given birth.
— Geetha Ganesan, dancer