Navratri, the nine-night Hindu festival, is far more than a celebration; it’s a profound spiritual voyage entwined with devout fasting and lively festivities, all dedicated to the worship of the goddess Durga in her myriad divine forms. Typically celebrated in the Hindu month of Ashwin, usually in September or October, this festival symbolises the perennial triumph of good over evil, epitomised in the veneration of the nine incarnations of Durga. One of its most renowned legends recounts Durga’s conquest over the demon king Mahishasura.
However, Navratri’s fasting transcends mere dietary restrictions; it embodies a deep sense of devotion and discipline. Devotees meticulously adhere to a range of food limitations, abstaining from grains, specific vegetables, table salt, and certain spices.
“A traditional Navratri vrat thali comprises Sabudana Khichdi, Kuttu ki Roti, Singhara Atta Puris, Rajgira Paratha, plain yoghurt, fruit salad, Vrat Ke Aloo, coconut chutney, kheer (prepared with buckwheat or amaranth), fresh fruits (bananas, apples, pomegranates), and dry fruits and nuts (almonds, cashews, raisins),” notes Ganesh Amkar, executive sous chef, Courtyard by Marriott Mumbai International Airport who is hosting a vrat thali at his restaurant for the festive season.
