“A plate full of light, love, and flavours from Bihar”
In Bihar, the “Deepawali Thali” carries a rich tradition that reflects the warmth of family and the spirit of festivity. It is customary to prepare Elephant Yam (Suran) Sabji, considered the brand ambassador of the festival meal, along with Poori, Kheer, and a variety of homemade sweets that make the celebration complete.
This year, my “Deepawali Thali” was a delightful blend of tradition and personal touch. I prepared “Poori “and “Steamed Rice” as the main dish, paired with a unique Chakkara Pongal prepared using rice, mung dal and creamy coconut milk.
From the heart of Bihar came my favorite Dahi Vada, where soft vadas are soaked in salted buttermilk for a refreshing tangy flavour.
My thali also included Sugar Coated Sakkarpare (Khurma), Parwal ka Bhujia, Gulab Jamun, Elephant Yam Sabji, and Elephant Yam Chokha, each dish adding its own festive charm.
To complete the platter, I served fresh salad and a spicy Green Chilli Pickle, balancing the flavours with just the right hint of heat and freshness.
Each dish on my Deepawali Thali was not just a recipe, but a memory; a celebration of tradition, togetherness, and the joy of sharing homemade food that glows as bright as the diyas of Deepawali.
“My Deepawali Thali – A Celebration of Tradition and Flavour” consists of following recipe, I highlighted all, just click on…
- Suran ki Sabji with Mustard Paste
- Poori
- Parwal ka Bhujia
- Sarkkara Pongal
- Dahi Vada Bihari Style
- Gulab Jamun
- Sugar Coated Sakkarpare
- Suran ka Chokha
- Steamed Rice
- Green Chilli Pickle
- Salad
My Deepawali Thali – A Celebration of Tradition and Flavour by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.