We dig up the ‘confection connection’ between South India’s harvest festivals
Traditions are vital as they provide a sense of belonging. While most hyper-connected millennials may not feel that loss of sentiment, it is definitely felt by the older generation, especially those living away from their hometowns. So, if someone you know plans on celebrating the regional calendar’s harvest festival this weekend—be it Tamil Puthandu/Baisakhi (April 14) and Vishu/Poila Boishakh (April 15)—we’ve got a few sugary goodies, that may put a smile upon their faces.
It’s ironic how Kerala—a state with almost two million migrants from West Bengal living in it—has had very little access to authentic Bengali cuisine. While most of us cannot get enough of their tangy chaat variants, Bengal’s true culinary finesse lies in its spicy seafood and lip-smacking assortment of desserts. If you’re looking for the latter during the upcoming Boishakh mela, try the exotic kheer kodom. It’s an almond paste and khova-based sweet that encases another jaggery-filled treat! At Bikash Babu Sweets.
Bored of the badusha that you have every Diwali? Well, we’ve found a perfectly golden-brown and flaky iteration of the sweet for you to try. This Tamil New Year, try the deep-fried delicacy called chandrakala/suryakala. These moon/sun-shaped dishes—with pleats on its edges where the gooey sugar syrup accumulates—are filled with pal kova, ghee, and nuts. At Sri Krishna Sweets.
Punjab’s harvest festival isn’t just about folk dancers egged on by fervent drums and melodious tunes. In an attempt to make his people proud, executive chef Pawan Pal Singh is hosting a veritable 10-day feast, which highlights the best his home state has to offer. When you venture into Latest Recipe restaurant, don’t miss the authentic dessert spread. We recommend trying his take on pinni. Traditionally served during the winter, it is a delicious mixture of pista, almond, ghee, flour, and milk. At Le Meridien.
No self-respecting connoisseur of Kerala’s cuisines can deny the importance of a scrumptious and elaborate sadhya. This Vishu, if you want to sample the myriad flavours available at a 28-element sadhya, head to the Trilogi. Be sure to leave some space in your tummy for their mouth-watering payasam selection—as chef Rejimon is celebrating the jackfruit’s ascension to ‘Kerala’s official fruit’. Their creamy and jaggery-infused varikka chakka pradhaman, is a must-have. At Crowne Plaza Kochi.