Diwali 2026: Follow these recipes to make lesser-known traditional dishes

Diwali is called the Festival of Lights because of how every neighbourhood is lit up with diyas firecrackers and lanterns However there is no Indian festival that is complete without good food and while there are many popular dishes there are an equal number of lesserknown and traditional dishes that people from different parts of the country still dont know about yetIndian chefs say there is a lot you can explore if you want to add a unique touch to your celebrations While you celebrate traditional dishes from your region there are other dishes that you can also make like the Kashmiri Nadru Tikki and Adhi Rasam from Tamil NaduNadru TikkiFor Diwali chef Utkarsh Srivastava who is the executive chef at The Silver Train in Mumbais Lower Parel neighborhood says you can make Nadru Tikki which he says is a taste of Kashmiri heritage He explains Rooted in the rich culinary traditions of Kashmir Nadru Tikki celebrates the humble lotus stem an ingredient prized for its delicate flavour and distinctive texture Crisp on the outside and tender within this lesserknown regional delicacy offers an elegant alternative to conventional festive appetisers Srivastava says it is perfect for Diwali gatherings because the Nadru Tikki can bring a distinctive Kashmiri dish to the festive table that is not only not sweet but also a good vegetarian delicacyPreparation time 20 minutesCooking time 30 minutesServes 4 8 small tikkisIngredientsFor the Nadru Tikki300 g lotus stem nadru cleaned and peeled75 g boiled potato mashed1 tbsp roasted gram flour besan2 tbsp Brown Onion paste1 tsp ginger paste2 green chillies paste12 tsp Kashmiri red chilli powder12 tsp roasted cumin powder12 tsp fennel powder14 tsp dry ginger powder saunth2 tbsp fresh coriander finely choppedSalt to taste2ndash3 tbsp ghee or oil for shallowfryingFor the Saffron Yoghurt100 g thick hung curd5ndash6 strands saffron soaked in 1 tsp warm waterA pinch of roasted cumin powderSalt to tasteMethod1 Prepare the lotus stem Wash the lotus stem thoroughly ensuring all mud is removed from its internal channels Peel cut into pieces and boil in salted water until tender Drain well and allow to cool2 Prepare the mixture Finely chop or coarsely mash the cooked lotus stem retaining some texture Combine with mashed potato roasted gram flour brown onion paste ginger green chillies Kashmiri chilli powder cumin fennel powder dry ginger powder coriander and salt3 Shape the tikkis Divide the mixture into eight equal portions and shape into small round patties Refrigerate for 10ndash15 minutes to help them hold their shape4 Cook until golden Heat ghee or oil in a heavybottomed pan Shallowfry the tikkis over medium heat for approximately 3ndash4 minutes on each side until crisp and golden brown5 Prepare the saffron yoghurt Whisk the hung curd until smooth Fold in the saffron infusion roasted cumin powder and salt6 Plate and serve Spoon a little saffron yoghurt onto each serving plate and place the hot Nadru Tikki on top Garnish with fresh coriander or a few finely chopped toasted walnuts if desiredAdhirasamChef Yatendra Rawat who is the executive chef at Ozen Life Maadhoo in Maldives says you can make Adhirasam He explains It is an ageold festive delicacy traditionally prepared during Diwali Made with freshly ground rice flour and jaggery syrup flavoured with cardamom and sometimes dry ginger it is shaped into small discs and deepfried until golden brownIts beauty lies in its contrasting textures a lightly crisp exterior with a soft chewy centre The dough is traditionally rested or fermented before frying making the preparation a test of patience and culinary skill It is a sweet deeply associated with family traditions and festive celebrations in Tamil householdsIngredients250 grams Rice FlourAs required Water for soakingJaggery Syrup 200 gm Jaggery 100 ml Water 12 tsp Cardamom powder14 tsp Dry ginger powder optional 1 pinch salt Finishing and frying 1 tsp Sesame seeds optional1 tsp GheeOil for deep frying MethodPrepare the Rice Flour1 Wash and soak the raw rice for 2ndash3 hours2 Drain thoroughly and spread on a clean cloth for approximately 30 minutes retaining slight moisture3 Grind into a fine powder and sieve to obtain smooth lumpfree rice flourPrepare the jaggery syrup1 Combine jaggery and water in a saucepan and heat until completely dissolved2 Strain to remove impurities3 Return the syrup to the saucepan and cook until it reaches a softball consistency approximately 112ndash115 degrees Celsius4 Add cardamom powder dry ginger powder and a pinch of saltPrepare the dough1 Gradually incorporate the hot jaggery syrup into the rice flour mixing continuously2 Add ghee and sesame seeds3 Mix to form a soft slightly sticky and pliable dough4 Cover and rest for 12ndash24 hours in a cool place to develop flavour and textureShape and fry1 Divide the rested dough into 15ndash18 equal portions2 Grease a banana leaf or parchment paper lightly with oil3 Flatten each portion into a round disc approximately 5ndash6 cm in diameter4 Heat oil to 160ndash170 degrees Celsius5 Deepfry the discs individually until golden brown on both sides6 Remove and gently press between two flat ladles to drain excess oil7 Serve warm or at room temperatureChefs Note The consistency of the jaggery syrup is the most critical factor Undercooked syrup results in excessive oil absorption while overcooked syrup produces a hard and brittle Adhirasam