Traditionally, Holi fare has to be either cooling or energising. As the festival marks the onset of summer, the food doled out during this period focuses on flavours that helps one sustain the sun-soaked days.

Take for instance Mawa or Lentil-stuffed Gujiyas and Puran Polis that farmers chomped on the fields for their instant energy. Similarly, thandai was gulped down by peasants because the fennel-fragrant concoction had a natural cooling effect on the body.