Stories
From Vrat Thali To Gourmet Plates: How Navratri Food Is Evolving
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CNBC TV18•11-10-2026, 18:44
From Vrat Thali To Gourmet Plates: How Navratri Food Is Evolving
- •Traditional fasting ingredients like kuttu, samak, sabudana, and makhana are being reimagined by chefs for contemporary restaurant menus.
- •Restaurants in New Delhi feature innovative dishes such as Basil Beetroot and Sago Tikki, Foxnut Malai Kofta, and Buckwheat and Squash Tacos.
- •Fine dining establishments are changing the presentation and format of vrat staples while keeping traditional fasting ingredients at their core.
- •This culinary evolution expands traditional offerings rather than replacing them, allowing modern creations to sit alongside classic vrat thalis.
Key Questions Answered
Restaurants in Delhi featured innovative dishes during the 2026 Navratri festival, including Basil Beetroot & Sago Tikki, Zafrani Samak Pulao, Kuttu & Sitafal Tarts, Foxnut Malai Kofta, Buckwheat & Squash Tacos, and vrat-friendly Gnocchi. Fine dining spots like Lore at Radisson Blu also introduced Kuttu Ke Theplas, Singare Ki Thalipeeth, and Anarkali Ghewar Chaat made with kuttu flour.
Makhana, which is the seed of the aquatic plant Euryale ferox, is cultivated extensively across Bihar in its ponds and water bodies, making the state India's leading producer.
No, despite its name, buckwheat has nothing to do with wheat and is botanically not a true grain, though it is used much like one in cooking.
