Stories
Regional Foods That Define Dussehra Across India
- •In Gujarat, Dussehra morning is traditionally celebrated with a combination of crispy fafda and sweet jalebi, marking the end of Navratri fasting and the victory of Rama over Ravana.
- •Maharashtra features the soft flatbread known as puran poli, filled with chana dal and jaggery, which is enjoyed across multiple family celebrations and festivals.
- •Karnataka highlights the grand Mysuru Dasara feast, where the focus is on a diverse spread of rice, dal, vegetables, kosambari, sweets, and savouries reflecting royal and cultural traditions.
- •In West Bengal and eastern India, Dussehra coincides with the final day of Durga Puja, featuring traditional vegetarian bhog alongside non-vegetarian dishes shared communally as prasad.
Key Questions Answered
In Gujarat, Dussehra morning is traditionally celebrated by eating a combination of crisp, savoury gram flour fafda and sweet syrup-soaked jalebi. This pairing marks the end of Navratri fasting and symbolises the celebration of Rama's victory over Ravana.
Puran poli is a soft flatbread filled with chana dal and jaggery, flavoured with cardamom and nutmeg. In Maharashtra, it is part of a tradition of preparing special foods from familiar regional ingredients that appear across multiple family celebrations rather than just a single festival.
In West Bengal, culinary traditions during Dussehra and Durga Puja centre around festival bhog such as khichuri, vegetables, chutneys, and sweets offered as prasad. Bengali homes also traditionally serve fish and non-vegetarian dishes, reflecting a culture where religious observance and non-vegetarian cooking coexist.
