Adding fl avours to the festival of colours

Hindustan Times ST (Mumbai) - HT Navi Mumbai Live - - NEWS - Sang­hami­tra Sen­gupta sang­hami­tra.sen­gupta@hin­dus­tan­

NAVI MUM­BAI: Com­mu­ni­ties in Navi Mum­bai cel­e­brated the festival of colours in their own tra­di­tional way.

Most com­mu­ni­ties cel­e­brated Ho­likada­han on Wed­nes­day night. For those from Bi­har, Holi is in­com­plete with­out its dose of thandai ( a mix­ture of milk, dry fruits, rose petals and fen­nel seeds) and kheer-malpuas.

“In our n at ive place, prepa­ra­tions be­gin a week ago for Holi,” said Anuja Tiwari, Kharghar res­i­dent.

Mem­bers of the Ben­gali com­mu­nity marked the fest in their own tra­di­tional way. “Doly­a­tra ( Holi) is a big cel­e­bra­tion in West Ben­gal and we try to keep the tra­di­tion alive. We had our tra­di­tional Ben­gali cui­sine like khichudi, puri-alu dum and payesh,” said Sri­jeeta Ghosh, res­i­dent of San­pada.

Sind­his pre­pared a sweet dish called ‘ Ghear’, a type of fried food stuff soaked in hot liq­uid sugar. “On the eve of Holi, Sindhi women light the bon­fire and roast a spe­cial kind of sweet bread called the ‘mithi roti’ in it,” said Kal­pana Sad­hwani, res­i­dent of Kopar Khairane.

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