SPECIAL FOOD EATEN ON DIWALI

ABOUT DIWALI

Diwali, Deepavali or Dipavali is a four-five day-long (varying as per the Hindu Calendar) festival of lights, which is celebrated by Hindus, Jains, Sikhs and some Buddhists every autumn in the northern hemisphere (spring in southern hemisphere). One of the most popular festivals of Hinduism, Diwali symbolises the spiritual "victory of light over darkness, good over evil and knowledge over ignorance." Light is a metaphor for knowledge and consciousness. During the celebration, temples, homes, shops and office buildings are brightly illuminated. The preparations, and rituals, for the festival typically last five days, with the climax occurring on the third day coinciding with the darkest night of the Hindu lunisolar month Kartika. In the Gregorian calender, the festival generally falls between mid-October and mid-November.

SPECIAL FOOD OF DIWALI

There are variety of foods eaten on Diwali. Some of these are as follows :

Gulab Jamun :

Gulab jamun (also spelled gulaab jamun) is a milk-solid-based sweet from the Indian subcontinent, popular in India, Nepal (where it is known as gulab jamun), Pakistan, the Maldives (where it is known as gulaabujaanu), and Bangladesh (where it is known as golap jam), as well as Myanmar. It is also common in Mauritius, Fiji, Malay Peninsula, and the Caribbean countries of Trinidad and Tobago, Guyana, Suriname. It is made mainly from milk solids, traditionally from Khoya, which is milk reduced to the consistency of a soft dough. Modern recipes call for dried/powdered milk instead of Khoya. It is often garnished with dried nuts such as almonds to enhance flavour.

Samosa :

A samosa is a fried or baked pastry with a savoury filling, such as spiced potatoes, onions, peas, meat, or lentils. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region. The Indian style, often accompanied by a chutney, is probably the most widely-known of a broad family of recipes from Africa to China, which have origins in medieval times or earlier. Samosas are a popular entrée, appetizer, or snack in the local cuisines of the Indian subcontinent, Western Asia, Southeast Asia, the Mediterranean, and Africa. Due to emigration and cultural diffusion from these areas, samosas in today's world are also prepared in other regions.

Pakoda :

Pakora, also called pakoda, bhaji, is a fried snack, originating from the Indian subcontinent. It is a popular snack across the Indian subcontinent, where it is served in restaurants and sold by street vendors. It is also often found in Indian restaurants as well as South Asian restaurants in the Western world.

SO THESE WERE SOME OF THE FOODS EATEN ON DIWALI !

Happy Diwali !