THE COLOURS OF HOLI

The festival of Holi has its roots in the legend of Holika- the sister of the demon King Hiranyakashyap. The king considered himself to be invincible and ordained that he was to be worshipped as God. His order was, however, disobeyed by his own son Prahlad, who continued to faithfully worship Lord Vishnu. Maddened with anger by the insolence of Prahlad, Hiranyakashyap tried different ways and means to kill him, but to no avail. Finally, his sister Holika offered to help. She enjoyed the boon of not getting burnt by fire and so sat on a pyre with Prahlad on her lap. The irony is that, though Holika got scorched, Prahlad remained unharmed. The festival of Holi begins with the ritual of lighting a bonfire, known as Holika Dahan, to commemorate this event. This bonfire is considered to be sacred, and old and redundant things are burned in it to mark a new beginning.

This ritual is followed by the actual festivities on the next day. A feast of colours, an array of food and drinks, and merriment, mark this vibrant and colourful festival. Holi also heralds the arrival of spring and the end of winter. The uninhibited use of colours, and the spirit of fun and mischievousness, is said to be inspired by the legend of Lord Krishna’s games with his consort Radha and the Gopis. It is said that he used to play pranks by drenching them with water and colours. Holi, today, has emerged as a festival of the masses that is marked by unbridled merriment. People take extreme delight in spraying coloured water on each other with pichkaris. Along with the fun and frolic, Holi is also about bringing the community together and strengthening bonds of togetherness.

India’s Multifaceted Celebrations

India’s diverse states come together to celebrate this vibrant festival in different ways. This festival, that celebrates the victory of goodness, also signals the advent of spring. In Maharashtra, Holi is referred to as ‘Rang Panchami’, and this festival is popular amongst the fisherfolk. Singing, dancing, preparing delicacies, colours and gulaal, are all part of the festivities. Holika too is burned on the day before the actual festival. Puran Poli is the delicacy prepared specially for this occasion.

Holi is one of the most popular and interesting festivals of Uttar Pradesh. It is celebrated in a unique manner in the districts of Barsana, Mathura, and Vrindavan. Holi here is popularly called “Lathmar Holi” and is celebrated a week before the actual festival. Interestingly, the women chase the men and beat them up playfully with lathis (sticks) as part of the tradition. The men in turn come prepared with shields to protect themselves. The ones who are caught are then made to dress in female attire. This unusual tradition is believed to be rooted in a legend wherein Lord Krishna came to meet his beloved Radha and teased her and her friends. In retaliation, the women are said to have chased him away with lathis.

In Punjab, “Hola Mohalla” is celebrated by Nihang Sikhs a day after Holi and features an exhibition of martial arts, wrestling (khushti), recital of poems and colours. This tradition was started by Guru Gobind Singh in the 18th century.

In the state of Bihar, Holi is known as “Phaguwa”. The celebrations are similar to other states, involving traditional music and folk songs, and an abundant use of colours.

Known as “Dol Yatra” in West Bengal, the celebrations in this region are once again a tribute to Lord Krishna. Idols of Radha and Lord Krishna are placed in flower bedecked palanquins which are taken out in procession amidst singing and dancing. The devotees are sprayed with colours and water on the way.

In Manipur, this festival consists of a 5-day celebration called “Yawol Shang”. Celebrated as a tribute to God Pakahangba, each day has its own customs and traditions. The practice of playing with colours and water happens on the last two days.

In Kerala, the festival of colours is called “Manjul Kuli”- a peaceful 2-day celebration. On the first day, people visit temples and offer prayers. On the second day, coloured water containing turmeric is sprayed on one another, with some traditional singing and dancing.

Traditional Holi Specialities

Apart from the colours, dancing and singing, the one thing that brings the community together during this festival are the food and drinks.

Beverages

Thandai, the coolant

The timing of the festival of Holi normally coincides with rising day temperatures. The transition of seasons from winter to summer and the increasing heat warrant a cooling drink like the Thandai. The history of this quintessential Holi drink- the sweet and sometimes intoxicating beverage, dates back to the ancient times. Traditional Thandai recipes use whole milk as the base. To begin with, a paste of almonds, peppercorns, poppy seeds, cardamom, fennel seeds, and watermelon seeds is mixed with milk, sugar, saffron, and rose water. This concoction is then set aside for around an hour so that the milk absorbs all the goodness and flavours of the nuts and spices. After this standing time, the mixture is eventually strained. To enhance the taste and effect, Thandai is served chilled.

In fact, during Holi, Bhang (a mild preparation of marijuana made from young leaves and stems of the Indian hemp plant) is added to the Thandai to give it an intoxicating effect. Nonetheless, Thandai, on its own, is filled with goodness and nutrition. Interestingly, Thandai is said to have fewer calories than regular milkshakes, though both are milk-based. It is also said to be a healthier option to alcohol. Not only does it help cool the body, but also improves digestion in general. Bhang is added to it not just for flavour, but to also enhance the spirit of the occasion. However, if taken in excess, it could be a dampener too. So, one needs to be cautious while consuming it.

Lassi

This drink is one of the country’s most sought after coolers. Lassi is a yoghurt-based drink that is blended with water and various other ingredients. The concoction can be sweet or savoury, depending on individual preference. It can be tweaked with fruits and flavours. However, the icing on the cake is the scoop of malai (cream) dropped on top of the drink, which gives it its rich taste and texture. Like Thandai, Lassi too is an essential beverage of Holi.

Snacks & Sweets

Gujiyas

This traditional yet sinful Indian sweet is a must-have during this festival. With a crisp shell and soft interior, the Gujiya today is exclusively linked with the festival of Holi. Its crescent shape gives it a very unique look. The combination of Mawa, (whole dried milk) dry coconut, cardamom, slivers of almonds and Charoli (chironji) produce a rich flavour. Deep-fried in pure ghee and then dipped in sugar syrup, this crispy and aesthetic Indian sweet has got many versions today. It is also known as Karanji in Maharashtra, Pedakiya in Bihar and Ghughra in Gujarat. In South India, close variants such as Karachika, Kajjikayi and Nevri can be found. Every home has its own adaptation. While some make it with Sooji (semolina), others prepare it with Maida (white flour). Some are sugar coated, and in others the filling itself is tweaked to suit the palate.

Malpua

Sinful and indulgent, the Malpua is a sweet that is hard to stay away from. Crisp on the outside and soft on the inside, it is the perfect ending to a Holi meal. It is made with semolina, all-purpose flour, Khoya and cardamom. Once deep-fried in ghee, it is dipped in sugar syrup.

Dahi Vada

The name of this dish says it all. It consists of Vadas (deep-fried dumplings made of ground Urad Dal) soaked in Dahi (curd). The combination is then topped off with spices and, sweet and sour Chutneys (sauces). Popularly known as Dahi Bhalla in North India, this dish, though popular throughout the year, is a hot favourite during Holi for its cooling and comforting flavours.

Barfi

The repertoire of Indian sweets for any festival is incomplete without the Barfi which comes in a variety of flavours and textures. This traditional Indian sweet carry the name Barfi because of its cool, melt-in-the-mouth texture. Though milk and sugar are the main ingredients, the range of flavours and varieties is phenomenal. It is a versatile sweet that can be prepared out of almonds, cashew nuts, pistachios, gram flour, chocolate, coconut and so on. The Barfi is a delight for all age groups.

Dhuska

A popular breakfast dish in Jharkhand and Bihar, this dish is a fried preparation made with rice, dal, chillies and garlic, and is a staple for Holi. It is accompanied by Ghugni, which is a simple curry made of black chickpeas (Chana).

Ladoos

Ladoos are undeniably one of the most popular sweets in India and just like the Barfi, there is no celebration without it. Its variations are endless—Besan, Motichur, Til, Boondi, the list is endless. This ball-shaped sweet also plays a significant role during Holi. In the Barsana town of Uttar Pradesh, people even play Laddu Mar Holi, where they sing, dance, and throw Ladoos at each other, which is then later consumed as Prasad.

Puran Poli

Puran Poli is integral to Holi celebrations in the state of Maharashtra. Traditionally, this sweet is offered to Gods during the lighting of the customary Holi bonfire. It is basically a flatbread made out of wheat and has a sweet stuffing flavoured with spices like cardamom and nutmeg. The word Puran refers to the stuffing, while Poli refers to the flatbread.

Kachori

Kachori is another versatile dish that has several versions - Mogar, Raj, Pyaaz, Nagori, Mawa, Lilva, Heeng, Banarasi. This street food is essentially a fried snack made of all-purpose or whole wheat flour with a rich filling, mostly savoury. It often doubles up as a breakfast snack too.

Namak Para/ Shakar Para

Namak and Shakar Para are basically golden-fried dough that is often served as a midday snack. While Namak Para is the savoury version, Shakar Para is its sweet edition. Tea is the ideal companion for this delightful snack. It is an ideal combination to be enjoyed after a long and exhausting day of playing with colours.

Holi is a festival that celebrates happiness, colours, excitement, and most importantly camaraderie. It also welcomes springs and bides farewell to winters. This carnival of colours and festival of brotherhood is a much-awaited festival for Indians both at home and abroad.