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Do you often wake up super hungry and wondering what to eat for breakfast?  You can skip the boring options like cereal and make a traditional Indian breakfast. In Indian homes, breakfast is an important part of the day. Indian breakfast is just as gourmet, rich, delicious, and versatile as the rest of the cuisine. Each region of India has its own specialties. The beverage of choice for breakfast is chai.  In recent years, coffee has become popular also.

Indian cuisine offers breakfast with a diverse array of mouthwatering options. Below are our top ten recommendations that will start your day right:

1. Idli and Sambar

Idli and sambar is the quintessential breakfast in South India. Idlis are steamed rice cakes made from fermented rice and lentil batter. The batter is steamed into circular molds.  The result is fluffy moon-like savory rice cakes. It can be eaten by itself. Idlis are light, fluffy, and flavorful. Idlis are also served with vegetable sambar.

Sambar is a spicy lentil-based vegetable stew. The stew is made with lentils,  vegetables such as tomatoes, okra, shallots, radishes, drumsticks and tamarind paste, herbs, and sambar powder. Sambar is a versatile dish and accompanies everything from dosas to rice. Sambar is spicy and tangy.

2. Dosa

Dosa is a giant crispy crepe. It is one of the most beloved breakfast items in South India. Dosa is a lacey thin crepe made with fermented rice and lentil batter.   Dosa is a savory crepe filled with spicy potato mash made with potatoes, spices, onions, and curry leaves. Dosa is served with vegetable sambar and coconut chutney. Dosa is a delicious creation.

3. Paratha

Paratha is golden-brown in color, crispy and flaky. This square-shaped unleavened flatbread is made with whole wheat flour, salt, water, and ghee. The dough is divided into medium-sized balls and rolled with a rolling pin. It is then layered with ghee and shallow fried on each side.

Stuffed parathas come in delicious variations like aloo (potato), mooli (radish), gobi (cauliflower), and cheese. If you are on a  time crunch, try our instant no knead parathas recipe. This paratha recipe is incredibly satisfying. Paratha is commonly served with achar and yogurt.

4. Methi Thepla

Methi thepla is freshly made daily at Patel’s Fresh Kitchen inside the store. Methi thepla is made by using methi leaves (fenugreek leaves) and a combination of flour such as wheat flour and gram flour and various spices and herbs.  Thepla is served with yogurt, chutney, or pickle (achar).  Thepla is the go-to flatbread for breakfast.

5. Batata Poha

Batata Poha is also known as flattened potato rice. This is a popular and quick Gujarati snack and breakfast item.  This is made with flattened rice with spices, onions, and potatoes.  Poha is light but very flavorful and palatable.

6. Upma

Upma is a savory nutrient-rich dish. It has a porridge-like consistency.  First oats are roasted separately and then mixed with vegetables, dried lentils, curry leaves, spices, and cashews. Upma can also be made with coarse semolina or quinoa.

It’s a versatile dish as it can be customized by adding your choice of vegetables and spices. Upma is a wholesome and healthy breakfast option.

7.Rava Uttapam

Rava Uttapam is the Indian version of savory pancakes. The batter is prepared with semolina, yogurt, grated vegetables, and spices. In a large frying pan on medium heat, ghee, and uttapam batter are added to the pan. It is cooked until golden brown on both sides.

Rava Uttapam can be easily personalized by adding veggies of your choice. Rava uttapam is served with coconut chutney. Rava uttapam is soft, fluffy, spongy, and scrumptious.

8.Khaman Dhokla

Dhokla is a savory, soft, and fluffy steamed chickpea flour cake. It can be served as breakfast or snack throughout the day, made from gram flour, semolina, and various spices. Once the batter is thoroughly steamed, it is tempered with mustard seeds, cumin seeds, sesame seeds, hing, curry leaves, green peppers, and cilantro.

It is accompanied by mint chutney and tamarind chutney, adding extra flavor to this delicious breakfast treat. Dhokla is also commonly served during religious occasions, celebrations, and festivals.

9.Masala Omelet

Masala Omelet is no ordinary omelet, it is an elevated spicy omelet. It is loaded with onions, cilantro, green pepper, tomatoes, and a myriad of spices. Masala Omelet retains the natural creaminess of eggs, crisp edges, and spices that add extreme flavor to the eggs.

Masala Omelet is best when eaten with butter toast or a crispy layered paratha.

10.Chole Bhature

Chole Bhature is an all-time famous breakfast dish in North India. It consists of two components. Chole is a spicy chickpea curry made with chickpeas, tomatoes, onions, garlic and ginger paste, and aromatic spices such as cumin powder, coriander powder, red chili powder, turmeric, and garam masala.  The chole is then garnished with chopped onions, green chili peppers, and lemon wedges.

Bhature is also known as puri. Bhature is round-shaped bread made from the dough of flour, and yogurt, with a pinch of salt and baking powder.  Bhature is deep-fried until it puffs up and becomes golden brown. Bhature has an airy texture on the inside and is crispy on the outside. Chole Bhature is heavenly, indulgent, and exquisite.

These are just some examples of the rich variety of Indian breakfast options. These breakfast options can be prepared fairly quickly. Indian breakfast is definitely worth waking up for.

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“Kuch thanda piyanga” which translates to “Would you like something cold to drink” is a common term that you would hear in an Indian household during the summer months. This summer has been alarmingly hot around the globe. Staying hydrated is now more critical than ever.

Indian cuisine has some of the best summer drinks to keep you fresh and hydrated. From fresh seasonal fruit juices to spicy and cold drinks, Indian beverages are a crucial part of its culinary tapestry. Each region in India puts its own spin on these delectable drinks.  Below are our recommendations for Indian beverages that are guaranteed to quench your thirst and beat the heat:

1. Nimbo Pani also known as Shikanji

“Nimbo” translates to “lemon” in Hindi, and “pani” means “water.” This is essentially the Indian version of lemonade. This cost-effective drink is made with freshly squeezed lemon juice, water, and sugar.  Sometimes, other ingredients such as mint leaves, black salt, or a pinch of roasted cumin are added for flavor. This chilled drink is known for its tangy flavor.  Nimbu pani is a healthier alternative to fizzy drinks due to its natural ingredients.

2. Lassi

Lassi is a creamy and frothy yogurt-based traditional Punjabi cold drink. Many variations of lassi range from namkeen (salty) to meethi (sweet). Namkeen Lassi (salty lassi) is a blend of yogurt, salt, and cumin. It is usually consumed after a hot day.

Meethi Lassi (sweet lassi) is a blend of yogurt, milk, and sugar. Additionally, flavored lassi incorporates fruits and herbs. Check out some of our rich and luscious lassi recipes: Punjabi Lassi, Strawberry Lassi, Mango Lassi, and Pumpkin Lassi.

3. Aam Panna

Aam Panna is a popular drink as it captures the essence of India’s favorite tropical fruit. Originating from Gujurat, this fruit-based drink is a sweet and tangy roasted Mango drink. Made by roasting raw green mango and extracting the pulp, mango pulp, ice, water, and fresh mint leaves are blended together to make this simple vibrant green elixir. It is the perfect balance of sweet and earthy flavor.

4. Falsa Sherbet

This delicious concoction is made from a rare and beloved seasonal fruit, Indian sherbet berry also known as falsa. Fresh Indian sherbet berries are hard to find in the United States. The good news is that this refreshing drink can be made with frozen Indian berries available at Patel Brothers.

To make this drink, blend frozen Indian sherbet berries with water and sugar. Strain the falsa mixture through a strainer to remove the seeds. Blend the mixture with black salt, black pepper, ice, and water, and garnish with fresh mint leaves. The final product is a scrumptious and cooling beverage that’s perfect for beating the heat. Falsa sherbet is known for its unique and refreshing taste, balancing sweet and tangy flavors.

5. Sugarcane Juice

Sugarcane juice, also known as ganna ka raas, is perhaps every Indian’s favorite street food drink. A glass of fresh sugarcane juice is a natural way to cool down during the blistering heat. Sugarcane juice is made by pressing sugarcane stalks through metal rollers.  

The freshly squeezed juice is served in a tall glass with a squeeze of lime juice and a pinch of ginger. Sugarcane juice is energizing and hydrating, enjoyed by all age groups. This all-time famous street drink is readily available from roadside vendors in India. It’s sweet, pleasing, and leaves you craving more.

6. Falooda

Falooda is a treat both for the eyes and the tastebuds. It is one of the best Indian desserts that showcase a symphony of flavors and textures. Falooda is a visually appealing, multi-layered dessert drink. It combines sweet, creamy, chewy, and crunchy flavors. It’s a rich concoction of falooda sev, milk, ice cream, jelly, basil seeds, and syrup.

To prepare, heat milk and heavy whipping cream in a pot until it boils. Add sugar and stir until the milk thickens. Let the mixture cool. In a tall glass, pour syrup (rooh afza) at the bottom. Add basil seeds, falooda sev, jelly, and milk mixture. Top with a scoop of ice cream and drizzle with more syrup. Garnish with mixed chopped nuts.

While enjoying falooda, you experience an indulgent symphony of flavors, ranging from the sweet flavor of rooh afza to the rich ice cream, gooey falooda sev, and the crunchy nuts on top.

7. Pyar Mohabbat Sharbat

Pyar Mohabbat Sharbat translates to “love drink”. Pyar Mohabbat Sharbat gained popularity from a streetside vendor who invented this drink to serve during Ramadan. This Delhi-style refreshing cold drink truly hits the spot after a long humid day.  

This super simple and easy drink is made by mixing chopped watermelon, cold milk, and rooh afza. In a tall glass, add ice, watermelon mixture, and basil seeds, and top it off with ice cream before serving. This rosy drink is ambrosial and delightful.

These drinks are common street food and household beverages during the summer months in India. Indian drinks showcase the diversity of Indian cuisine, with designated beverages for every season. The above Indian summer beverages will ensure that you stay hydrated all summer long.

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Rice is a staple in Indian cuisine. It can be spicy or sweet, rice always finds its way on the table.  Rice plays a vital role in India, and the preparation method, flavor, taste, and ingredients vary from region to region. Basmati rice is one of the most common types of rice used in Indian cuisine. 

What is Basmati Rice?

The name "basmati" derives from the Hindi words "bas" (aroma) and "mati" (full of), which mean "full of aroma." Basmati rice is a long-grain rice known for its aroma, flavor, and texture. When fully cooked, basmati rice has a light and fluffy texture. The grains separate easily and do not stick together. The subtle nutty flavor of basmati rice doesn't overpower other ingredients. It can absorb flavors from spices, enhancing the taste of the dish.

It is grown in India, Pakistan, and Nepal. India is one of the biggest producers and exporters of basmati rice in the world. Because of its popularity, basmati rice is used in other cuisines worldwide. Basmati rice is known for its high quality and is considered one of the best types of rice in the world. There are numerous types of vegetarian and non-vegetarian rice dishes. We have compiled a list of famous dishes made with basmati rice:

1. Biryani

No Indian wedding is complete without biryani. Biryani is a royal and festive dish known for its scrumptious taste and flavorful ingredients.  Biryani is a versatile dish. Vegetarian and non-vegetarian biryani (made with chicken, goat, lamb, or shrimp) can be prepared the same way. 

Meat or vegetables are cooked with onions, tomato puree, ginger garlic paste,  green chilies, and yogurt. Spices like biryani masala, cardamoms, cloves, black cardamom and cinnamon, bay leaf, caraway seeds, turmeric powder, red chili powder, coriander powder, and garam masala powder are added.  Once the meat or vegetables have been thoroughly cooked, they are layered with boiled rice topped with cilantro, mint, green chilies, and saffron water. Lastly, it is covered with aluminum foil with a lid and cooked on low heat for 10 to 15 minutes.  Biryani is served with hari chutney raita and salad. 

Some popular types of biryani include Bombay biryani, Sindhi biryani, Vegetable biryani, Hyderabadi biryani, and Malabar biryani. Biryani is a symphony of flavors with a thorough balance of spiciness and richness.

2. Pulao

Pulao is a less spicy rice dish. The broth also known as yakhni is the crucial element in making pulao flavorsome and wholesome.

First, the broth is prepared with meat or vegetables, whole ginger and garlic, onions, cumin seeds, coriander seed, fennel seeds, cardamom pods, cloves, cinnamon sticks, bay leaves, black peppercorns, salt, and water for about 30 to 45 minutes. Once the broth is ready, by using a colander, strain to remove the solid ingredients, separating them from the liquid.

In a heated pot, onions are sauteed along with whole spices like green cardamom pods, cloves, cinnamon sticks, bay leaves, and black peppercorns. The meat is added and mixed. The pre-soaked rice is added along with the broth.  The rice and broth are brought to a boil. The heat is set to low and the pot is covered. Rice is cooked until it is fully cooked. Pulao is garnished with fried onions.  It is served with hari chutney raita.

3. Khichdi

Khichdi also known as khichri is everyone’s all-time favorite comfort meal. It is loved by babies and adults. In a heated pan, cumin, ginger garlic paste, turmeric, and garam masala is sauteed. Pre-soaked rice and moong dal are added to the spices. Along with salt, everything is mixed and set to low heat until the rice is fully cooked.

Like soup,  khichdi is easy on the stomach and is a popular choice of food when someone is under the weather.  It has a porridge-like consistency. A dollop of ghee is added on top. Khichdi is commonly served with mint chutney, yogurt, or pickles. Khichdi is delicious, hearty, and healthy. 

4. Tomato Rice

Tomato rice is an easy-to-make one-pot dish that uses leftover rice and quickly creates a new wholesome meal. This is a tomato-based dish infused with aromatic spices. Tomato rice can be served as a standalone meal or as a side dish.  It is perfect for lunch or dinner.

In a heated pan, mustard seeds, urad dal, fennel seeds, chopped garlic, curry leaves, and sliced onions are mixed and cooked together for a few minutes. Next, the tomatoes are added with spices like chili powder, turmeric, and garam masala. The tomatoes are cooked until softened. Lastly, leftover rice, ghee, and cilantro are added and mixed together.  Tomato rice is a versatile dish as you can add more vegetables like peas, carrots, corn, and bell peppers for more nutrition.

Rice is the most loved grain and a pantry staple in India. Every basmati rice dish is flavorful in its unique way. Rice is an inherent part of Indian culture. It is safe to say, Indians love their rice as much as they love their bread.

Indian cuisine has it all - a plethora of delicious vegetarian and vegan dishes, a long list of delicacies for all of the carnivores out there, and out-of-the-ordinary coastal cuisine. Indian coastal cuisine is known for its unique seafood dishes. It is a trove of flavors, spices, and cooking techniques.

Coastal regions of India include Goa, Gujarat, Maharashtra, Kerala, West Bengal, Odisha, Tamil Nadu, Karnataka, and Andhra Pradesh. Each part has its own culinary traditions and local ingredients that add to the richness and flavor of the dishes. Indian coastal cuisine offers a variety of fresh seafood dishes from fish, prawns, crabs, lobsters, clams, and squid.

Fish and rice are a staple of the coastal regions. Coconut is one of the main ingredients. It is used in various ways such as fresh coconut, coconut cream,  coconut milk, or coconut oil. From flavorsome and tangy curries to crispy and crunchy fried fish, Indian coastal cuisine is a delicious treat for seafood enthusiasts. Below are our top recommendations for dishes of coastal Indian cuisine:

1. Malabari Fish Curry

It is a traditional dish that originated from the Malabar region of Kerala, India. Malabari fish curry is made from pomfret, white fish, or kingfish. In a heated coconut oil pan, coriander seeds, cumin seeds, fennel seeds, and dried red chilies are tempered followed by grated coconut and other spices. Onions, tomatoes, ginger and garlic paste, and green curry leaves are thoroughly cooked together to make the gravy of the dish. Finally, coconut milk is added to make the gravy more creamy. 

Medium-sized fish pieces are added to the gravy and cooked for about 10-15 minutes.  Malabari fish curry is garnished with fresh cilantro. It is served with steamed white rice or appam (pancake made from fermented rice batter). 

Malabar fish curry is the perfect balance of flavors, mingling the abundance of coconut milk with the tanginess of tomatoes and aromatic spices.

2. Chettinad Prawn Masala

This finger-licking prawn masala dish came from the Chettinad region in Tamil Nadu, South India.  Chettinad prawn masala is one of the prime and famous shrimp curry dishes as Indians love their curry. Prawns are first washed thoroughly and marinated with salt and turmeric powder. It's set aside for about 30 minutes.

Fennel seeds, mustard seeds, black peppercorns, black cardamom, cumin seeds, dried red chilies, cinnamon sticks, and cloves are dry roasted and grinded and made into a Chettinad special masala powder. The marinated prawns are added and cooked in the masala for 5 to 7 minutes.

Chettinad prawn masala pairs well with steamed white rice, dosa, idli, or roti. Chettinad prawn masala is fiery, sapid, and loaded with flavor.

3. Prawn Biryani

Prawn biryani is dum-style biryani. It is the ultimate treat for all biryani lovers. Prawns are marinated with ginger garlic paste, yogurt, turmeric powder, red chili powder, coriander powder, garam masala, cinnamon stick, clove, cardamom, mace, nutmeg, and lemon juice.

The marinated prawns are layered with semi-cooked boiled rice topped with ghee, fried onions, and saffron water and cooked over low heat.  The result is tasty biryani. It is served with mint chutney raita and kachumber salad.

4. Goan Fish Fry

Goan fish fry is one of the best-fried seafood dishes in Indian coastal cuisine. Goan fish fry is made with fish fillets like kingfish, pomfret, or tilapia. The fillets are marinated with ginger garlic paste,  turmeric powder, red chili powder, coriander powder, garam masala, paprika, tamarind paste, and lemon juice.

Fish fillets are coated with a mixture of semolina, rice flour, red chili powder, turmeric powder, and salt and shallow fried on both sides until golden brown and crispy. It can serve as an appetizer or an entree. The fried fish is served with fresh lime wedges and chutney. Goan fish fry is known for its crunchiness,  bold flavors, tangy marinade, and crispy texture.

Indian coastal cuisine is a lip-smacking combination of exquisite flavors. If you are a true seafood fan, exploring Indian coastal cuisine will be an exciting culinary journey for your palate.

All mango lovers rejoice, it's officially mango season. Mango, also known as aam, is the most sought tropical fruit in India. Mango is the national fruit of India.  India is one of the largest producers and exporters in the world.  Indian mangoes are known to be the “king of fruits” because of their superior taste, rich flavor, and sweet juiciness. National Mango Day is celebrated every year on July 22nd to honor this delicious fruit.

They are available during the summer months from May to September. Mango is a versatile fruit as it is used for salads, chutney, desserts, smoothies, juices, and curries, and pickled into the quintessential mango achaar.

No other mangoes can outdo the taste of Indian mangoes due to their premium quality.  The finest types of mangoes are grown in India. Indian mangoes are renowned internationally because of their exceptional aroma and variety.  Each variety of mango has its own recognizable taste, texture, and attribute. There are different varieties of Indian mangoes to choose from, we came up with a list to help you to navigate:

1. Alphonso 

They are also known as hapus.  Alphonso is considered the king of mangoes in India. They are large in size with bright yellow skin. Alphonso has a creamy, rich, sweet, and juicy flavor and smooth texture. It’s one of the most popular and eagerly awaited mangoes.

Because of its exceptional quality and taste, it has gained recognition worldwide. It’s one of the most highly sought out types of mango around the globe. This is the most expensive type of mango. Alphonso is often eaten fresh and used in smoothies, salads, and desserts.

2. Kesar

Kesar mangoes are grown in Gujarat, India. They have a sweet taste with a bit of tanginess. They have a sweet fragrant aroma that spreads everywhere. They are small to medium-sized with an oval shape. Kesar mangoes are golden yellow with a greenish overtone. 

It is very common to eat kesar mangoes straight off the tree as they are relatively easy to peel with a melt-in-your-mouth pulp.  Kesar is eaten fresh and is commonly used in traditional Indian desserts and drinks like aamras, mango juice, mango ice cream, and mango lassi (mango yogurt drink). Kesar mangoes are considered a superior mango variety and are eagerly awaited for each year.

3. Chaunsa

If you have a big sweet tooth, chaunsa will fulfill your sweet craving with its insatiable sweetness. Chaunsa has an oval shape with greenish-yellow skin that turns golden yellow as it ripens. The word chaunsa translates to “sucker” in Hindi. Chaunsa originated in Bihar, India. It refers to the sucking sensation that people experience when eating a fully ripe mango.

Compared to other mangoes, chaunsa have higher vitamin C content. There are four types of chaunsa mangoes: kala chaunsa, safaid chaunsa, mosami chaunsa, and azeem chaunsa. Chaunsa is rich, creamy, and exceptionally sweet.

4. Banganapalli

Banganapalli mangoes are also known as safedi. The mango is named after the town, Banaganapalle where it originated from. They are large-sized mangoes with firm and fiberless flesh. The taste is sweet and tangy. Banganapalli is eaten by itself and used to make milkshakes, desserts, and Indian pickles (achar).

5. Dasheri

They originated from Lucknow, India.  They first appeared in the gardens of Nawab of Lucknow. Dasheri mango is a small to medium-sized that is light yellow-green in color with peachy flesh. Dasheri is aromatic and has a nectar-like scent. The flavor of Dasheri mangoes is rich, sweet, and tangy.

Due to their exceptional taste and quality, all of these types of mangoes listed above are highly sought after and considered tropical luxury fruit around the world.  Indian mangoes are top-notch. They are very high in demand during their peak season.  Sweet mangoes are one of the fruits that make blistering hot summer bearable. For many Indian families, it has become a tradition to enjoy delicious mangoes together after a meal.

Eating an Indian mango is an experience in itself.  Mangoes are the main ingredient for tasty summer cool drinks like aam ka pana and mango lassi.  For a true mango lover, summer is incomplete without indulging in sweet mangoes. If you are looking to satisfy your Indian mango craving, stop at your local Patel Brothers as they carry a wide variety of Indian mangoes. 

Indian cuisine is elite. From rich curry and gravies to aromatic rice dishes to opulent bread, Indian cuisine has it all. What’s often underrated and not given enough recognition are the delicious condiments that Indian cuisine offers. Indians love their condiments and their meal is incomplete without them.

Condiments are an essential part of Indian cuisine, being served and consumed in every meal. Indian condiments are flavorful and well-seasoned. Condiments enhance and elevate the overall taste of the dish. There are endless varieties. We have put together our top picks of Indian condiments:

1. Mint Chutney is known as pudina chutney or hari (green) chutney. 

The greatest of all chutneys. This green delicacy is eaten with about everything from snacks to bread. This easy and no-cook chutney is simply made by blending together fresh mint leaves, cilantro leaves, green pepper, garlic, cumin, and lime juice. This pesto-like blend is cool, zesty, and spicy. 

Mint chutney can be added to yogurt and made into a yogurt sauce called raita or can be served by itself.  Samosas and pakoras are incomplete without mint chutney.

2. Tamarind (Imli) Chutney

Sweet and tangy is the way to describe the taste of tamarind chutney. Tamarind chutney is made in various ways. The most common way to make it is to take seedless tamarind pulp and cook it with jaggery, black salt, roasted cumin, and red chili powder. Cook until thickened to the point that it's slightly syrupy. Let it cool down and store it in the refrigerator in a mason jar. It has a luscious texture and is sticky.

Tamarind chutney is used as a main topping for chaat and bhel puri as it elevates the taste.  Additionally, it is served with fried snacks like pani puri, samosas, aloo vada, kachori, and pakoras.

3. Cranberry Mango Chutney

Cranberry Mango chutney is a sweet and zesty succulent concoction of orange, lemon,  mango, cranberries,  garam masala, green chilies, star anise, and various spices. This special chutney can be made during the holiday season or can be made on special occasions. This delicious chutney can be eaten with meals, salads, papad, and crackers.

Our cranberry mango chutney recipe is a chef’s kiss. This is a guaranteed crowd-pleasing chutney that will leave your guests talking about it for days.

4. Coconut Chutney

Coconut chutney is an all-time favorite South Indian condiment. Dosa, idli, and uttapam are incomplete without delicious coconut chutney. Desiccated coconut, roasted gram lentils, cumin seeds, garlic clove, and lemon juice are blended together with warm water to make a smooth paste.  Mustard seeds, asafoetida, dried red chili peppers, and curry leaves are tempered and poured over the paste. 

Coconut chutney is aromatic, smooth, and creamy.  The taste of coconut chutney is divine and delightful.

5. Kachumber

Kachumber is the Indian version of pico de gallo (salsa).  This low-calorie side salad consists of chopped fresh onions, tomatoes, cucumber, green chilies, mint, and cilantro.  Lemon juice is added along with a pinch of salt,  black pepper, and roasted cumin powder. Kachumber is served as an accompaniment to rice and curry dishes.  The fresh veggies in kachumber help to tone down the heat in spicy dishes.  This colorful salad is served with most meals in restaurants.

6. Achar also known as Indian pickle

Every cuisine has a catchall condiment. Basically, when you add a spoonful of that one awesome sauce on anything and it is guaranteed to take your meal to the next level. For Indian cuisine, it’s achar.

Achar is spicy, peppery, and fiery.   Achar is made from mustard oil and an assortment of fruits, and vegetables that are preserved in brine.  The spices and herbs used in achar include red chili powder, dry mango powder (amchur), fenugreek seed, fennel seeds, nigella seed,  carom seeds, turmeric, and mustard seeds. Achar has a long shelf life.

There are countless variations of achar, every family has their own recipe that has been passed down from generation to generation. Popular flavors of achar include Hyderabadi achar, raw mango achar, carrot achar, lemon pickle achar, and lahsun (garlic) achar.

Indian condiments add distinct flavor and out-of-the-ordinary taste to every bite. Indian condiments are an innovative way of adding more complex flavors to simple meals. They add excitement and add heat and a balance of spicy and tangy flavors that give that “chaat paata” taste to your food. Be sure to try the delicious condiments, the next time you have Indian food, your tastebuds will thank you.

Indian cuisine is bread heaven. Along with over-the-top delicious rice, meat, and vegetable dishes, Indian cuisine is known for its leavened and unleavened flatbreads.  Indian bread is made on the stovetop, baked, fried, and roasted on a tandoor (clay oven). Indian bread is recognized for making Indian cuisine extraordinary and unique from other cuisines around the globe. Indian curries and gravies are incomplete without bread. Indian bread enhances the cuisine to a substantial degree. 

Indian cuisine is known to be versatile, diverse, and regional. There are over a dozen different types of Indian bread.  In India, they vary from region to region. Every region has its own twist to the classic. We have compiled a list of popular Indian bread and how you should eat them.

1. Roti

Roti is also known as chapati.  An everyday staple in every Indian household. Roti can be eaten with just about anything. This round-shaped unleavened flatbread is made with simple ingredients like whole wheat flour, salt, and water on a flat tawa (griddle). Nothing beats the taste of garam (hot) roti off the stove. Fresh rotis are available at Patel’s fresh kitchen located inside the Patel Brothers store.

2. Paratha

Golden-Brown in color, this crisp and flaky delicacy is everyone’s favorite weekend breakfast item. Paratha is often dipped in chai and eaten. Additionally, paratha is paired with a veggie omelet. This square-shaped unleavened flatbread is made with whole wheat flour, salt, water, and ghee. The dough is divided into medium-sized balls and rolled with a rolling pin. It is then layered with ghee and shallow fried on each side.  

Stuffed parathas come in delicious variations like aloo (potato) mooli (radish), gobi (cauliflower), and cheese. Stuffed parathas are often accompanied by achar, yogurt, and various chutneys.

3. Puri

Puri is a soft and fluffy fried unleavened bread made with flour, water, salt, and oil. This round-shaped dough inflates when it strikes hot oil. The result is a puffed-up golden crispy ball. Puri is commonly served for breakfast along with chana masala and potato curry. 

Puri is often eaten with famous Indian desserts like halwa and kheer. Puri is a popular flatbread that is a must-have during religious festivals and special occasions.

4. Naan

Naan is the most popular leavened flatbread in India. The dough is prepared with all-purpose flour, yeast, milk, baking powder, baking soda, and yogurt. Soft and buttery bread is the only way to describe it.  The dough is divided into baseball-shaped balls and placed into a tandoor oven. 

The varieties of naan are plentiful and some popular types include butter naan, onion naan, chili cheese naan, and keema (minced meat) naan.

5. Dosa

Dosa is a thin lacey crepe made with fermented rice and lentil batter.  It’s a giant crispy crepe and is a breakfast favorite in South India. The most popular type of dosa is masala dosa, a savory crepe filled with spicy potato mash made with potatoes, spices, onions, and curry leaves. Other varietes of dosas include neer dosa, rava dosa, and pesarattu dosa. Dosa is served with vegetable sambar and coconut chutney. Dosa is a delicious creation.

6. Bhakri

Bhakri is among the most popular bread in Gujarat, Rajasthan, and Maharashtra. It is made with millet flour cooked over a hot tava (griddle) and brushed with ghee. Bhakri is a specialty dish that is hearty and nutritious. Bhakri is thicker than a roti.  Bhakri is accompanied by yogurt, thecha chutney, or baingan bharta (eggplant curry).

7. Thepla

Methi thepla is the most common and is freshly made daily at Patel’s Fresh Kitchen inside the store. Methi thepla is made by using methi leaves (fenugreek leaves) and a combination of flour such as wheat flour and gram flour and various spices and herbs.  Other types of thepla include mooli and lauki (bottle gourd). Thepla is served with yogurt, chutney, or pickle (achar).  Thepla is the go-to flatbread to carry when traveling. 

Additionally, each of these bread tastes delicious on its own. Bread is an essential part of an Indian meal. The heart of Indian cuisine lies in its delightful variety of bread. The diversity of Indian bread is a true testament to the richness and greatness of Indian cuisine.

Indian snacks are a vibe, from crunchy to salty to sweet, Indian cuisine has them all. Indians love their snacks, and almost every household has its own favorite that they stock in their pantry. Indian moms love to carry a stash of their family’s favorite Indian munchies when they travel anywhere. 

A snack to fit every mood. You no longer have to travel to India to stock up on all of your favorite Indian snacks. Patel Brothers is an Indian snack heaven, you can find everything and anything there. With endless options for must-have Indian snacks to try, we have put together our top picks of snacks to buy at Patel Brothers:

1. Swad Bombay Mix

This is also known as chiwda or chevdo. Bombay mix is a crunchy and savory snack. This delicious delicacy is a mix of spicy dried ingredients consisting of nuts, lentils, puffed rice, and gram flour balls. Bombay mix is usually served with chai. Chiwda is a must-have in every Indian household pantry. A burst of flavor hits you upon the first bite, it's hot and fiery.

2. Swad Masala Banana Chips

Banana chips are a popular snack in South India. Thinly sliced bananas are deep-fried in palm oil. It is seasoned with spices such as red chili powder, dried raw mango powder, coriander, cumin, clove, cinnamon, and fennel seeds. Banana chips have the best combination of both sweet and spicy flavors.

3. Swad Masala Papdi

Masala Papdi is a fried thin crispy cracker made out of gram flour, salt, water, and speciality spices. The kneaded dough is rolled into a thin square shape and deep fried.  Masala papdi is served with an array of chutneys such as mint chutney, tamarind chutney, or mango chutney for dipping. It is also added as a topping on chaat, bhel puri, or sev puri. Masala papdi is an out-of-the-world snack with a well-balanced crunch and spice.

4. Kurkure Masala Munch

Kurkure is the Indian version of chips. It has a distinctive crunch and texture. Made from cornmeal and rice flour, and flavored with a blend of spices, such as red chili powder, amchur powder, coriander powder, garlic powder, and ginger powder. Other exciting and bold flavors include green chili, chili chatka, Hyderabadi hungama, and naughty tomato. Once you open a bag of kurkure, you can’t stop until it's finished.

5. Janaki Spicy Peanuts

Peanuts are roasted and seasoned with a blend of various spices. Spicy peanuts are the favorite snack to accompany a cold drink. Spicy peanuts can also be used as a topping for salads or can be added to chaat or bhelpuri for an extra burst of flavor.  If you are a fan of munching on dry nuts, spicy peanuts are for you. They make for a perfect everyday on-the-go snack.

6. Vijaya Chakali

This snack is also known as Chakli or Chakkuli. Chakali is a spiral-shaped crunchy snack made from rice flour, gram flour, and lentils.  Spices such as coriander powder, cumin powder, sesame seeds, red chili powder, turmeric, and asafoetida powder are added to the dough. Deep fried to golden perfection, chakali is a popular Diwali snack and is often shared with family and neighbors. Chakali is an explosion of flavor in every bite.

7. Methi Thepla

Methi thepla (thin spiced flatbread) is freshly made every day at Patel’s Fresh Kitchen inside the store. Methi thepla is made by using methi leaves (fenugreek leaves) and a combination of flour such as wheat flour and gram flour and various spices and herbs. Methi thepla is served with yogurt, chutney, or pickle (achar). Methi thepla is a staple to bring while traveling as it can be kept at room temperature for a few days.

Some delicious snacks available daily at Patel’s Fresh Kitchen include baked samosas, veggie pastry puff, vada pav, and paneer pav.

All of these snacks can be eaten on the go or can be served with chai or coffee. Indian snacks are appetizing, lip-smacking, and delightful. When it comes to flavorful and unique snacks, Patel Brothers has something for everyone. Find all of the delicious Indian snack favorites at your local Patel Brothers - we have over 50 locations, find one near you!

Indian cuisine is one of the greatest cuisines on the planet. It has gained its long-awaited momentum, and now Indian food is available in the smallest towns around the world. Undoubtedly, Indian cuisine is scrumptious and full of flavor. For the first timers, picking out which Indian dish to try can be overwhelming as the cuisine is enormously diverse and the options are endless. 

A recent Tiktok trend of trying Indian food has gone viral, and people are jumping on the bandwagon with their reviews of Indian food all over social media.  With endless options for must-have Indian foods to try, we have put together our top picks of foods to try at an Indian restaurant:

1. Papad (also known as Papadum)

Papad is an Indian version of a tortilla chip. It is a fried thin crispy cracker made out of gram flour which comes in all sorts of sizes and flavors. The dough is made with gram flour, salt, water, and cumin seed. The kneaded dough is rolled into a thin circular shape and deep fried. Indian restaurants will serve papad as an appetizer with an array of chutneys such as mint chutney, tamarind chutney, or mango chutney for dipping. 

Papad is the perfect crunchy appetizer, once you start eating papad, you can’t stop until it’s finished!

2. Samosa

Samosa is a triangular-shaped fried pastry filled with a spicy mixture of potatoes and green peas. Samosa is one of the most popular snacks in South Asia and is also commonly served with chai. 

Samosa is very versatile as it can be either vegetarian or non-vegetarian. Other popular samosa flavors include keema samosa which can be either beef or chicken, chana dal samosa, tandoori paneer samosa, and cheese and spinach samosa. Samosa is always paired with mint chutney, a dipping sauce made with mint, cilantro, green peppers,  garlic, and cumin seeds. 

Samosas are served hot,  crunchy, flaky, and full of aromatic flavor. 

3. Chicken Tikka Masala

Boneless chicken is cubed and marinated with yogurt, ginger garlic, and spices such as paprika, red chili powder, cumin powder, coriander powder, and tikka masala. The marinated chicken is placed onto skewers and grilled  (or charred) to perfection. The chicken is then added to a luscious sauce made out of tomato paste, onions, spices, and cream. It is garnished with fresh garam masala and cilantro. 

Chicken Tikka Masala is served with basmati white rice or naan. It is rich, smoky, and creamy and will leave your stomach feeling satisfied. 

4. Daal Makhani

Makhani means “buttery”. Unlike other dal recipes which are relatively easy to make, dal makhani is one of those dishes that are made on special occasions and is time-consuming. The taste is heavenly and completely worth the time.

Kidney beans and Black Gram lentils are soaked overnight. They are slow-cooked together until soft. The dal is then added to a creamy sauce. It is prepared with a generous amount of butter, ginger garlic paste, tomatoes, onions, and spices such as cumin seeds, red chili powder, turmeric, cinnamon stick, bay leaf, and cardamom. 

Fresh cream and kasuri meethi (dried fenugreek leaves) are added, and the dal is set to simmer for a few minutes. Finishing touches are given to the dal by adding a smokey flavor using the dhungar method. Dal Makhani is served with cumin rice, roti, or naan, and is one of the most beloved lentil dishes in India. Its flavor is buttery, creamy, delectable, and divine.

5. Garlic Naan

Naan is the most popular leavened flatbread in India. The dough is prepared with all-purpose flour, yeast, milk, baking powder, baking soda, and yogurt. Soft and buttery bread is the only way to describe it.  The dough is divided into baseball-shaped balls and placed into a tandoor oven. The naan is topped with a garlic butter sauce before serving. Naan is served with all Indian curries, sabzis (vegetables), and dals.

The varieties of naan are plentiful and some popular types include butter naan, onion naan, chili cheese naan, and keema (minced meat) naan. 

6. Gulab Jamun

No Indian meal is complete without dessert. Gulab Jamun is a soft and melt-in-your-mouth dessert. This deep-fried ball-shaped treat is made from milk solids, flour, and sugar. Once deep-fried and brown, it is soaked in a sticky syrup that consists of sugar, cardamom, saffron, and rosewater for a few hours. Gulab Jamuns are served warm. 

Other delicious must-have desserts include gajar halwa (pudding made by slow-cooking grated carrots in ghee, milk, sugar, and cardamom), and kheer (rice pudding made with full-fat milk, sugar, and cardamom and nuts). 

We hope that this list will help you navigate the epic Indian food scene. Although traditional Indian food can be on the spicier side,  you can always ask the restaurant to make it at your desired spice level. 

Indian cuisine is truly a foodie’s paradise and guarantees to tantalize your taste buds. Trying Indian food is an experience in itself and one that will keep you going back for more.  It is always a great idea to experiment with your taste buds and try foods that you have never tried before. What better way to start than with Indian cuisine!

Blazing with flavorful combinations, Pakistani cuisine takes you on a culinary experience that enlivens your tastebuds. Pakistani cuisine is a melting pot of cuisines from around the globe. Pakistani food has the most extraordinary mix of taste and flavor. It truly stands out from all other cuisines around the world. 

What is Pakistani Cuisine?

Pakistani cuisine is an amalgamation of regional culinary traditions from the Mughlai, Aryans, Scythians, Persians, and Turks. Pakistani cuisine adopted culinary practices of other cuisines while adding vital elements of its own. Pakistani cuisine is diverse as the country’s culture and population and in every corner of the country, you will discover a unique dish to try. 

Each province of Pakistan has something tasteful and delightful to offer. The level of spicy varies depending on the part of the county. The provinces of Sindh and Punjab offer a variety of tangy and spicy dishes. On the other hand, Balochistan and Khyber Pakhtunkhwa offer milder-tasting dishes.

Though the cuisine may be mainly non-vegetarian, it offers delicious vegetarian dishes. Popular spices in Pakistan include garam masala, coriander powder, cumin, brown cardamom, green cardamom, clove, mace, and nutmeg. Some vegetables commonly found in Pakistan cuisine include bitter gourd, okra, eggplant, potatoes, mustard greens (sarson), cauliflower, and cabbage. Fruits that are locally grown in the country include mangoes, guava, Indian blackberry, pomegranate, oranges, lychee plums, apricot, and papaya. 

Unlike other South Asian cuisines, Pakistani cuisine is more bread-based. Bread is served with all types of curries. There is an extensive variety of bread. Some well-known types of bread include roti, paratha, taftan, shermal, kulcha, and tandoori naan. 

Pakistani cuisine is known for its succulent barbecue dishes. Different types of meats are marinated in different blends of spices and seasonal herbs and grilled on a tandoor (large clay oven). The result is fiery, smokey, and flavorful. Top delicious Pakistani BBQ dishes include chicken tikka, seekh kabab, and malai boti. 

Let’s dive in and look at some of the dishes that Pakistani cuisine has to offer:

1. Biryani

Biryani is every Pakistani’s favorite Friday food. Biryani is perhaps the most festive dish in Pakistani cuisine. No wedding celebration is complete without biryani.

First, meat curry is fully cooked with ginger garlic paste, yogurt, tomatoes, fried onions, dried plums, pre-made biryani masala, and spices such as chili powder, turmeric powder, garam masala, cardamom,  and cumin powder. 

Lastly, the meat curry is layered with boiled potatoes and pre-cooked rice topped with fried onions, mint, cilantro, saffron milk, and green chilies. Biryani is covered and steamed for about 10 to 15 minutes. Biryani is served with raita chutney (yogurt sauce made with yogurt, cumin, green peppers, mint, and cilantro).  Biryani is aromatic, flavorsome, and divine. Nothing hits the spots like a plate of good biryani. 

2. Chicken Karahi 

Originating from the Khyber Pakhtunkhwa region of Pakistan, karahi is traditionally cooked on a big wok also known as Karahi in Urdu. Karahi is a tomato and ginger-based, thick masala curry. Karahi is a relatively easy and quick dish to prepare. 

In a heated oil pan, chicken is cooked with fresh ginger garlic paste until golden brown. Chopped tomatoes and simple spices such as coarsely crushed black pepper, cumin powder, coriander powder, and paprika are added. The chicken is cooked on high heat for about 20 minutes or until the oil separates. A dollop of butter is added before garnishing. Karahi is garnished with julienne ginger, green chilis, and cilantro. 

Karahi is usually served with fresh tandoori naan or paratha.  Karahi is peppery, sapid, saporous, and spicy. 

3. Halwa Puri 

A weekend favorite, halwa puri is known as the breakfast of champions in every Pakistani household. 

This breakfast platter consists of aloo cholay, spicy and tangy potato and chickpea curry made with spices like red chili flakes, ajwain, mustard seed, nigella seed, cumin, fenugreek seed, and amchur powder (mango powder). Sweet dense pudding known as suji halwa is made with ghee, semolina, sugar, green cardamom, and nuts. Lastly, puri,  which is soft and fluffy fried bread made with flour, water, salt, and oil.

Halwa puri is a perfect combination of a savory and sweet meal. 

4. Lassi

Lassi is a creamy and frothy traditional Punjabi cold drink. There are many variations of lassi ranging from namkeen (salty) to meethi (sweet). Namkeen Lassi (salty lassi) is a blend of yogurt, salt, and cumin.  It is usually consumed after a heavy meal. 

Meethi Lassi (sweet lassi) is a blend of yogurt, milk, and sugar. Additionally, there is also flavored lassi in which fruits and herbs are added. Be sure to check out some of our rich and luscious lassi recipes: Punjabi Lassi, Strawberry Lassi, Mango Lassi, and Pumpkin Lassi.

Lassi is one of the most popular beverages in Pakistan. Lassi tastes heavenly on a hot summer day. 

During the last decade, Pakistani cuisine has become increasingly popular and has gained a massive following, therefore, putting  Pakistani food on the global map. Whether it is trying a new dish at your local Pakistani restaurant or recreating a Pakistani recipe in your kitchen, there are endless options of delicious dishes for everyone from all walks of life to experience. With its variety of flavorful dishes, Pakistani cuisine is guaranteed to please any palate.

Bengali food is one of India’s most celebrated cuisines, known for its myriad of extraordinary dishes. This cuisine is heaven for seafood lovers but equally offers flavorsome and appetizing vegetarian dishes.

What is Bengali Cuisine?

Bengali cuisine is the culinary style of Bengal that consists of the country Bangladesh and the Indian state of West Bengal. The region’s history and climate have a major influence on the food. In addition, Bengali cuisine was influenced by Arabic, Persian, and Mughali food.

West Bengal and Bangladesh share many similarities but also inherent differences.  West Bengal has a heavy population of Hindus that are mainly vegetarians. Bangladesh has a predominantly Muslim population who  are non-vegetarian. Therefore, Bengali cuisine is a mix of vegetarian and non-vegetarian dishes.

Rather than food being served all together, Bengali cuisine follows a multi-course tradition where food is served course-wise, usually in a specific manner.  It resembles the à la russe style of French cuisine where food is brought out in sequence and served in portions. The cuisine is divided into four different types of dishes, charbya (food that is chewed), choṣya (food that is sucked),  lehya (foods that are licked), and lastly peya (drinks).

Fish and rice are a staple in Bengali cuisine. The two most sought and popular fish dishes include hilsa and rohu. There is heavy use of mustard oil which adds a pungent flavor to Bengali dishes. Bengali cuisine uses a unique blend of spices called paach phoron. Panch phoron translates to “five spices”. This mixture is made of equal parts of five whole-seed spices: mustard seeds, nigella seeds, fennel seeds, fenugreek seeds, and cumin seeds.  This spice blend is used in most Bengali dishes, making them very aromatic and flavorful.

From starters to main entrees to desserts, Bengali cuisine has it all. We strongly recommend that you try the following Bengali delicacies:

1) Shukto

Shukto is a vegetable medley cooked in mustard and poppy seed gravy, usually served at the beginning of the course. Shukto has different variations and can be prepared in many ways. It is often made with bitter gourd, sweet potatoes, green bananas, papaya, eggplant, drumsticks, and beans. First,  the vegetables are boiled and set aside. In a pan, bay leaf, ginger, red chili pepper, green chili pepper, turmeric, panch phoran spice mix, and paste made of poppy seeds and mustard seeds are cooked thoroughly together. 

Milk is added to the cooked vegetables and brought to a boil.  Shukto is served hot with roasted cumin seeds and ghee on top. Shukto tastes bitter and has an acquired taste.

2) Macher Jhol

Mach refers to fish and jhol refers to gravy-based curry. This is a spicy and simple fish curry. It is normally made with lakewater fish, however, it can be made with cod, salmon, or halibut.  First,  fish is marinated with salt and turmeric for a few hours. The fish is fried in mustard oil and set aside. The gravy is prepared with onions and tomato, and ginger garlic paste along with spices such as nigella seeds, turmeric, red chili powder, cumin powder, and coriander powder.

Once the gravy is ready, fried fish is added with a pinch of sugar and cooked for about 10 minutes. It is garnished with slit green chilies and cilantro and served with steamed rice. Machar jhol is one of the most popular dishes, and an integral part of Bengali cuisine.

3) Chingri Malaikari

Chingri Malaikari is a signature Bengali delicacy made with jumbo-sized prawns and coconut milk.   Prawns are thoroughly cleaned and marinated with salt and turmeric for half an hour. The prawns are fried until golden brown and set aside. In the same pan, bay leaf, cardamom, cloves, and cardamom are first added. Onion paste, tomatoes, red chili powder, and turmeric are added to the gravy. Once the gravy has become thick, coconut milk and sugar are added.

Lastly, the fried prawns are added to the gravy and cooked for about 5 minutes. A dollop of ghee and garam masala is added before serving. This is a popular dish served during special religious occasions and weddings. Chingri Malaikari is every Bengali’s favorite dish.

4) Misti Doi

Misti doi translates to sweet yogurt. One of the most beloved desserts of Bengali cuisine that requires only a handful of ingredients. Milk is thickened, sweetened with jaggery and combined with yogurt. The mixture is then left to ferment overnight in clay pots. It is garnished with saffron and nuts. Misti doi has a rich and velvety texture and melts in the mouth.

Other popular Bengali dishes include alu bhaate (mashed potatoes), begun bhaja (fried eggplant), and maach bhaje (fried fish).  Bengali cuisine is known for its scrumptious desserts like rasgulla, sandesh, and ras malai.

Bengali cuisine is very versatile and is definitely worth exploring. Most dishes are super easy to make and require very minimal preparation. The next time you find yourself in a Bengali restaurant, be sure to try out some of these popular dishes listed above. You will be pleasantly surprised at how delicious it tastes.

Autumn officially kick starts the holiday season around the globe with one being Diwali, the festival of light. Diwali or Deepavali is a super festive holiday that is celebrated with anticipation, excitement, and grandeur. Firecrackers, oil lamps, and gifts – the mere mention of Diwali is the epitome of celebration. 

Diwali signifies the spiritual “victory of light over darkness, good over evil, and knowledge over ignorance.” Read more about Diwali, Dharma, and Resistance.  

Additionally, Jains and Sikhs celebrate their own festivals along with Diwali. For Jains, it marks the spiritual awakening of Lord Mahavira.  Sikhs celebrate Bandi Chhor Divas which marks the release of Guru Hargobind from imprisonment. 

Diwali is an official holiday in India, Malaysia, Nepal, Singapore, Sri Lanka, Fiji, and Guyana. In the Gregorian calendar, Diwali generally falls between mid-October and mid-November. This year, the light festival will begin on Saturday, October 22, 2022, and will end on Wednesday, October 26, 2022. Diwali is celebrated over 5 days:

Day 1- Dhanteras 

Diwali festivities are kicked off by people thoroughly cleaning their homes and businesses. It is a major shopping day as people shop for all sorts of things ranging from home equipment and utensils to gold and silver jewelry as it is considered a sign of good fortune. This day is dedicated purely to the goddess of wealth and good fortune, Lakshmi.  People place diyas around their houses for the next five days. Dhanteras represents an auspicious beginning for the new year. 

Day 2 -  Naraka-Chaturdasi (Choti Diwali) 

Preparations continue for day 3 which is the most important day of the light festival. People wake up early for a holy bath and wear new clothes before sunrise. The holy bath is said to remove all sins and impurities. This is followed by a visit to the temple. People prepare delicious and elaborate meals and desserts. They decorate their homes with lanterns and create rangolis using colorful powder and sand.

Day 3 - Lakshmi Puja

The third day is the primary day of Diwali where families gather together to perform Lakshmi puja.  This is followed by a big food feast and fireworks. Gifts are exchanged. Distribution of sweets also known as “prasad” is given. Diyas are placed in every room of the house.  It is believed that Goddess Lakshmi visits homes bringing blessings of wealth and prosperity. 

Day 4- Govardhan Puja 

The fourth day is the first day of the bright fortnight of the lunisolar calendar. In some parts of India, the fourth day of Diwali celebrates the bond of a husband and wife. Husbands give gifts to their wives. In other places, parents invite their newlywed daughter or son for a  festive dinner and give them gifts. 

Businesses open new accounts on this day as it's considered auspicious.  In rural areas of India, this day is dedicated to lord Krishna who saved farming areas from torrential rain and flooding. Members of the community prepare elaborate dishes with special ingredients which are first dedicated to Krishna and then shared within the community. 

Day 5 - Bhai-Dooj

The fifth day marks the end of the light festival. Bhai-Dooj celebrates the bond of brothers and sisters. Brothers travel to their sister's house for a fancy home-cooked meal. Sisters put tilak on their brothers' foreheads. Puja is performed praying for the brothers' long prosperous life. Brothers are hand fed by their sisters and gifts are given.  

Observances of Diwali differ depending on region and traditions as celebrations in North India differ from those in South India.   People in different parts of India celebrate Diwali with various practices and rituals. A couple of common themes are the lighting of diyas and the gathering of family and friends. 

No Indian festival is complete without food, Diwali is a good time to indulge in delicious foods and sweets guilt-free. Read all about the delicious foods eaten during this festive occasion in our previous blog, Diwali, A Festival Of Flavors  

Additionally, check out our brand new scrumptious Diwali recipe videos Ras Malai Cake Jars,  Coconut Ladoos with Rose, and Diwali Charcuterie Board. We recommend trying these out-of-ordinary delicious dessert recipes during the upcoming Diwali and it is guaranteed to leave your guests talking about it for days. 

Diwali is a time for new beginnings and celebrating life with your loved ones and making new memories with your nearest and dearest.  Patel Brothers wish you and your family a Shubh Diwali!