Holi announces the passing of winter and arrival of spring, radiating merriment. People meet each other with warm embraces, burying hatchets, and throwing away their worries. During Holi, every corner presents a colorful sight filled with singing, dancing, delicious foods and desserts, and quality time spent with friends and family. This Festival of Color in spring is nature’s way of singing “Holi Hai!”.

From grandparents missing the festivities back home, NRI’s introducing their young children to the festivities, or an American-Indian bringing their Non-Indian co-workers to a holi event, this is one holiday that is enjoyed by all age groups. Over the years, the Holi festival has been mainstreamed and has become a welcoming space for all faiths. This Festival of Colors is often attended and enjoyed by many, including Muslims, Sikh, Mormons, Catholics, and Jews.

Over the last few decades, the Indian population in the U.S. has grown drastically in metropolitan cities like New York, Chicago, San Francisco, San Jose, and D.C. When it comes to Hindu holidays like Diwali, Lohri, or Holi, Indian associations and festival organizers plan colorful, fun-filled events of Indian street food, singing, and choreographed dancing.

Upcoming Holi Celebrations Across the U.S.

The Sri Radha Temple in Spanish Fork, Utah has a two-day festival planned at the end of March where over fifty thousand people are expected to attend, with the majority being non-Hindu participants. Similarly in Texas, the Houston Holi festival will be celebrated with a live Bollywood concert, all day color play, Bollywood and Indian folk dance performances, carnival rides for children, and a foam party. In California, the LA Holi celebration planned for March welcomes spring with a scheduled color throw countdown, yoga lessons, and a live music festival. It is described by some as the “World’s Happiest Transformational Event.”

These upcoming Holi celebrations also incorporate Holi rituals including the burning of wood or lighting of a bonfire called Holika. This is followed by the actual play of colors where people wear white outfits, and take delight in spraying colored water on each other or throwing handfuls of holi color on one another.

Food Served During Holi:

As always, the foodie in me is wondering what delicacies will be served during this colorful festival. The must have beverages include, thandai, made with saffron, almonds, sugar, milk and a variety of herbs, and lassi, a yogurt based drink. Some savory snacks include papri chaat, dahi vaada, and kachori. Papri chaat is made with crispy dough wafers served with chickpeas and boiled potatoes, tamarind chutney and yogurt. Dahi Vaada is prepared by soaking fitters made from lentil, chickpea flour, or potato immersed in yogurt (dahi), topped with cilantro, chili powder, crushed black pepper, chaat masala, cumin, green chilis, or boondi. And lastly, kachoris are lentil-filled pooris or dumplings served with tamarind chutney. To top it off, desserts for the Holi festival include, Gujiya or stuffed dumplings, Malpua– a sweet crepe prepared with a batter of coconut, crushed banana, flour, milk, and cardamom, served with a sugar syrup- and Kesari Malai Peda. Kesari Malai Peda are balls made with cream (malai) or thickened milk, saffron, and cardamom.

Extraordinarily different, a feast of foods, sounds, and colors, there’s nothing quite like India, and there is no better way to experience Indian culture in the United States than to celebrate the Holi festival with the locals. That said, don’t pass up this opportunity of participating in one of the world’s most vibrant festivals and singing  “Holi Hai!” no matter where you are.

‍

‍

Do you ever look back at an old picture and miss your luscious locks? New Year’s resolutions have everyone focusing on self care. This year, in addition to healthy eating and going to the gym, my new mantra is “care for my hair”. Much of last year was spent traveling which took a big toll on my healthy hair. I didn’t realize it, but climate change and water can have a drastic effect on your locks. From consulting my hair stylist for hair remedies to ordering high-end hair products from Amazon, I have yet to find a solution. One of main goals of this year, is to nurture my hair back to the way it used to be before. 

Growing up, my mom would give me a head massage with natural oils every other day to stimulate my scalp which helped strengthen my hair follicles. After much research, I decided to go back to the basics and revert to the DIY methods of using those oils to treat my hair. Following are the natural hair oils I have tried in the last month to restore those luscious locks.

Castor Oil + Organic Coconut Oil

The ultimate combination to bringing your hair back to life!

• Heat up equal parts of castor oil and organic coconut oil. Work with small sections of your scalp and massage the oil into your hair for 10-15 minutes. Leave the oil in hair overnight for the best results and then wash with your normal hair routine. Use twice a week for the best results.
• This is a highly recommended blend for hair loss due to its antibacterial and antifungal properties.
• Also beneficial in preventing and treating dandruff.
• Castor oil is thick in consistency and is useful in nourishing the scalp, while Coconut oil is thinner in consistency and useful for keeping the scalp moisturized.

Mustard Oil

If you have dry and brittle hair, mustard oil is the solution!

• Take a measurable amount of mustard oil depending on your hair length and massage it into your scalp in small sections. You may choose to heat the mustard oil before application if you want. Leave the oil overnight for best results and wash with your normal hair routine. Use twice a week for the best results.
• Stimulates hair growth by increasing blood circulation in the scalp.
• Has antibacterial and antifungal properties that prevent hair loss.
• Contains fatty acids to help condition and hydrate the hair.

Almond Oil

If you have a hard time giving up hair tools every morning,
then almond oil is your call!

• Take a measurable amount of almond oil depending on your hair length and massage it into your scalp in small sections. Leave oil in hair overnight for the best results and then wash with your normal hair routine. Use twice a week for the best results.

• Softens the hair and makes it super shiny. 

• Nut oils, such as this, improve hair resilience. This is good for people who style their hair a lot using heat and friction, such as with a straightener or curling iron.

• Anyone who has a severe nut allergy should not use almond oil for their hair as it could trigger a serious reaction.

Move over green tea, we now have a new chai contender in town. With the arrival of winter and the bitter icy winds, this rosy-hued drink known as Kashmiri Chai is now the “it” drink of the season. Brought to Pakistan and India by the people of Kashmir after the partition in 1947, this drink was initially only served to the royals due its sacred supply of Kashmir tea leaves.

However, on my recent trip to South Asia, I noticed that this pink tea, also known as Noon Chai and Gulabi Chai, was now being served in roadside cafes, restaurants, and even weddings. Unfortunately, if you live abroad, most South Asian restaurants still do not carry Kashmiri Chai. It is a rare find and whenever I am lucky enough to spot it on a menu, the foodie in me jumps with glee.

Granted you’re craving to try this rosy tea people describe as a “Creamsicle with flowers”, this drink requires a lot of time and patience to master. Perfecting the right cup of Kashmiri Chai may take some trial and error. Normally, regular chai only takes a few minutes to prepare, but when working with Kashmiri tea leaves, if you think you’ve brewed it long enough- you haven’t, so keep brewing! Once you have become an expert on this coveted drink, you can call yourself the Master Barista of Kashmiri Tea.

With that being said, we leave you to brew your own perfect cup of pink.

Ingredients:

• 2 cups water
• 3 tablespoon kashmiri tea leaves
• 9 green cardamom crushed
• 3 inch cinnamon broken into chip
• ½ teaspoon salt
• 1⁄2 teaspoon baking soda
• 1 cup cold water
• 3 to 4 tablespoon sugar
• 2 cup milk
• 1 tablespoon of ground pistachios
• 1 tablespoon of ground almonds

Instructions:

1. In a pot, add water, Kashmiri tea leaves, salt, cardamom and cinnamon.
2. When the water comes to a boil, add the baking soda.
3. Let the tea cook until the water turns reddish and the water is half. This will take about 30 minutes.
4. Add ice cold water to the boiling hot tea and mix for about 5 minutes.
5. Strain the tea and let it cool for about few minutes. You can even refrigerate the Kehwa for later use.
6. Once you are ready to serve, in a separate pot, add tea and milk and let it come to a boil.
7. Pour it in a cup and garnish with nuts.

Image Source:

Kfoods

Caren Joan

We are in full swing for the Holiday season! Although holiday times are fun for some, they can be a daunting time for others with end of the year work deadlines, finding budget friendly presents, or even preparing to throw the ultimate holiday cocktail party. To make life a little easier for you, we have come up with three unique Hors d'oeuvre recipes which will take only minutes to prepare and will leave the attendees talking about it for days.

Goodbye Tequila Shots, Hello Pani Puri Shots!

Ingredients:

• Shot Glasses
• 1 packet of pani puri
• 2 large potatoes (boiled and diced)
• 1/4 cup chickpeas (boiled)
• 2-4 drops cooking oil
• 2 teaspoons of tamarind paste
• 2 teaspoons of mint chutney
• 1 teaspoon of cumin powder
• 2 teaspoons of squeezed lemon juice
• Salt and pepper
• 1 teaspoon chaat masala
• 2 to 3 cups of water (adjust to desired consistency)

1. First, put a few tablespoons of oil in a fryer and let it heat.
2. Next, place them in a single layer in the fryer for 2 minutes until golden and crispy. Let it cool for 1 minute.
3. Then, gently puncture each of the fried puris with a small knife to create a hole large enough to place the filling.
4. Mix the potatoes and chickpeas and place the mix in each of the punctured puris until filled.
5. In a blender, take water, tamarind paste, mint chutney, cumin powder, lemon juice, salt, paper and chat masala and blend.
6. Once the pani is made, fill the shot glass with 3/4 of the pani.
7. Place the filled pani puris on top of the filled shot glasses.

 You’re the Chutney to my Cocktail Samosa

Ingredients:

• Small Appetizers Plates
• 1 Pack of Defrosted Swad Mini Vegetable Cocktail Samosas
• Oil for frying
• 1 cup of Swad’s Mint Chutney
• 1 cup of Swad’s Tamarind Chutney

1. After heating up the oil, fry the samosas for 4-6 minutes turning them at regular intervals until thoroughly cooked & golden brown.
2. Let them cool for a few minutes.
3. Place the appetizer plates in an assembly line, add 2 samosas on each plate and add 1/2 spoon of mint chutney on the right corner of the plate and 1/2 spoon of tamarind chutney on the left side of the plate.

 Cholay Salsa your way to the Dance Floor!

Ingredients:

• Small Plastic Cups
• 2 cans of boiled chickpeas
• ½ teaspoon of coriander powder
• ½ teaspoon of cumin powder
• 1 teaspoon of chaat masala
• 1 teaspoon of salt
• 2 teaspoon of lemon juice
• 1 diced onions
• 4 diced tomatoes
• ½ cup of Cilantro
• Tortilla chips

1. Strain all of the liquid from the boiled chickpeas.
2. Once the boiled chickpeas are dried and added to a bowl, add coriander powder, cumin powder, chaat masala, salt, and mix well.
3. Refrigerate the mixture for 10-15 minutes.
4. Take the mixture out and add diced onions, tomatoes and lemon juice. Mix Well.
5. Place the plastic cups in an assembly line and fill 3/4 of each cup with the mixture.
6. Add a few tortilla chips on top of the cup and top it off with cilantro.

Image Source:

Pani Puri Shots

Cholay Salsa

While waiting in line to grab my latte at my favorite cafe earlier this year, I overheard two other fellow coffee enthusiasts discussing the latest and greatest item on the menu called “Golden Milk.” Because my curiosity always get the best of me, I decided to ask the Barista to give me the 101 on this pretty insta-worthy Golden Goodness. The barista described the drink as “a warm drink made from steaming milk with aromatic turmeric powder and spices.”

After I walked out of the café, I realized that the Barista had just described “Haldi Dhood” also known as “Golden Milk,” which has now become the new craze in cafes around the globe. For centuries, this so-called “Golden Drink” has been part of Ayurvedic medicine and is a staple medicinal drink in many Indian households. Back in the day when people didn’t have access to or couldn’t afford conventional over the counter medicine, this Golden Milk was the godsend solution to combat many serious health issues.

Many refer to Golden Milk as a “Super Drink” as it has many health benefits and is often used as an alternative remedy to boost immunity and treat chronic diseases. With its anti-oxidation and anti-inflammatory properties, Golden Milk is very beneficial during the winter season because of its use in treating colds, coughs and several other respiratory tract infections. It is also used to treat digestive problems and helps relieve gas, bloating and acid reflux. Additionally, Golden Milk is a great source of calcium, which is a necessary mineral to keep bones strong and healthy. The presence of calcium helps in combating arthritis pain and inflammation. This golden goodness can also assist in improving blood pressure and lower cholesterol levels. With many countless magical prolonging life benefits, it is no wonder that Golden Milk has gained a cult following everywhere. Below is a simple recipe:

Ingredients:

• 2 cups of milk of your choice (dairy, coconut, or almond)
• 1 tsp turmeric
• ½ tsp cinnamon powder
• Pinch of ground black pepper
• Tiny piece of fresh, peeled ginger root or ¼ tsp ginger powder
• Pinch of cayenne pepper (optional)
• 1 tsp raw honey to taste (optional)

Instructions:

1. Blend all ingredients in a high-speed blender until smooth.
2. Pour into a small saucepan and heat for 3-5 minutes over medium heat until hot, but not boiling.
3. Drink while it’s hot

As another Diwali approaches, we reflect on what Diwali means to us. The story of Diwali is nested among two timeless forces: light and darkness. Indians see it as an opportunity for a reset to the mind, body, or spirit. It’s easy to let the momentum of your life take you into a rabbit hole of thoughts that convince you that the path you are on only leads to darkness. Diwali reminds us that the paths to light were there all along.

The mind is capable of so much, yet there are times in our lives that we forget that it is capable of placing filters of darkness over our everyday experiences.

There’s this voice that emerges telling us that we’re not good enough, that we can’t overcome a challenge, or that the struggle is too much for us. In Steven Pressfield’s The War of Art, he labels this voice as  “resistance”. He mentions that we must fight it anew everyday. Diwali is about the battle against our internal resistance. Your inner resistance prevents you from actualizing your path through the light.

In science, we use the past as a way to predict future outcomes. The mind can use the past to create future misery. The paths paved by light remind us of our ability to change our relationship with the past, and ultimately use it to create a better future.

Simple things like forgiving yourself can function as a neurological life-hack. You can improve the quality of your life and align it with your dharma. You aren’t married to your past. It doesn’t have to be part of your personal ethos or part of your neurological system. It (the thought) isn’t you, and those neurons don’t have to keep firing.

As we focus on the spiritual benefits of forgiving ourselves, there are physiological benefits to this as well. You’ll reduce stress and anger, which can both cause or worsen diseases. The technical definition of forgiveness doesn’t revolve around perfection; it’s about developing and increasing understanding of situations that lead to hurt or anger. It’s about taking less personal offense, reducing anger, and not looking for blame. It is a stepping stone on the path to a growth mindset.

Planning is important, but it can often lead to paralysis by anxiety. We have to take that first diligent step. The step towards Diwali serves as a reminder of strength, diligence, and patience. Moving back towards the light can help us get out of our comfort zones and start a new chapter.

We wish you the best in your journey towards the light.

With summer in full swing, now’s a great time to start a new healthy habit! One great way to get more fruits and vegetables into your day, and one of my personal favorites, is by making smoothies. Smoothies are a quick and easy way to make sure you’re getting tons of important nutrients and fiber into your daily diet! The 3 key components to any great smoothie are fruit, greens, and liquid. Amounts and ratios of these 3 ingredients will vary depending on your preference. But as long as your smoothie includes all 3, you’re sure to have a nutrient rich meal right in your hand!

Let’s start at the beginning. Fruits, and especially berries, are packed with tons of vitamins, minerals, antioxidants, and fiber! Adults need 2 cups of fruit per day. Putting fruit into a smoothie helps you get the recommended amount in a fun and easy way. I like to use fresh and frozen fruit in my smoothies. Adding a fresh fruit, like half a banana, makes the smoothie extra creamy. Frozen fruit is also great because it saves money and time! Frozen fruit is picked and frozen at peak freshness so you get the optimal amount of nutrients Here’s a tip: stock up on your favorite frozen fruit when it’s on sale. Not only will it save you some money, but you won’t have to worry about your produce going bad! Using frozen fruit also means you don’t have to use ice cubes which saves you a step in the smoothie making process. About half a cup of fresh fruit and 1 cup of frozen fruit should do the trick to make your smoothie flavorful and creamy.

Next is the greens. Putting kale or spinach in a smoothie may seem a little scary, but trust me! Adults need 2 ½ cups of vegetables per day, and that includes leafy greens. Once they’re blended up, all of the other fruits and add-ins will mask the flavor of the greens. So, if spinach or kale isn’t your thing, just give it a shot; you can barely taste it! Adding 1 cup of leafy greens to your smoothie will increase its nutrient content and cover a large part of your recommended vegetable intake for the day.

Now we need to get that creamy smoothie consistency. Adding a little amount of liquid will make your smoothie extra thick; adding more liquid will make it smoother and easier to drink through a straw. Depending on the kind and amount of liquid you use, you could be adding some healthy protein to your day too! Adding yogurt or milk will make the smoothie extra rich and incorporate some protein into your day. Try using half yogurt and half liquid if you want! Start with a little and add more liquid as you continue to blend. You can always add more liquid, but you can’t take it back. Don’t be afraid to try different things to find what works best for you!

Lastly, there are some extra add-ins that you can put in your smoothie to make it your own! Things like honey, peanut butter, protein powder, cinnamon, ginger, chia seeds, and many others could really take your smoothie to the next level by adding more nutrients and flavor! Smoothies make a great on-the go- breakfast or snack. Here’s another tip: prep your smoothie the night before in the blender and put it in the refrigerator. Then, in the morning, all you have to do is take it out and push a button! Smoothies are all about trying new combinations and experimenting with different ingredients and ratios. If your first smoothies doesn’t come out so great, try again the next day! Soon you will learn what works for you, what combinations you like the best, and what consistency you prefer. Happy blending!

In India, around 462 million people are online. That’s only 34.8% of the total 1.3 billion population, but India has the second most social media users in the world. Since 2015, the country has experienced a 30.5% increase in social media users.

Mobile data, or access to the internet on a smartphone, has become affordable and ubiquitous in India. In 2017, 1.06 billion persons, 79% of the population, had a mobile subscription. Just by looking at those numbers, we can say that accessibility of the internet in India will become widespread in the next few years.  

As per the 2017 statistics, there are more than 260 million social media users in India. Among those active users, Facebook is the most prominent social network with around 241 million users. The next largest social platform is LinkedIn which has 42 million users. The third largest network, with 23.2 million active users, is Twitter. Moreover, Google.co.in is the most visited site in India, followed by Youtube.com.

‍

India – Largest user base of Facebook

Social media users in India spend most of their time on Facebook. India has the most extensive base of Facebook users with 241 million users followed by the United States with 240 million users.

Rajesh Prabankhar, an analyst, reports that users of social media in India are mostly young urban males below the age of 34.

LinkedIn – 42 million users in India

LinkedIn is the second most popular social network in India with 42 million users. It is just behind the United States which ranks number one regarding users.  

The business head of LinkedIn in India, Hari Krishnan, said in an interview that the use of mobile devices has changed a lot in LinkedIn users’ behavior. They mostly focus on four key things – user profiles, inbox, groups, and status updates.

YouTube – The second most visited site in India

Many young people in India are running YouTube channels. They have become full-time YouTubers and are turning it into a profession.

If we talk in broader terms, video consumption is also on the rise. YouTube is the second most visited website in India as per Alexa.  

Isn’t Twitter famous in India?

Only 17% of the total social media users in India use Twitter. However, we have witnessed an increase in the number of Twitter users in recent years. Presently, Twitter has around 23.2 million active users per month.

Who is famous on Twitter in India?

Based on follower count, here are the top 3 accounts on Indian Twitter:

1. Indian Prime Minister Narendra Modi: 41.9 million followers
2. Indian film actor and producer Shah Rukh Khan: 34.8 million followers
3. Indian film actor Amitabh Bachchan: 34.0 million followers

User’s behavior in India

According to a report, the behavior of social media users in India is not dissimilar from rest of the world. 53% of users look for sales and discounts, 50% of users wish to know about industry trends, and 48% wish to seek advice on using or maintaining products and services.

Biggest brands in India

Facebook

The most prominent brand on Facebook, according to Socialbakers, is State Bank of India. State Bank of India has the most number of fans with 15,221,645 likes on their Facebook page.  

The second most popular brand on Facebook is Samsung Mobile India with 156,507,479 likes on their page. Tata DoCoMo comes in third with 12,827,231 likes on their Facebook page.

Twitter

The most popular brand on Twitter is the Indian commercial bank Yes Bank with 3.33 million followers. Number two is Ridlr Mumbai, a mobile ticketing app, with 3.1 million followers. The State Bank of India is also a famous on Twitter with the third largest follower base of 3.24 million followers.

Most innovative social campaign on social media

The 2017 campaign “Indian Food League” was run by the snack brand Hippo. It was simple, but the idea was innovative for Indian fans. The focus was on India’s love for cricket and putting regional dishes against each other.

The campaign was run in 2017’s cricketing season and depended on the understanding that families and friends eat together while watching cricket. Using Facebook and Twitter as the hub of their campaign, the company encouraged users to comment on a virtual chalk sheet that shows the day’s menu.

‍

India is known for holding colorful festivals that pay homage to the changing seasons, Lohri is no different. Lohri is held on January 13th of every year and provides another beautiful opportunity to rejoice with and cherish your family and friends. It’s primarily a Punjabi festival celebrated in Northern India but, people from all around the world take part and relish in Lohri activities.

Lohri celebrates the passing of the winter solstice. This signifies that the shortest days of the year have passed and, with more daylight hours to come, it also symbolizes the alleviation from the dreary winter.

The History of Lohri

Lohri is an ancient festival with roots in the history of the Indus Valley Civilization. It’s incorrectly believed that Lohri marks the end of peak winter chills, and welcomes spring. However, it actually signifies the harvest of the Rabi crops.

‘Fire’ is a prominent element during Lohri. It stands for fertility, energy, regeneration, and spiritual strength. Fire is so popular that some incorrectly believe that Lohri celebrations present an occasion to worship the fire deity, Agni.

Bonfires are held across the land. They represent Agni and people pray to the Sun god for favor and protection. Worshippers use this time to show gratitude towards the Sun god for providing warmth to the Earth. They throw foods into the bonfire like peanuts and til (sesame), gur (solidified sugarcane juice), and rewaries (an Indian sweet made of til) while dancing merrily around the bonfire and singing folk songs in unison.

It has become trendy for newlyweds to throw sesame seeds into the fire in hopes that they will have a child. For this reason, families with new brides and grooms normally show even more zeal during the Lohri celebrations.

The Indian Robinhood – Dulla Bhatti

Dulla Bhatti’s grave at the Miani Sahib Qabristan in Lahore. (Source: Wikimedia Commons)

Lohri doesn’t just depict a seasonal change or the harvesting of crops. It also is a commemoration of the legendary character ‘Dulla Bhatti.’ Folklore tells us that Dulla Bhatti (shortened from ‘Abdullah Bhatti’) took from the rich to give to the poor. He also saved young girls from forced slavery among other acts of heroism.

The presence of Dulla Bhatti dates back to the reign of Mughal Emperor ‘Akbar.’ Akbar allegedly executed Dulla Bhatti for his revolt. Dulla Bhatti adopted two young girls ‘Sundri’ and ‘Mundri’ whom people remember through Punjabi folk songs such as ‘Sunder Mundriye’.

How Do People Celebrate Lohri?

Lohri celebrations are similar to traditional Punjabi-Indian customs. People wear colorful clothes, sing folk songs, and dance to express their joy. Children wake up early and go door to door singing the folk songs. People reciprocate by rewarding the children with money. In the evening during sun down, people gather around the bonfire. They throw in sesame seeds, peanuts, and puffed rice into the fire to express their devotion and gratitude.

Various delicious traditional dishes made from seasonal food items mark the day. The famous makki di roti with sarson da saag is the preferred dish for dinner. The til rice, gur, rewari, and gajjak are usually served as desserts.

The celebrations do not end with Lohri. Rather, the festivities extend to the following day as Maghi, as known in Punjab, or Makar Sankranti, as named in the other parts of the Indian subcontinent.

Lohri is one of the few Indian festivals that follow the solar calendar while the other follow the lunar cycle. Lohri provides a much-needed occasion during the peak of winter to celebrate with the family and reunite with those we love.

‍

When most people think about “eating Indian food” in America - what they’re actually thinking about is a nationalized uniform version of Indian food. Most don’t realize that the regional diversity of Indian cuisine is as distinguished as its culture.

Each region of India has its unique varieties. A book could be written about the culinary intricacies of each region.

India has 29 states and seven union territories, but for the purpose of this blog post, we are dividing India into four regions: South India, North India, East India, and West India.

South Indian Cuisine

Source: RoughGuides

South India has five states: Kerala, Tamilnadu, Andhra Pradesh, Karnataka, and Telangana. Culture and geographic region play an important rule in South Indian food. The climate is hot and humid with most of the states being near the coast. South Indians are primarily vegetarian, yet pescetarianism is very common as the inhabitants are fond of seafood.

All things considered, South Indian food is the spiciest among all other regions. Most of the food is hinged around rice. Rice is pooled with sambar which is a soup-like lentil dish tempered with chilies and spices. Sambar is another soup-like lentil dish and is usually centered with rasam.

It’s common for hosts in South India to offer their guests papadum (crispy lentil pancakes), coconut based chutneys, and filtered coffee.

South Indian Staples

A meal is not complete without some form of rice complement. Lentils are a close second to rice. South-Indian favorites like idlis, which are basically steamed cakes prepared from rice batter and dosas, which are crepe-like pancakes, both contain Lentils.

Essential ingredients and spices: fenugreek seeds, chilies, tamarind, pepper and peppercorns, asafetida, mustard, and curry leaves.

North Indian Cuisine

 Source: FranchiseIndia

The climate of North India flirts with both extremes of the spectrum. They have frigid winters and scorching summers. The states in North India include Madhya Pradesh, Chattisgarh, Jharkhand, Bihar, Haryana, Uttar Pradesh, Uttaranchal, Punjab, Himachal Pradesh, and Jammu & Kashmir.

Its connection with the sub-continent (commonly referred to as South Asia) influences both its food and culture. Two types of cuisines dominate North India - Kashmiri and Mughlai.

The curries of North India are moderately creamy, spicy, and thick. The use of nuts and other dry fruits are common. Dairy products like yogurt, milk, ghee, cottage cheese, and cream play a constituent role in the cooking style of both sweet and savory cuisines. The region also produces a dazzling amount of vegetarian foods, thanks to a large variety of vegetables and fruits which are available throughout the year.

North Indian Staples

North India is home to many different types of rotis (bread), but the most famous of these include tandoori naan, a bread prepared in a clay oven, and stuffed paratha, a flatbread commonly stuffed with vegetarian fillings. Mouthwatering Kulchas are also popular here; they are bread prepared from the fermented dough. Like South Indian culture, Rice is also renowned here but takes a more masala heavy-form in dishes like pulao and biryani.

Essential ingredients and spices: aniseed/fennel, garam masala, cloves, cinnamon, cardamom, chili powder, turmeric, dry red chilies, coriander, and cumin.

East Indian Cuisine

Source: InternetBusinessIdeas

East India is known for its mountains and beaches. The states of East India include Tripura and Orissa, Mizoram, Nagaland, Manipur, Meghalaya, Arunachal Pradesh, Assam, Sikkim, and West Bengal.

The favorable climate allows the region to grow a lot of fruit, vegetables, and rice. Vegetarian and non-vegetarians both feel at home in East India. Mongolian and Chinese cuisines have a strong influence in East India due to its proximity and history with the countries.

Three different schools of food rule East India - Orissa, Assam, and Bengali. Simplicity is common among all three. Preparations of the food are not elaborate, and people have a minimalist approach to ingredients. Frying and steaming are the prominent methods of cooking. Coastal areas take serious pride in their fish.

East Indian Staples

Sweets reign supreme in East India. Favorites include Sandesh, prepared from sugar and paneer, Rasgulla, made with dumplings in syrup, and Kheer, creamy rice pudding.

Essential ingredients and spices: mustard oil, yogurt, gram flour, maize, chilies (both red and green), and panch phoran (consist of five species: seeds of fenugreek, fennel, mustard, onion, and cumin).

West Indian Cuisine

Source: DifferenceBetween

States that encompass West India include Goa, Maharashtra, Gujarat, and Rajasthan. The states of Gujarat and Rajasthan have relatively drier climates that produce fewer vegetables.

Culturally, West India is vegetarian. Coconut and peanuts are predominant ingredients, and they are widely available. Goa has a lush green coastline that offers a variety of fresh seafood. Dishes like Xacuti and Vindaloo pay homage to the fact that until the 1960s, West India was a Portuguese colony.

We find an eclectic variety of dishes in West India. Rajasthani cuisine consists mostly of vegetables and usually has a spicy kick. Meats also have a home in Rajasthan -- Laal Maas, which is a red meat curry, is popular across the state.

Gujarat, on the other hand, is known for its sweet tooth. Many dishes add at least a pinch of sugar in Gujarat. Thaalis are a hallmark of Gujarati culture. These infamous giant plates contain various dishes including chapati, rice, sweets, and more.

The coastal areas like Maharashtra are popular for Malvani food, a coconut based sour curry that is usually eaten with seafood.

West Indian Staples

In Rajasthan and Gujarat: lentils, corn, dry red chilies, gram flour, yogurt, buttermilk, nuts, and sugar. In Maharashtra: rice, fish, peanuts, coconut, Goa fish and rice.

Essential ingredients and spices: fish, vinegar, nuts, coconut, sesame seeds, sugar, and dry red chilies.

We hope you enjoyed our dive into the different regions of India. Get social with us! Let us know which region is your favorite.

India is synonymous with Diwali. The energy in the air is impalpable. However, Diwali’s wings spread way beyond its roots in India. Diwali celebrations are known across the world amongst many large and small countries and communities. Today, we will explore these areas and their unique Indian heritage.

diwali(BBC)

Leicester, England

Leicester holds the silver medal for the biggest Diwali celebration around the world. Leicester is a mid-sized city in England’s East Midlands with a population a little above 300,000.  Indians have made a home in this diverse city. A little above a quarter of the population is of Indian origin while the most spoken languages after English are Gujarati and Punjabi.

Leicester is also home to the “Golden Mile”, a stretch of road that is the city’s Little India. Up to 40,000 people attend the switch-on of the lights at the Golden Mile to mark the beginning of the Diwali festival. The festival lasts for around two weeks and has become a cornerstone for Europe’s Diwali celebrations. The city takes pride in their Diwali festival and has even flown Rangoli artists all the way from India.

Guyana(Explore Guyana)

Guyana

Guyana is a country on South America’s northern coast and holds a population of around 8 million. Diwali is a national holiday in Guyana and has been celebrated since 1853. Guyana is known for its energetic displays during the festival of Diwali. Beyond the traditional Diwali celebrations, the people of Guyana holds celebratory motorcades in several cities. The people deck out their vehicles with lights and decorations and drive the cities in long parades attended by thousands.

The Indians of Guyana have a very interesting backstory as they were initially recruited as indentured servants and faced harsh conditions upon their arrivals. As of the 2012 census, Indians make up 40% of Guyana’s population. Today, Indians celebrate “Indian Arrival Day” on May 5th to commemorate the first Indians who arrived in Guyana to work on sugar plantations.

Triolet-mauritius-diwali(Roam New Roads)

Triolet, Mauritius

Triolet is a village of approximately 24,000 people located in the northern part of Mauritius, an Indian Ocean island nation that is known for its beautiful landscapes and geographic diversity. The village of Triolet transforms during Diwali and a small little village shines a beacon of light that is becoming increasingly visible through the world.

Mauritius’s population is around 60% of Indian-heritage of which 80% follow Hinduism. Most Mauritian Indians are from the Bihar / Northern India area. Mauritius also celebrates Indian Arrival Day. It is celebrated on November 2nd to commemorate the arrival of Indian laborers.

Trinidad                                                     (International Business Times)

Trinidad

Diwali was originally contained to the local villages and Hindi households in Trinidad and Tobago. It was not as ubiquitously celebrated as the other major religious holidays such as Christmas until a few passionate individuals decided to form a council to spread the message of Diwali.

Divali Nagar (City of Lights) was born. This Caribbean flavored Diwali celebration is now an occasion to unify a nation that consists of Hindus, Muslims, Christians, Indo-Trinidadians, and Afro-Trinidadians. The festival day is regarded as a national holiday.

Trinidad and Tobago’s Indians arrived as indentured servants in 1845 and now comprise 37% of the country’s population. They celebrate Indian Arrival Day on November 2nd.

singapore(Visit Singapore)

Singapore, Malaysia

Indians comprise only 8% of Singapore’s population but are known for their proud heritage. Singapore has its own Little India which is legally preserved by the government as a historic site. Singapore calls Diwali by a more traditional name, Deepavali. (Learn more about the different names of Diwali)

During Deepavali, Hindus across the city decorate their homes with brightly colored pictures created out of flour, rice and flower petals. Rangoli artworks shade the city as people of various religions and ethnicities come together to attend the cultural events during this festive period.

australia(Go Eventz)

Australia

The cities of Melbourne and Sydney are the focal points for Indian-Australians. Pockets of Indians are spread across these two cities. The Federation Square in Melbourne takes center-stage during Diwali where the largest of the Australian celebrations of Diwali take place.

Diwali is not an official government holiday in Australia but it is slowly making its presence felt as the Indian population grows in Australia. Currently, Indians only comprise 72% of Australia’s population, but are the fastest rising minority group in Australia.

Is there a country we didn’t recognize? Let us know in the comments or on our Facebook page!

‍

Rejoice! Summer is approaching! In India, summers can be tough.

Our summers may not be as hot as it is in India, but if you're living in Houston, Dallas or Atlanta it may soar up to 100 degrees Fahrenheit (37.7 Celsius).

Different seasons call for different foods, but summer is one of our favorites. Refreshment -- the feeling we describe when anything cold provides a pleasant jolt of energy throughout our bodies.

In celebration of summer, here is a list of our favorite summer beverages, snacks, and dishes!

Alphonso Mangoes

Mangoes are already known as the king of fruits, but Alphonso takes it one step further and is hailed as the king of the kings. An authentic cold sweet Alphonso mango on a fresh summer day will help you grasp why this champ has held the title for so long.

Kulfi

Mango, pista, or malai? It is hard to choose one. Kulfi is a denser, creamier, and more popsicle-like version of ice cream. Kulfi is the quintessential South Asian summer treat because it makes for a satisfying post-meal desert.

Lassi

There are many types of Lassi, but sweet Lassi has a special place in our hearts. Sweet Lassi is a yogurt-based drink that is synonymous with the scorching summer heat. It is a special delight for those who are lactose intolerant as yogurt has relatively low levels of lactose compared to milk. There is a lassi for everyone! Popular types include mango lassi, sweet lassi, sour lassi (the original), and even bhang lassi.

Bitter Gourd

Not all summer food has to be sweet. Gourd is a great healthy alternative with an impressive nutrient profile for those who try to avoid refined sugar. Gourd is an acquired taste, but the health benefits of acquiring it are sweet. It is commonly touted for its medicinal benefits.

Sugarcane Juice

Sugarcane Juice is made from pressed sugarcane. It is popular throughout South Asia and is commonly used to beat the heat. It contains about 15% natural sugar and is full of other nutrients such as organic salts and vitamins. Fans of sugarcane juice routinely point to the energy boost it provides and tout its high concentration calcium, magnesium, potassium, iron, and manganese.

Watermelon

Did you know that July is National Watermelon Month? That’s how closely this fruit is tied together with Summer. Watermelons are around 91 percent water (fun fact: water is 100 percent water) and can be classified as fruits AND vegetables! Watermelon’s claim to health fame comes from its richness in lycopene, which many claim is a powerful antioxidant.

Coconut Water

Coconut Water may be an emerging health craze in the United States, but it is an old-school staple in South Asia. It is abundant in many tropical countries and is sold by street vendors who use a machete style knife to cut them open in front of customers. Coconut water also has potassium and electrolytes which make it a great natural rehydrating alternative over commercialized sports drinks.