From the Beloved Gujiya of North India to the Delectable Puran Poli of the West

As vibrant hues fill the air, homes across India come alive with the aroma of festive delicacies, each region offering its special touch to the Holi celebrations. From the sweet indulgence of Gujiya in the North to the comforting warmth of Puran Poli in the West, Holi’s culinary traditions are as diverse as the country itself. Some celebrate with spiced drinks and crispy treats, while others serve hearty meals that bring families together. Whether it’s the cooling Thandai of Uttar Pradesh, the crispy Fafda-Jalebi of Gujarat, or the syrup-soaked Malpua of Bengal, every bite tells a story of tradition, heritage, and festivity.

Let’s take a flavorful journey across India to explore the iconic dishes that make Holi even more special.

North India
In the northern states, Holi is incomplete without Gujiya, a golden, deep-fried pastry filled with a rich mixture of khoya, nuts, and sugar. This crispy delight, often flavored with cardamom and sometimes dipped in sugar syrup, is a festive staple in homes across Uttar Pradesh, Bihar, Rajasthan, and Madhya Pradesh. Alongside Gujiya, the region is known for Thandai, a chilled spiced milk infused with saffron, almonds, fennel, and sometimes bhang to keep up with the festivities.

Whether it’s the crunch of Gujiya, the cooling sip of Thandai, or the burst of flavors from street-side chaat, Holi in North India is as much about food as it is about color and revelry.

West India
Maharashtra and Gujarat bring their unique flavors to Holi, offering a delightful mix of sweet and savory dishes that make the festivities even more special. One of the most beloved treats in Maharashtra is Puran Poli; a soft, ghee-laden flatbread stuffed with a sweet lentil filling made of jaggery and chana dal. It is often served with a drizzle of warm ghee or a side of milk. This comforting dish holds a special place in festive meals, symbolizing warmth and togetherness. Meanwhile, in Gujarat, Holi mornings begin with the irresistible combination of Fafda-Jalebi—crispy chickpea flour strips paired with syrupy and crispy golden jalebis, creating a perfect contrast of textures and flavors.

With every bite and sip, Holi in Maharashtra and Gujarat is not just a celebration of colors but also culinary traditions passed down through generations.

East India
In Bengal and Odisha, Holi is a feast for the taste buds with traditional sweets and refreshing dishes that add to the festive spirit. One of the most beloved Holi treats in this region is Malpua. Once golden brown and crispy, these delicate fritters are soaked in fragrant sugar syrup, turning them into a melt-in-the-mouth delight that pairs beautifully with Rabri. Odisha, on the other hand, brings a cooling contrast to the festival’s energy with Pakhala Bhaat, a simple yet refreshing dish of fermented rice soaked in water and mildly seasoned with salt, mustard seeds, and green chilies.

South India
While Holi isn’t as widely celebrated in the South, some regions prepare special festive foods like Payasam, a rich, milk-based dessert flavored with jaggery and cardamom. In Karnataka and Tamil Nadu, Holi feasts often include traditional sweets like Mysore Pak, while coconut- and jaggery-based delicacies add a touch of sweetness to the celebrations.

No matter where you celebrate, Holi is a festival that brings people together through vibrant colors, joyous laughter, and, most importantly, delicious food.