Celebrate Lohri, Makar Sankranti, Pongal and Bihu festivals with these traditional, healthy Indian dishes

Whether it’s Makar Sankranti in North India, Lohri in Punjab, Pongal in South India, Uttarayan in Gujarat, or Bihu in the northeastern states, the festivities revolve around food that reflects the unique flavors of each region (Images: Woods at Sasan, Ikk Panjab)

India’s harvest festivals mark the beginning of the harvest season and hold deep cultural and regional significance. From North to South, East to West, these celebrations bring communities together to honour the bounty of nature with traditional delicacies made from seasonal produce.

Whether it’s Makar Sankranti in North India, Lohri in Punjab, Pongal in South India, Uttarayan in Gujarat, or Bihu in the northeastern states, the festivities revolve around food that reflects the unique flavors of each region. Here’s a closer look at the culinary highlights of these harvest festivals.

Lohri: A Punjabi winter delight

Lohri, the winter festival of Punjab, celebrates the harvest of sugarcane and the abundance of winter crops. From sugarcane to sesame seeds, winter greens, and millet, the food dishes prepared for this festival honor both tradition and sustainability. Deepika Sethi, co-founder of Bright Hospitality/Ikk Panjab, mentions, “The beauty of Indian festivities lies in the fact that they celebrate the seasonality of the local produce as well. For instance, Lohri celebrates the harvest of sugarcane, and hence one sees ample use of it in our dishes.”

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Punjabi households savour delicacies such as Gur aur til ki revri and gajak, these sesame and jaggery-based sweets are crunchy, flavorful, and packed with warmth, making them perfect for the chilly season. Sethi adds, “For savoury item, crispy matthi is a favourite snack and can be paired with tangy pickles made from carrots, cauliflower, and turnips. A traditional favourite is Sarso ka saag and makki di roti, made from mustard greens cooked with spices and served with cornflatbread, a nutritious and comforting winter staple. Mustard leaves are harvested at this time and hence feature regularly on our plates. They’re a rich source of iron and antioxidants.”

Makar Sankranti, Pongal and Bihu: Sweet beginnings

Makar Sankranti is celebrated across India with variations in food traditions. Ashish Verma, Executive Sous Chef at Woods at Sasan, notes, “For Makar Sankranti, our menu features sesame-jaggery treats, umbario (a traditional mixed vegetable dish), and the signature Matla undhiyu. Key dishes for Makar Sankranti include Til laddoos and gur chikkis, these jaggery sweets symbolise warmth and prosperity. Another favourite is the ‘Matla undhiyu,’ a slow-cooked Gujarati vegetable medley prepared in clay pots, representing abundance and togetherness. And, not to forget the millet khichdi, a wholesome twist on harvest favorites, made with seasonal vegetables and packed with nutrients.”

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For a health-conscious approach for the harvest festivals, Verma suggests, “Energy bars made with sesame, jaggery, and nuts provide a healthful and convenient alternative to traditional sweets. For vegan options, coconut-til ladoos combine traditional flavors with health-forward ingredients. To begin the year with vitality, dishes like bajra roti with ghee, fresh ponk (tender jowar), and herbal chaas are perfect choices. These dishes offer digestive benefits, warmth, and immunity-boosting nutrients.”

Whether you’re savouring til laddoos in Gujarat, gajar ka halwa in Punjab, or Matla undhiyu in Gujarat, the culinary traditions of India’s harvest festivals offer something for everyone. This year, embrace the season’s bounty with dishes that warm your heart and nourish your body, just as these festivals were meant to do.