For many, the festival of Navratri starts with fasting and the sentiment is as much about devotion as it is about food. The rules are simple — no grains, onions, or garlic, with a focus on satvik ingredients — but within those boundaries lies plenty of room for creativity. While preparing a Navratri meal, respect satvik principles while adding playful touches that make the experience memorable. From the nutty richness of mewe mawe ke kofte to the tangy-sweet khatta meetha sitafal and the indulgence of badam halwa and makhane ki kheer, every dish balances taste, health, and tradition. By curating a spread that feels festive and soulful, fasting becomes less of a restriction and more of a culinary celebration.
Rethinking the Thali:
A festive thali is more than just a plate of food — it’s an experience of colour, texture, and balance. A Navratri thali, in particular, demands freshness and variety so that the act of fasting never feels monotonous. Think beyond the standard fried snacks and starchy starters; instead, play with lightness and vibrant flavours. Chef Anuj Mathur, Executive Chef, Taj Surajkund Resort & Spa, Delhi-NCR, shares his two cents, “Think beyond the usual fried and starchy snacks, keeping it light yet indulgent. For instance, instead of just offering potato-heavy starters, begin with shakarkand ki chaat and crisp sabudana papad paired with refreshing mango murabba and pudhina chutney. In the mains, dishes like khatta meetha sitafal and mewe mawe ke kofte bring in a balance of taste and nutrition, while samak ke chawal adds lightness to the plate.”
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The beauty of this shift lies in its creativity. Suddenly, the thali becomes less predictable and more celebratory with an opportunity to rediscover familiar ingredients in a new avatar.
Playing with ingredients:
Navratri menus are often built around staples like sabudana, kuttu flour, and samak rice, but how you present them makes all the difference. Chef Mathur suggests, “Take sabudana, for example – with the classic sabudana vada add sabudana papad for a different texture and experience. Kuttu ki poori complements the richness of curries like paneer makhan masala, while samak ke chawal provides a lighter alternative to grains. Even in desserts, makhane ki kheer transforms a simple fasting ingredient into a creamy indulgence. By pairing these thoughtfully, the meal feels festive and varied rather than repetitive.”
These ideas not only elevate the meal but also show how fasting food can carry the same indulgence as a feast. A crispy papad here, a delicate curry there, and suddenly, your plate feels abundant rather than limited.
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Sweet endings:
Of course, no Navratri thali is complete without a touch of sweetness. Desserts like makhane ki kheer and badam halwa offer richness without breaking satvik rules, while still giving the festive meal its much-needed sense of indulgence. The trick is to keep the portions balanced and let each sweet complement rather than overwhelm the plate. With a little imagination and some well-paired ingredients, every dish can carry both meaning and joy making the nine days of Navratri a true celebration at the table as much as in spirit.
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