Holi, the festival of colours, falls on the full moon day in the month of Phalgun - 17th March this year. Holi heralds the arrival of spring - the season of hope and new beginnings. It is a glorious spectacle, a riot of colours - crimson, red, pink, orange, purple, yellow and green. On this day people throw coloured powder gulal or coloured water on each other. This is done in remembrance of the fun Krishna used to have playing hori (songs) with the gopis (female cowherds) at Gokul.
Differen communities in India celebrate Holi by preparing Holi special food.
Here we present few special holi dishes eaten on this special day, the
most popular and common of which is Thandai with the addition of Bhaang.
Maharashtrains prefer Puran Poli. North Indians prepare Shakarpara and
gujjias - a sweet samosa filled with mava, coconut, dry fruits which is
fried and dipped in a sugar syrup. Gujaratis make sweet khichidi and
sweets like kheer, basundi and halva.