One of the most vibrant and auspicious festivals, Navratri is celebrated across the length and breadth of the country. The beats of dhols, dances and colourful displays might differ from state to state but the energy around these nine days is equally magical everywhere. While for many the period is highlighted by fasting and detoxification to better adjust to climatic changes or onset of winter, for others it is a perfect reason for feasting. It is that time of the year when kuttu (buckwheat), rajgira (amaranth), singhara (water chestnut), sabudana (sago) and vrat ke chawal or samvat rice (barnyard millet) preparations become staple in a lot of homes. For the rest, the eating spree varies between farsaan, naivedyam, luchi poori and a lot more. Here’s a looking at how food defines the festive fervour of this season in various parts on India.
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via Lonely Planet India
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