Holi

Held each March to mark the arrival of spring and the triumph of good over evil, Holi has become one of India's most internationally recognised festivals, largely for its riotous use of coloured powder thrown between celebrants filling the streets. Behind the colour, however, sits a food tradition every bit as central to the celebration, anchored by gujiya, a crescent-shaped dumpling stuffed with khoya, coconut and dry fruits, then deep-fried until golden and sometimes finished with a dip in sugar syrup.

Alongside gujiya, thandai, a cooling drink made from milk infused with saffron, almonds, fennel and rose petals, provides a refreshing counterpoint to the day's heat and exertion, and is often prepared with bhang, a cannabis-infused preparation, for a distinctly festive kick in certain regions. In the towns of Vrindavan and Mathura, both closely associated with the legends of Krishna's youth, Holi celebrations stretch for over a week, with dedicated thandai stalls lining the streets throughout the extended festivities.

For visitors experiencing Holi specifically for its colour-throwing spectacle, the accompanying food traditions offer an essential, easily overlooked counterpart — proof that even India's most visually chaotic festival is built, at its core, on the same principle of shared feasting that defines nearly every celebration across the country.