Did you know that Meethey Chawal, Kheer, and Kadhi are essentials in the Baisakhi feast?

The rich culinary heritage of India encompasses almost every region and community in the country, and the festivals serve as a reminder of this diversity. Baisakhi, the spring harvest festival of the Sikh community, is another celebration on this extensive list. While it is widely celebrated in the state of Punjab, various regions in North India also witness the grandeur of the festival in the first and second weeks of April. However, when discussing the culinary importance of Baisakhi, it is hard not to mention the preparation of Meethey Chawal, Kheer, and Kadhi during the occasion.

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Going one by one, Meethey Chawal, also known as Kesari Chawal or Peeley Chawal, is a popular staple prepared in Sikh households, especially during Basant Panchami and Baisakhi. The rice is sweet in taste due to the combination of rice and sugar syrup. Sikhs cook the rice with cardamom, cinnamon, and cloves, along with dry fruits. To enhance the dish's flavor, saffron is added after preparation, giving it a yellow color, historically associated with the festival.

While India is one of the leading producers of rice and the majority of the population depends on grains for meals, Meethey Chawal holds significance during the festival due to its yellow hue, symbolizing the joy of the occasion. Additionally, Meethey Chawal is considered a good omen and is offered to the family deity. What sets Peeley rice of Punjab apart from other variants cooked across India and even the Middle East is the use of dry coconut.

This auspicious day, which pays homage to Guru Gobind Singh Ji initiating Khalsa at Kesagarh in Anandpur Sahib Ji in 1699, is celebrated with people wearing various shades of yellow and orange. The day also sees farmers in Punjab performing a ritual called 'Awat Pauni,' where they harvest crops to the vibrant beats of Dhols, expressing gratitude to God for the harvest.

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Talking about another popular dish made during Baisakhi, we have a common sweet delicacy enjoyed all over India: kheer. However, it is a mandatory ritual to prepare Kheer on Baisakhi. The dish is made with thick cream milk, sugar, rice, and dry fruits and nuts.

While Kheer and sweetened rice find their roots in the culinary transfer from Persia to India, various chefs believe it dates back to the time of the Silk Route when sugar emerged as a major flavor enhancer with jaggery powder. Punjab, being at the forefront of sugarcane production, was also adept at converting it into sugar or jaggery, resulting in dishes like sweetened rice or kheer. This historical connection to the region has made these dishes an integral part of its culinary tradition, especially during festivals.

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Traditional Kadhi is another important dish in Punjabi households during festivals. Made with full-fat sour curd(Dahi), it is mixed with flavorful spices and is usually served with hot rice.

All in all, among all the dishes prepared during Baisakhi, these three dishes hold a prominent place in Punjab households, with the major reason lying in the historical significance of agriculture, for which the state is renowned!

With inputs from TOI, Deccan Herald.