We are fortunate to be a family of blended cultures – half Indian (the sub-continent variety) and half American hodge-podge of English, Scottish, Welsh and Norwegian ancestry. Besides the fact that our children are exposed to a rich and diverse range of cultural traditions, language and foods, we get to celebrate twice the usual number of holidays. The bottom line – there’s always some excuse for a party around these parts.
One of the main events each autumn brings is Diwali, celebrated by Hindus, Jains and Sikhs around the world and commonly referred to as the “Festival of Lights”. Following the Lunisolar Hindu calendar, the celebration falls between mid-October and mid-November upon arrival of the new moon. This year Diwali fell on November 5th, just five days after another huge fall event, Halloween. The nature and specifics of Diwali celebrations vary regionally and by religion but any way you slice it, this holiday is huge – one of the most important festivals of the year.
In our home the rituals we follow honor tradition and blend it with our personal interests and preferences. For us Diwali means lights, family, friends and always plentiful, fabulous food.
We welcome a diverse band of guests to our home – family and friends. As soon as darkness falls, small tea lights in clay holders, called diyas are lit outside welcoming our guests and providing a warm, inviting glow. As visitors arrive, we offer snacks such as samosas, potato and spice filled turnovers eaten with cilantro chutney, and bhel puri, a uniquely Indian dish composed of puffed rice, chopped onions, cilantro, tomato and chick peas tossed with tamarind chutney. Of course there is plenty of frothy, creamy masala chai (spiced tea) resplendent with its aroma of cardamom, ginger and cloves. We meander out to the backyard where kids of all ages have gathered to light sparklers and other benign fireworks. The glow illuminates joyful faces and punctuates the pitch black night with dots of fire.
The next order of business and crux of the evening: the feast, a potluck of mouthwatering dishes lovingly prepared by the many talented cooks in our midst. Chole (spiced chickpea stew), aloo gobi(potatoes and cauliflower), bhindi (pan-fried okra), mushroom curry, fragrant rice pilau (pilaf), yogurt raita and more. A magnificently colorful spread, the aroma is tantalizing and heady with spice. This is the Indian equivalent of the American Thanksgiving feast – a bounty that is plentiful and awe-inspiring to behold. As we fill our plates, we are grateful to be blessed with family and friends to share this special night!
[/caption]
Long after our stomachs are gratifyingly full, we linger for hours at the dining table, sharing stories, jokes, memories and the keen pleasure of shared company. We bring out henna cones to draw temporary “tattoos” on hands and enjoy games such as Teen Pathi, a three card poker-like pastime. Of course more chai is inevitably involved and plenty of traditional Indian sweets. Eventually a few telling yawns here and there prompt one of the more responsible among us to look at the clock and realize how late it’s gotten. Often a child (grown-up) or two has curled up on a couch and fallen asleep, a final reminder it’s time for the weary and sated to head home. Shoes and jackets are thrown on and final good-byes and wishes for the night are expressed. A sigh of contentment released as we turn out the lights, ignoring the mountainous pile of dishes until the morning. The lure of a cozy bed is suddenly too tempting to resist.
Recipe – Pan-fried Okra with Onion and Tomato
