As Diwali comes near, an enchanting aroma fills the air—whispers of family kitchens and age-old recipes that have travelled generations. For some of India’s most celebrated chefs and beyond, the festival of lights is a return to the warmth of their native kitchens and a reconnection to the flavours that define their expertise now. These chefs—guardians of tradition and artisans of innovation—speak of their mother’s recipes, the sizzle of spices in grandmother’s pan, and the unhurried pace at which their childhood kitchens unfolded.
For many, the act of preparing these dishes is a spiritual journey. Now, they honour their heritage while recreating familiar flavours for today’s tables. We delved into conversations with renowned chefs and restaurant owners, uncovering how they interpret and breathe new life into these traditional flavours in their professional kitchens.
Through their heartfelt narratives, one understands how Diwali’s culinary rituals go beyond taste. For chefs, the time of Diwali marks a profound bond with one’s homeland, capturing the timeless truth that food is an emotion. A Taste Of Home “Growing up, my grandmother would make atta laddoos, which we lovingly referred to as ‘pinni’.
It’s a rich treat made from home-churned ghee, roasted whole wheat flour, and a medley of dry fruits and nuts,” reminiscences Chef Astik Oberoi, Head Pastry Chef, The Leela Palace New Delhi. Some sweets remind you of the comfort of family gatherings, real.
