Tag: indonesia

1. “On the night of Laksmi Pujan, rituals across much of India are dedicated to Lakshmi to welcome her into their cleaned homes and bring prosperity and happiness for the coming year. While the cleaning, or painting, of the home is in part for goddess Lakshmi, it also signifies the ritual “reenactment of the cleansing, purifying action of the monsoon rains” that would have concluded in most of the Indian subcontinent. Vaishnava families recite Hindu legends of the victory of good over evil and the return of hope after despair during the Diwali nights, where the main characters may include Rama, Krishna, Vamana or one of the avatars of Vishnu, the divine husband of Lakshmi.”
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   Always a good place to begin, Wikipedia. Even for Diwali!
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2. “Galungan is a Balinese holiday celebrating the victory of dharma over adharma. It marks the time when the ancestral spirits visit the Earth. The last day of the celebration is Kuningan, when they return. The date is calculated according to the 210-day Balinese calendar. It is related to Diwali, celebrated by Hindus in other parts of the world, which also celebrates the victory of dharma over adharma. Diwali, however, is held at the end of the year.”
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   Meanwhile, as they say, in Indonesia…
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3. “The whole thing was designed in such a fashion that when Hanuman’s tail was lit—in remembrance of an episode in the Ramayan—he “begins to fly in the air, setting fire to various houses in this Lanka of fireworks”. So intrigued was the Peshwa by this report that a similar contrivance was engineered even in Pune, setting the ball rolling for modern Diwalis with fireworks and displays.”
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   The perenially interesting Manu Pillai never disappoints.
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4. “In Telugu, teepi gavvalu literally translates to ‘sweet shells’. It is made rolling a dough made from flour and jaggery into pretty shell shaped curls that are then deep fried and dipped in sweet sugar syrup. It a popular festive snack in Andhra Pradesh.”
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   Practically every Indian, no matter which part of they country they hail from, will squeal in playful outrage upon reading this – for every state has its own version.
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5. “If we go further North to Himachal Pradesh, we could expect to get wada and bedami puris made on festive occasions for Diwali says Sherry Mehta Malhotra who cooks Pahari food for pop up events. This is served with lentils and a bread called siddhu. Siddhus are made with wheat flour and yeast and take a while to make and are always served with ghee. Depending on the stuffing, these ball shaped breads, could be savoury or sweet. The thing about Pahari cuisine, Sherry says, is that it uses a lot pulses and flours as a base as fresh vegetables are hard to get. Dishes such as siddhu and the badami pedas are had through the year as well, but taste extra special during festivals.”
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   And from a while ago, but still worth reading – food from across the country that is special during Diwali. If you have corrections, suggestions, additions, please – please! let me know.

 

Happy Diwali, all!