The wok has been quite busy , literally! With the season’s calling for some awesome greetings Diwali get-togethers and parties, the farsan potpourri gets a scrumptious dose of mithai dished out of ample ghee and lots of love.
So, you have all the ingredients -spices, condiments and the whole bunch of curry leaves adding that captivating aroma that one usually falls for in these farsans. You have almost every Gujarati kitchen brimming with some mouthwatering savouries to be spread across the table to mark the festivities. There’s more to the farsan fervour and mithai magic than one spots during Diwali and decoding the same presents an interesting perspective to the festive season. For actress Komal Thacker, the festive snacking is all about “enjoying food amidst a lot of chirpings and musings with family and friends. And the farsan and mithai are best sampled when you have great company .” As the great Gujarati snackathon is going to usher in the festive cheers, here’s raising a toast to the eat, pray and stay happy motto.
OUTSOURCE AND LIVE THE OCCASION
Unlike earlier, when the women of the house would dish out a series of namkeens and pakwans before Diwali, these days women go in groups to various farsan hotspots scouting for some specially doled out Diwali fare. Says Rekha Goyal, an entrepreneur, “Now-a-days, women indulge in so many things like travelling during Diwali and they feel they can save more time in outsourcing the farsan making.It has made our lives simpler. Moreover, women are too tied up with work, home affairs that makes time management difficult. So, outsourcing mithai and farsan jobs to organisations or women handling such projects makes it easier for women to enjoy the festivities.” And when it gives the same home cooked feel to the fare, why not feel many .
THE KICK OF FARSAN SHOPPING
To go shopping in a group is always special and when it comes to doing some farsan hopping in the city, there is a different kick involved, agree women unanimously.Says Rekha, “Most of the times, one observes a lot of new recipes and new farsan experiments during exhibitions. And for women, stocking the Diwali farsan from these outlets becomes a handy alternative. Plus, different farsans from different regions spice up the farsan platter.”
Agrees, homemaker Jyoti Desai, who s a y s , “Sometimes one’s health and busy schedule doesn’t give much scope for making all the farsans at home. Usually, gruh udyogs offer a range of spicy and sweet farsan combos that appeal to the family.”
TRADITIONAL FALVOUR IS THE KEY
When it comes to farsan options, the list is endless.Says Jyoti, “Food is a very important part of Diwali celebrations. Earlier, we used to start preparing secial delicacies for Diw a l i couple of day in advance.Farsans like farsi puri, mathia, dal mooth, cholafali, sev, gathiya, sakkarpara, suvanli were a regular feature in one’s kitchen. Sweets like ghughura, mithai and halva made from fresh mava, sukhadi are relished by everyone alike.
Now-a-days most of things are readi l y available in the market, making it less tedious in the kitchen.”
Nothing can replace the traditional fare, during Diwali, feel many. Says entrepre neur K i n j a l Shah, “Entering the kitchen during Diwali rings in a sense of nostalgia. The recipes, the processes and the way each sweet is made and each farsan is cooked takes one back to the days when our grandmothers used to cook so many stuff within such a short span of time. That’s why Diwali is a very special occasion for everyone in Gu jarat.”
CELEBRATING FOOD TOGETHER
Diwali is the time when you can easily go on a guilt free culinary indulgence.
And the mood is upped when food is comple mented by the company . And Gujaratis cele brate food in all its exalted spirits amid family get-togethers and Diwali parties, which go on till Bhai Beej. Agrees Kinjal, who says, ” A special occasion like Diwail calls for special fare on the table and when special guests are expected in your house, nothing can beat the traditional Gujarati fare like mathias, cholafali, mo hanthal, shakkarpara etc.” etc.”
EXPERIMENTING IS THE KEY
Gujaratis have always welcomed food experimentations and new recipes. So, the Diwali farsan market is abuzz with some new arrival like the lasania mamra and the sweet and spicy soya sticks, which have found a loyal patronage. A bowlful of tasty treats like these could be sampled as tummy fillers too.A potpourri of cholafali mixed with crushed soya sticks and packaged like a chat is what many feel ups the taste of your cholafali chat.