New Year, Two Ways

Celebrate these two favorite food-focused holidays in April

by Bindu Gopal Rao

Poila Boishakh

The Bengal New Year, also known as “Poila Boishakh,” is significant cultural festival in the community in which food plays a vital role. In Bengal, food is an essen tial part of the culture, and every dish has its significance. The culture and heritage of food during Poila Baisakh represents the spirit of togetherness and celebration, where food is a symbol of unity, love, and renewal. “On this day, people prepare a variety of traditional dishes, including fish curry, chutneys, pulao, sweets, and desserts,” says Biju Philiph, executive chef at Courtyard by Marriott Mumbai International Airport. “Panta bhat (fermented rice) with fried fish, a traditional breakfast, is a must-have dish on this day. On this auspicious day, people offer homemade sweets and other delicacies to their near and dear ones as a token of good will and prosperity. It is believed that sharing food on this day brings good luck,” says.

Vishu

In different parts of Kerala, Vishu is celebrated in varied ways. In the Malabar region, it is seen as the end of the reaping season for paddy and followed by the start of the sowing season. Vegetables and fruit are also harvested and kept as offerings for the deity. “The relevance of summer showers during this time is prime as it signifies a new beginning. Vishukanji is special— it is prepared with the husk and served right after the Vishukani (auspicious viewing of pious offerings) to the whole family. Mango pulissery and thoran made from butter bean leaves are additionally prepared,” says Latha Kuniyil, chef de Cuisine, Grand Hyatt Kochi Bolgatty. The Vishu sadhya is a significant family meal which features vegetables and fruit of that season. The New Year in the Malayalam calendar is marked by cleaning homes and neighborhood areas, visiting relatives with freshly harvested vegetables and the Vishukaniappams.