Diwali 2026: Follow these recipes to make lesser-known traditional dishes

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Diwali is called the ‘Festival of Lights’ because of how every neighbourhood is lit up with diyas, firecrackers and lanterns. However, there is no Indian festival that is complete without good food, and while there are many popular dishes, there are an equal number of lesser-known and traditional dishes that people from different parts of the country still don’t know about yet. 

Indian chefs say there is a lot you can explore if you want to add a unique touch to your celebrations. While you celebrate traditional dishes from your region, there are other dishes that you can also make like the Kashmiri Nadru Tikki and Adhi Rasam from Tamil Nadu. 

Nadru Tikki

For Diwali, chef Utkarsh Srivastava, who is the executive chef at The Silver Train in Mumbai’s Lower Parel neighborhood says you can make Nadru Tikki, which he says is a taste of Kashmiri heritage. He explains, “Rooted in the rich culinary traditions of Kashmir, Nadru Tikki celebrates the humble lotus stem, an ingredient prized for its delicate flavour and distinctive texture. Crisp on the outside and tender within, this lesser-known regional delicacy offers an elegant alternative to conventional festive appetisers.” Srivastava says it is perfect for Diwali gatherings because the Nadru Tikki can bring a distinctive Kashmiri dish to the festive table that is not only not sweet but also a good vegetarian delicacy.

Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 4 (8 small tikkis)

Ingredients

For the Nadru Tikki
300 g lotus stem (nadru), cleaned and peeled
75 g boiled potato, mashed
1 tbsp roasted gram flour (besan)
2 tbsp Brown Onion paste
1 tsp ginger paste
2 green chillies paste
1/2 tsp Kashmiri red chilli powder
1/2 tsp roasted cumin powder
1/2 tsp fennel powder
1/4 tsp dry ginger powder (saunth)
2 tbsp fresh coriander, finely chopped
Salt to taste
2–3 tbsp ghee or oil for shallow-frying

For the Saffron Yoghurt
100 g thick hung curd
5–6 strands saffron, soaked in 1 tsp warm water
A pinch of roasted cumin powder
Salt to taste

Method
1. Prepare the lotus stem: Wash the lotus stem thoroughly, ensuring all mud is removed from its internal channels. Peel, cut into pieces and boil in salted water until tender. Drain well and allow to cool.
2. Prepare the mixture: Finely chop or coarsely mash the cooked lotus stem, retaining some texture. Combine with mashed potato, roasted gram flour, brown onion paste, ginger, green chillies, Kashmiri chilli powder, cumin, fennel powder, dry ginger powder, coriander and salt.
3. Shape the tikkis: Divide the mixture into eight equal portions and shape into small, round patties. Refrigerate for 10–15 minutes to help them hold their shape.
4. Cook until golden: Heat ghee or oil in a heavy-bottomed pan. Shallow-fry the tikkis over medium heat for approximately 3–4 minutes on each side, until crisp and golden brown.
5. Prepare the saffron yoghurt: Whisk the hung curd until smooth. Fold in the saffron infusion, roasted cumin powder and salt.
6. Plate and serve: Spoon a little saffron yoghurt onto each serving plate and place the hot Nadru Tikki on top. Garnish with fresh coriander or a few finely chopped toasted walnuts, if desired.

Adhirasam

Chef Yatendra Rawat, who is the executive chef at Ozen Life Maadhoo in Maldives says you can make Adhirasam. He explains, “It is an age-old festive delicacy traditionally prepared during Diwali. Made with freshly ground rice flour and jaggery syrup, flavoured with cardamom and sometimes dry ginger, it is shaped into small discs and deep-fried until golden brown.

Its beauty lies in its contrasting textures, a lightly crisp exterior with a soft, chewy centre. The dough is traditionally rested or fermented before frying, making the preparation a test of patience and culinary skill. It is a sweet deeply associated with family traditions and festive celebrations in Tamil households.” 

Ingredients 
250 grams Rice Flour
As required Water (for soaking)

Jaggery Syrup    
200 gm Jaggery    
100 ml Water    
1/2 tsp Cardamom powder
1/4 tsp Dry ginger powder (optional)    
1 pinch salt    

Finishing and frying    
1 tsp Sesame seeds (optional)
1 tsp Ghee
Oil for deep frying    

Method:

Prepare the Rice Flour
1. Wash and soak the raw rice for 2–3 hours.
2. Drain thoroughly and spread on a clean cloth for approximately 30 minutes, retaining slight moisture.
3. Grind into a fine powder and sieve to obtain smooth, lump-free rice flour.

Prepare the jaggery syrup
1. Combine jaggery and water in a saucepan and heat until completely dissolved.
2. Strain to remove impurities.
3. Return the syrup to the saucepan and cook until it reaches a soft-ball consistency (approximately 112–115 degrees Celsius).
4. Add cardamom powder, dry ginger powder and a pinch of salt.

Prepare the dough
1. Gradually incorporate the hot jaggery syrup into the rice flour, mixing continuously.
2. Add ghee and sesame seeds.
3. Mix to form a soft, slightly sticky and pliable dough.
4. Cover and rest for 12–24 hours in a cool place to develop flavour and texture.

Shape and fry
1. Divide the rested dough into 15–18 equal portions.
2. Grease a banana leaf or parchment paper lightly with oil.
3. Flatten each portion into a round disc approximately 5–6 cm in diameter.
4. Heat oil to 160–170 degrees Celsius.
5. Deep-fry the discs individually until golden brown on both sides.
6. Remove and gently press between two flat ladles to drain excess oil.
7. Serve warm or at room temperature.

Chef’s Note: The consistency of the jaggery syrup is the most critical factor. Undercooked syrup results in excessive oil absorption, while overcooked syrup produces a hard and brittle Adhirasam.

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