If there’s one Indian festival that refuses to keep it subtle, it’s Holi and rightly so! Before it became a grid full of colour-drenched selfies and neon powders, it began as something far older and far more elemental—a spring harvest celebration marking the end of winter, the triumph of good over evil symbolised through Holika Dahan, and in many parts of the country, a devotional festival tied to the playful mythology of Krishna and Radha. Across North India, especially, Holi is a huge deal, widely celebrated—for generations—as a day when social hierarchies soften, grievances are forgiven, and communities gather in streets, courtyards, and temple grounds to sing, smear colour, and eat like never before.
And eat they did!
Because, while it’s known for the riotous energy that’s so nascently festive, Holi has also always been deeply domestic and community-driven. Preparations for the festival of colours often begin days in advance! Khoya is stirred patiently for gujiyas, jars of kanji are left in the sun to ferment, nuts are soaked overnight for thandai, and dough rests under a muslin cloth in kitchens that smell peculiarly of ghee and cardamom. The festival’s exuberance often plays out in public squares, but it’s important to note that the initial flavours are born at home, shaped to the T, by region, season, and memory.
What makes Holi especially fascinating is how differently it tastes across India. India is such a diverse, culturally rich country that even the same festivals are celebrated differently across its many cities. In Uttar Pradesh and Rajasthan, syrupy sweets and bhang-laced beverages define the day. In Maharashtra and Gujarat, festive dishes like puran poli take centre stage. In Bihar and Bengal, malpuas and payesh are Holi’s second names.
So while colour may be Holi’s most visible symbol, flavour is its most enduring one! From nostalgic childhood favourites to lesser-known regional specialities, this is a (non-comprehensive) list of delicacies we Indians love, especially during the festival of Holi!
North India (Uttar Pradesh, Delhi, Punjab)
Gujiya
Gujiya, for me, is an emblem for Holi—the first thing that comes to my mind when I think of the festival, and also the first thing I wish to bite my teeth into, come Holi morning. Comprising a deep-fried, crispy, half-moon-shaped pastry made of flour, stuffed with a sweet mixture of crumbled khoya, sugar, nuts, and coconut, gujiya is an Indian croissant in my opinion, except stuffed and much better. Topped with flavours of cardamom, it’s a deep-fried treat for which calories are definitely worth the taste!
Thandai (Bhaang)
Thandai—especially the kind laced with bhaang—is Holi in liquid form. Usually poured from a steel jug into small glasses as colours fly overhead, this one’s a guilty pleasure enjoyed by many, especially in Uttar Pradesh. A chilled, creamy blend of milk, slowly ground with almonds, cashews, fennel seeds, melon seeds, rose petals, black pepper, saffron, and cardamom, it tastes like a mithai in beverage form. The bhaang — the mischievous paste made from cannabis leaves, traditionally associated with Lord Shiva, which turns this otherwise cooling drink into something far more festive.
Malpua & Rabri
Malpua with rabri is an indulgent, syrupy, and impossible-to-eat-neatly dessert, loved by everyone at the end of their Holi celebration. Believed to have roots in eastern India, particularly Bihar and parts of Uttar Pradesh, malpua has long been associated with festive offerings and temple bhog, especially during spring celebrations. The dish itself consists of a batter made of flour (sometimes mixed with khoya or mashed bananas for added flavour), deep-fried into soft, lacy-edged pancakes and soaked in sugar syrup. But for me, the rabri is the star of the show. Thickened, sweetened milk slow-cooked until it forms creamy layers, rabri is a celebration in its best, most delicious form.
Dahi Bhalla / Dahi Vada
Dahi Bhalla or Dahi Vada—depending on where you’re eating it—is THE Holi delicacy for chaat lovers like myself. Popular across North India, especially in Delhi and Punjab, it’s a festive staple that balances out all the sugar and spice on the table. Soft, deep-fried lentil dumplings (usually made using urad dal) are soaked until pillowy, then drenched in chilled yoghurt and topped with tamarind chutney, mint chutney, roasted cumin, chilli powder, onion, and pomegranate. The result is a sweet, tangy, spicy, and soothing delicacy, all at once. Trust me, I could have about three in one go!
West India (Maharashtra, Rajasthan, Gujarat)
Puran Poli
Puran Poli is what Holi tastes like in many Maharashtrian and Gujarati homes. It’s warm, comforting, and made with the kind of patience only festival mithais can justify at home. This soft, golden flatbread is stuffed with a sweet filling of chana dal and jaggery, flavoured with cardamom and nutmeg, then rolled out and cooked on a tawa with generous helpings of ghee. Traditionally prepared during spring festivals like Holi and Gudi Padwa, it especially marks abundance and the changing of seasons.
Shrikhand & Puri
Shrikhand with poori is a Holi favourite that somehow feels both celebratory and comforting, simultaneously. Widely consumed and loved across parts of Maharashtra and Gujarat during Holi, shrikhand is made by straining yoghurt until it’s thick and creamy, and then folding it in with sugar, saffron, cardamom, and slivers of pistachio or almond. Interestingly, it’s tart and sweet at the same time, making for a kind of dish that nothing else can really replicate. Paired with hot, puffed pooris fresh off the kadhai, the contrast is absolutely irresistible!
Shakarpara/Namakpara
Both shakarparas and namakparas are the non-negotiable constants of every festive snack box—crunchy, irresistible, and addictive. Popular across North and West India during Holi and Diwali alike, these bite-sized diamond cuts are made from a simple flour dough that’s rolled, sliced, and deep-fried until golden. As the names, ‘shakar’ and ‘namak,’ aptly suggest, Shakarpara is the sweeter counterpart, coated or glazed in sugar syrup for a crisp, crystalline finish. Meanwhile, namakpara tends to be savoury, often seasoned with salt and ajwain or black pepper. These are the kind of snacks that sit in large steel dabbas on the dining table, meant for grazing between gulal breaks for that surge of energy!
East India (Bengal, Assam)
Rasgulla & Misti Doi
Rasgulla and mishti doi are Holi favourites in West Bengal, where the festival overlaps with Dol Jatra. Rasgulla, which are soft, spongy chenna (cottage cheese) balls simmered in light sugar syrup, is a deceptively simple dish that relies on technique, freshness, and its classicness to achieve a melt-in-the-mouth texture. Mishti doi, on the other hand, is a thick, caramel-coloured, sweetened yoghurt, traditionally set in earthen pots that lend it their own petrichor-like depth. Together, they go together like peanut butter and jelly, absolutely loved by Bengalis and non-Bengalis alike.
Ranga Dima
Ranga Dima is a lesser-known festive preparation from Assam that shines brightest during Holi, or Doul Utsav—the state’s more commonly used form of the festival. The name of the dish literally translates to “red eggs,” and it involves hard-boiled eggs deep-fried in a lightly spiced gravy that gives them their deep reddish colour, traditionally made with tomatoes and regional spices. This one adds that much-needed savoury counterpoint to the parade of sweets we usually enjoy during the festival.
Nimki
Nimki is an ever-reliable festive nibble, quite similar to the concept of namakparas, in the way it’s consumed. And yes, it does tend to disappear faster than the sweets! Popular in Bihar and Bengal, these crisp, deep-fried strips or diamond cuts are made from a simple flour dough seasoned with salt and often ajwain (kalonji). Fried until golden and flaky, they’re savoury, sharp, and wonderfully moreish—the perfect foil to syrup-soaked desserts during Holi. Often stored in large tins days in advance, nimki is the snack people absent-mindedly reach for between rounds of colour and conversation!
Til Pitha
Til Pitha brings a distinct taste of Assamese culture to spring festivities like Holi, especially around this time of year. Traditionally associated with harvest celebrations like Magh Bihu, it’s enjoyed on other occasions as well, and is made by spreading freshly ground rice flour into a thin layer, filling it with a mixture of roasted sesame seeds and jaggery, and then rolling it into cylinders. Lightly toasted rather than fried, til pitha is crisp on the outside with a nutty, caramel-like sweetness within, perfect for Holi.
South India (Tamil Nadu, Kerala)
Adhirasam
Adhirasam is South India’s answer to the festive deep-fried sweet! Often dense, glossy, and indulgent, this is quite popular in Tamil Nadu, especially during celebrations like Holi. The sweet dish is made from rice flour and jaggery syrup, which are carefully cooked to the right consistency before being shaped and fried. The result is a treat that’s chewy at the centre, slightly crisp at the edges, and generously caramelised in flavour, with hints of cardamom. The best part? The use of jaggery even makes it healthy!
Payasam
Payasam is the kind of dessert that anchors a festive meal in most of South India, thanks to just how deeply ingrained it is in the culture of the region. Known by different names across regions (kheer in the north, payasam in Kerala and Tamil Nadu), payasam is typically made by simmering rice, vermicelli, or even lentils in milk (in all its variations, including coconut milk), sweetened with sugar or jaggery, and distinctly flavoured with cardamom, ghee-roasted cashews, and raisins. Often offered first to deities before being served to guests, payasam also carries a sense of auspiciousness, gratitude, and celebration.
Unni Appam
Unni Appam is a festive sweet that’s almost bite-sized and intimate—small, round fritters that carry a bomb of interesting flavours. Popular across Kerala, it’s traditionally prepared for temple offerings and celebrations. They’re made from a batter of rice flour, mashed banana, jaggery, and coconut, lightly scented with cardamom. Cooked in a special mould that gives them their signature spherical shape, unni appams are crisp on the outside and soft, almost cake-like within.
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