Holi

Holi is the festival of colours, and the kitchen plays as big a role as the gulaal. From cooling glasses of thandai to plates of crisp gujiya passed around between rounds of rang, this collection gathers the dishes that make the day taste like spring. It's for anyone hosting friends, cooking with family, or just wanting to mark the occasion with one good recipe.

What you'll find here

A mix of the classics and a few lighter, modern reads on them — North Indian Holi staples sit at the heart of this tag, balanced by snacks and sweets that travel well from the rasoi to the rooftop.

• Thandai — the chilled, spiced milk that defines Holi mornings
• Gujiya — flaky, khoya-stuffed crescents fried to golden
• Malpua and rabri — sticky, syrup-soaked, deeply nostalgic
• Dahi bhalla and papdi chaat — cool, tangy, made for sharing
• Namkeens — namak pare, mathri, and other long-keeping savouries

When to cook from this tag

Reach for these in the lead-up to Holi (early March), when you're planning a colour-play brunch, hosting a thali for the family, or putting together a small festive snack box for neighbours. Many of these recipes are make-ahead by design — gujiyas keep for days, namkeens for weeks, and thandai masala can be batched well in advance.

For more festive cooking, browse Diwali sweets and savouries, or lean into the season with fresh spring recipes.