What Diwali is, briefly
Diwali is the festival of lights, celebrated by Hindus, Sikhs, Jains and some Buddhists. It is commonly associated with the triumph of light over darkness. Families clean and decorate their homes, light oil lamps (diyas), make rangoli designs, exchange gifts and share meals. The date follows the lunisolar calendar and usually falls between mid-October and mid-November.
Food is a big part of it, but the details vary by region and family. What follows is a flexible guide, not a fixed tradition.
The five days of Diwali
Diwali is often described as a five-day festival. The days are commonly listed in this order, though names and emphasis differ by region:
- Dhanteras: Associated with prosperity; many people buy a small metal item or gold.
- Naraka Chaturdashi (Choti Diwali): The day before the main festival.
- Lakshmi Puja (main Diwali day): Prayers to Lakshmi in the evening, followed by the main family meal and sweets.
- Govardhan Puja / Annakut: In some communities, a large spread of food is offered to the deity.
- Bhai Dooj: Siblings honour each other, often with a shared meal.
Some regions and communities observe different days or start the new year around this time, so treat this as a general outline.
How to structure a Diwali dinner
A Diwali meal is usually built from three kinds of food: sweets (mithai), savoury snacks (namkeen) and a full meal. Many households make or buy the sweets and snacks days in advance and keep the dinner itself fairly simple. A reasonable approach:
- Two or three starters
- Two or three main dishes plus rice and bread
- A raita or salad for freshness
- One or two sweets
Contrast helps. Pair something rich and creamy with something sharp or fresh, and avoid serving several similar curries together.
Welcome drinks
- Aam panna: A tangy-sweet drink made from raw green mango.
- Rose or cardamom lassi: Cooling and not too sweet when made at home.
- Masala chai or a spiced milk drink for later in the evening.
Starters and snacks
- Samosas: Spiced potato and pea filling in a fried pastry. They freeze well before frying or baking.
- Hariyali paneer tikka: Paneer marinated in a green herb and yogurt mixture, then grilled.
- Papdi chaat: Crisp wafers topped with chickpeas, yogurt and chutneys. See our vegetarian chaat recipes for more.
- Tandoori mushrooms or cauliflower: Vegetarian options with a similar marinade.
- Namkeen: Chakli, sev, mathri and similar crunchy snacks, usually made ahead (see our sev recipes).
Main dishes and breads
Many Diwali dinners are vegetarian, though this depends on the family and community. Common choices include:
- Dal makhani: Black lentils and kidney beans simmered with butter and cream. It tastes better when made a day ahead.
- Paneer dishes: Shahi paneer, paneer butter masala or palak paneer.
- Chole: Spiced chickpeas, sometimes served with bhature.
- A vegetable dish: Baingan bharta, aloo gobi or mixed vegetable curry.
- Rice: Jeera rice, vegetable pulao or biryani for a larger gathering.
- Breads: Naan, roti, puri or paratha.
If you want a meat dish, a chicken curry or biryani is a common addition in households that eat meat. For wider menu ideas at large events, our Indian wedding food list shows how caterers balance vegetarian and non-vegetarian items.
Sweets
- Ladoo: Besan, motichoor or coconut.
- Gulab jamun: Fried milk-solid dumplings soaked in cardamom and rose syrup. Soak for a couple of hours so the syrup reaches the centre.
- Kaju katli: A cashew fudge, often given as a gift.
- Barfi, jalebi and kheer: Other widely served options.
- Regional sweets: Karanji in Maharashtra, Mysore pak in Tamil Nadu and Karnataka, pinni in Punjab.
A sample Diwali dinner menu
| Course | Dish |
|---|---|
| Welcome drink | Aam panna or rose lassi |
| Starters | Samosas with mint and tamarind chutney; hariyali paneer tikka |
| Chaat | Papdi chaat |
| Mains | Dal makhani; shahi paneer; jeera rice |
| Sides | Cucumber raita; kachumber salad |
| Breads | Naan or butter roti |
| Sweets | Gulab jamun; besan ladoo; kaju katli |
| Closing drink | Masala chai |
Planning and make-ahead tips
- Make ladoo, namkeen and barfi several days ahead, as they keep well in airtight containers.
- Prepare dal makhani and chole the day before and reheat gently.
- Marinate paneer or vegetables the morning of the dinner, then grill just before serving.
- Soak gulab jamun in syrup earlier in the day and serve warm.
- Keep dairy items refrigerated and reheat leftovers until steaming hot.
- Ask guests about allergies and dietary needs. Many Diwali sweets contain nuts and dairy.
Diwali questions
What are some popular dishes eaten during Diwali? Ladoo, gulab jamun, kaju katli, samosas, chole bhature and biryani are often mentioned, along with regional favourites.
Which colour to wear on Diwali? There is no single required colour. Many people wear new, bright or festive clothes. Red, orange, yellow and gold are common choices, and some prefer to avoid black. Family and regional customs vary.
How do I explain Diwali to someone unfamiliar with it? A simple way is to say it is a festival of lights marking the victory of light over darkness, celebrated with lamps, family gatherings, prayers, gifts and a lot of sweets.
What are the five days of Diwali in order? Dhanteras, Naraka Chaturdashi, Lakshmi Puja, Govardhan Puja and Bhai Dooj, as listed above, although regional practice varies.