ADVERTISEMENTs
Try Navratri dishes abroad Air India during the Puja season
The specially curated festive menu is available on Air India flights departing from India until Sept. 30.
-
Staff Reporter - Thu, 25, Sep 2025
- 00:05 EDT
- 35
Representative Image / Pexels
Those travelling Air India during the Navratris, till September 30, will get to taste a festive fare on board. The Indian carrier has a menu that is ‘vrat’ friendly.
The festive season in India sees a plethora of dishes that can be eaten during the Puja days. They usually include the popular Sabudana Khichdi, Singhade Ki Poori and Phalahari Kheer. The idea is to use ingredients that do not intrude into the ‘vrat’ traditions.
This year, specially curated festive dishes are available on Air India flights departing from India until Sept. 30.
An Air India release said, on the line-up available, to quote, “Sabudana Khichdi topped with crunchy salli, Vratwale Shahi Aloo, Singhade Ki Poori, Sabudana Wada, Malai Paneer Tikka, and Tale Aloo Ki Chaat. For something sweeter, there is Khatta Meetha Sitaphal and Phalahari Kheer, paired with seasonal fruits and curd.”
The menu is available on all ex-India flights during the nine-day festive period.
Just in case you aren’t planning to fly, here’s a something simple you can try at home: Vrat Wale Aloo.
In North India, this is a popular dish for fasting days or festivals when satvik food is recommended, without using onions and garlic. In modern times, it is also part of gluten-free vegetarian dishes so popular with the diet-conscious.
It doesn’t take much time to dish out.
INGREDIENTS:
*Boil ¼ kilo potatoes, remove the peel and dice them
*Roast ½ cup of Jowar (Sorghum) or Barnyard Millets or Peanuts, set aside. You can also use ¼ cup split Moong Dal (Green Gram), soaked for an hour and drained and dried
*Slit two green chillies length-wise
*Small portion of chopped Pudina (Mint) & Dhaniya (fresh Coriander), juice of ½ Nimbu (Lemon)
*A pinch of Heeng (Asoephoetida) and ½ tea spoon Jeera (Cumin); pinch of Haldi (Turmeric) optional
*Sendha Namak (Rock Salt) – do not use normal table salt
(Olive oil or Ghee)
PROCESS:
Heat a pan, add cooking fat. Add Jeera and Heeng, then add the potatoes Mix well.
Add a pinch Haldi if needed. It’s aromatic, healthy and gives off a nice color to the dish.
Add the roasted or boiled-and-dry portions. Add Sendha Namak. Saute for a minute on low flame.
Round it off with the Dhaniya-Pudina and squeeze the lemon juice and mix well.
TIPS:
*If you want to spice it up, add some chilli flakes or coarse pepper powder.
*You can also embellish the dish by adding a handful of freshly grated coconut or small coconut pieces.
*If you want to turn it into a gravy, at the stage where you saute the mixture, add ½ cup of water, add a ½ teaspoon of Amchur (Dry Mango Powder) and ½ teaspoon of Red Chilli Powder, bring it to a boil. That’s it.
Related
ADVERTISEMENT
ADVERTISEMENT
ADVERTISEMENT
E Paper
ADVERTISEMENT
Video
Comments
Start the conversation
Become a member of New India Abroad to start commenting.
Sign Up Now
Already have an account? Login