Cakes, cookies and carols, bring home the fact that Christmas is almost here. Probably, “the most looked forward to” part of Christmas is the mouth-watering goodies. Christmas in India is unique. Along with the usual goodies there is also a dish or two that comes from the region you belong to.
Rose cake and bebinca
Manju David from Jharkand says that while the elaborate pulav and the mutton curry take centre stage, there are other delights like the Rose cake. A rose-shaped mould dipped in a batter made with maida, sugar, semolina and egg being optional, is fried crisp. An easy-to-make rasagulla pudding is the perfect finish to a feast in West Bengal. It’s so easy to make says Amritha. A tin of rosagullas has to be drained well. Add one cup of milk to a can of milkmaid in a pan and heat it on a gentle flame. Take it off the fire and add the drained rosagullas. Decorate it with pistachios, chill and serve.
Singing and dancing around a fire is part of celebrating Christmas in the valleys of the North East. Lengkhawnzai, a feast with rice and a variety of meats is the traditional meal in Mizoram. In Meghalaya it is jadoh, a rice dish with meat and in Manipur it is Kabok and Iromba, a meal that combines rice, meat and vegetables.
Nagaland which celebrates Christmas as its official festival has celebrations on from November to January. The rich and the poor dine at the same table. As there is plenty of passion fruit during this season, cakes and wines are made from the fruit. A favourite during this season is Anishe which is chicken wrapped in dry yam leaves and smoked over a wood fire.
In Mizoram, — Ruautheth is an important community feast where men do the main cooking. Pork and beef are prepared in a huge pot and banana leaves or wooden plates large enough to serve five to ten people are placed on the table. Rice is served on the outer plate while the main dish is in the centre.
Midnight mass, partying, a table groaning with food, plenty of singing and music spells out the Christmas fervour in Goa. Fiona Coelho described the Bebinca, a dessert of Portuguese origin, as a favourite of the season. Sixteen golden layers are made with flour, sugar, egg yolks and ghee, over a moderate flame. Pork vindaloo and prawn blanchet are typically Goan with Portuguese roots.
Jacqueline’s favourite dish for Christmas is the Mangalore chicken curry. Cooked in coconut milk, the chicken curry is enhanced with jeera and khus khus roasted lightly. The garlic, ginger and the green chillies are threaded together and cooked and removed when served.
Spice and all things nice
While Lily V. Kumar from Hyderabad says, “It’s Mughalai Biriyani, I can think of nothing else,” Muktha Bosco says in the Telangana regions, idli and mutton curry are “a must” on Christmas eve.
A simple raisin cake was the centre of attention in a Dharwad Kannada home along with all the other rich food. Appam and a spicy chicken stew were part of the Christmas meal in Kerala.
Athirasam, kai murukku, munthirikothu were “must makes” in the homes in the Madurai and Tirunelveli districts.
Sheila from Kodaikanal said they have a family fund to help the less lucky relatives. Another tradition was that after Midnight mass, when they came home, the doors and windows of the house were opened and it was then they partook of the cake, wine and bananas.
While food is an important aspect, the feeling of goodwill and the need to reach out, are also part of the mood.
Visiting an old age home and singing carols was something that 12-year-old Santosh was looking forward to. He says, “I know my mom has made something yummy. I think it is kalkals.”
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