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India has more than 50 major festivals and hundreds of regional and local ones celebrated across the country throughout the year. One of the biggest and most popular is Holi, the Festival of Colours. The image above is folks in Rajasthan having fun with colours. It’s a big clean up job later but that doesn’t deter them from enjoying the festivities.
After a successful Diwali tour in 2024, we will be going back to India later this year to celebrate the festival of lights with Chand Sahrawat. We had a chat with her about their experience in India last year and what guests can expect on the tour this year. Details in the interview section below.
And Sid has been kind enough to share one of his recipes with our readers.
DESTINATION SPOTLIGHT
VARANASI
Varanasi, also known as Banaras or Kashi is often referred to as the spiritual capital of India. It embodies the essence of Hinduism, spirituality, and ancient traditions. Situated on the banks of the sacred River Ganga, it is one of the oldest continuously inhabited cities in the world, with a history that dates to the 11th century BC. The resonant sounds of hymns and bells reminds you every moment that you are in a special place.
The city is dotted with over 2,000 temples, including the iconic Kashi Vishwanath Temple dedicated to Lord Shiva, which attracts millions of pilgrims and devotees each year. The ghats (steps along the riverfront) are integral to Varanasi’s spirituality and the heart and soul of the city. There are over 80 ghats, each with its own significance.
The Dashashwamedh Ghat is the most famous, hosting the spectacular Ganga Aarti every evening, shown in the image above. It is an enchanting ritual where priests offer fire and chants to the sacred river. There are also Ghats that serve as cremation grounds, symbolizing the eternal cycle of life and death. Hindus believe that if someone takes their final breath here and is cremated in Varanasi, it will bring salvation (Moksha) and break the cycle of death and rebirth.
The city’s rich cultural heritage extends beyond spirituality. Varanasi is famous for its Banarasi silk sarees, intricate handicrafts, soulful classical music and local culinary delicacies. A short drive from Varanasi is Sarnath, where Gautam Buddha gave the first sermon after attaining Nirvana. It is a world heritage site and the inspiration behind India’s national emblem.
Fun fact – Parts of the official music video for Coldplay’s “Hymn for the weekend” were shot in Varanasi during the Holi festival.
HOLI
Holi, one of the most vibrant and joyous festivals in India, is celebrated with great enthusiasm across the country. Known as the “Festival of Colors,” Holi marks the arrival of spring and signifies the victory of good over evil. This ancient Hindu festival, which usually falls in March, brings people together as they engage in lively celebrations filled with colours, music, dance, food and drinks.
The celebrations begin in the evening the day before, where people gather around bonfires, sing songs, and perform rituals. The next day is when the real festivities begin. People take to the streets with bright-colored powders, water balloons and water guns, drenching friends, family, and even strangers in a riot of colors. Few years ago, I had taken a few packs of NZ made “Bunch o Balloons” which were great fun on Holi.
No festival in India is complete without culinary delights. Since Holi is celebrated across India, there are regional delicacies that are prepared and enjoyed on the day. One such delicacy is an edible preparation made from the leaves and flowers of the cannabis plant called ‘Bhang’. During Holi, Bhang is often mixed into a spiced, chilled milk-based beverage flavored with nuts and saffron. They say it adds to the festival’s joyful and carefree spirit, making people feel relaxed and euphoric. 😊
Beyond its religious significance, Holi is a popular festival in India because it breaks the barriers of caste, class, and social differences. It brings people together, fostering unity and harmony. The festival is widely celebrated globally as the world warms up to the idea of having fun with colours.
INTERVIEW
We had an amazing experience in India celebrating Diwali in Jaipur last year. Here’s some feedback from Jodie who was on the tour last year “Having Chand as our host elevated the experience immensely. Her ability to communicate in the languages of both North and South India, coupled with her passion for food and her unparalleled knowledge, added so much depth to the trip. “
Chand has graciously agreed to host a group to India for us again in Diwali this year. We had a chat with her about her experience of India in Diwali last year and what she looks forward to in our tour in October 2025.
1. How was it to be back in India during Diwali after all these years?
I have been going to India off and on but only on business and to see family. It has never been for leisure and certainly not to celebrate Diwali. It was so good to see parts of India I had not seen for a long time like my birthplace Delhi again. It was amazing to see how much places have changed but still remained familiar at the same time. Spending Diwali in India was very special, it felt like India had donned her most beautiful saree, put on her sparkling jewels and was ready to feast and celebrate.
2. What was your favorite “wow” moment of the tour?
Sitting on the rooftop of the Amber fort in Jaipur at night dining at restaurant 1135 AD. The chef brought out Thalis (plates) full of different dishes for us to feast with local delights. Everything about that experience was wow! The food, the rooftop ambience with views across the bejeweled city of Jaipur and the service from the staff who gave us a behind the scenes look at the royal family’s living room at the fort.
3. What aspects of the tour did the group enjoy the most?
I hope they enjoyed it all! I think it was seeing India and how different each city is, the history and culture. We could be at ruins from 800 AD one minute then at a modern mall. You could see poverty on the streets then the wealthiest man in Asia’s mansion on the next street. India is full of contrasts and juxtapositions I hope the group enjoyed seeing how India can be everything all at once.
4. How would you rate the quality and engagement of the tour guides?
The guides were very knowledgeable but they also were flexible to the group’s needs and adapted itineraries to suit us. For example, the group wanted to shop in Jaipur and our guide found us the best shops, then was very patient while we spent a couple of hours perusing shops and bargaining!
5. What was your favourite foodie experience on the tour?
I think for me it is going to be eating Choriz pao at ITC Grand Spa & Resort in Goa. The chef made the best Goan Chorizo and served it with freshly made local bread. Our group loved the familiar yet different taste of Goan sausages.
6. What was the standard of the hotels on the tour?
Excellent. All the hotels were impeccable, the service went the extra mile, and we felt very spoilt. Often the staff became aware of our preferences and ensured we were well looked after.
7. We have just announced the Diwali tour for October 2025. What are you looking forward to the most in this year’s tour?
This tour has the special addition of Udaipur, where we will be celebrating Diwali in the traditional royal way, and I am really excited about that.
8. Any message for the people who are considering joining us on the Diwali tour in October?
There is nothing like spending time in India during Diwali. If you have ever wanted to go to India, come along this October with me for a luxurious experience that takes you to not only the must-see places but explores the diversity of India through its food, culture and hospitality. It will be unforgettable!
CORIANDER CHUTNEY
Coriander chutney is a popular condiment made by grinding fresh coriamder leaves with spices like cumin, garlic, ginger and green chillies. Many prefer to add mint leaves as well.
You will find almost all Indian homes and street food vendors have their own unique recipe. It is bright green, refreshing and delicious with just about anything – use it as a sandwich spread, as a dip with a bbq grilled meat or in a kathi roll.
Here’s a recipe from chef Sid Sahrawat –
- 50 gm cashews/ almonds/ peanuts
- 4 green chilies or as per taste
- 4 cloves garlic, peeled
- a thumb sized piece of ginger, peeled and roughly chopped
- 1 bunch coriander, roots removed, stems and leaves roughly chopped
- 1/2 cup mint leaves
- Juice of 1 lemon
- 3 teaspoons sugar
Method:
First grind the nuts, now add all the other ingredients to your blender with a little water and blitz. Keep blitzing until you reach a thick consistency. You may need to slowly add water to achieve this. Season to taste. The coriander chutney will keep in the refrigerator for up to a week in an airtight container. You can use the chutney as a dip, a spread on bread or to add flavor to other dishes.
