Chef-inspired Navratri dishes bring creamy makhana curry, fresh millet salad, and vibrant seasonal accompaniments.
Navratri is one of India’s most beloved festivals, celebrated with devotion, rhythm, and colour. Over 9 nights, homes transform into spaces of prayer and celebration, with rituals that honour the nine forms of Goddess Durga. Each day is linked with a distinct colour and virtue, inspiring devotees to dress, decorate, and cook in a way that mirrors the energy of the day. Yellow for joy, green for new beginnings, white for peace — every shade carries meaning, and many families align their meals with the colour of the day, adding another layer of devotion and fun to the festival.
Food, during Navratri, is central to the experience. The kitchen becomes a sacred space where ingredients are carefully chosen to promote balance and lightness. Onion, garlic, and regular grains are set aside in favour of satvik elements like kuttu (buckwheat), singhara (water chestnut), and samak ke chawal (barnyard millet). Seasonal fruits, fresh dairy, ghee, and nuts keep the menu wholesome. This is not a time for bland meals; instead, it is a celebration of purity and creativity on the plate. The evening meal, after a day of fasting, is almost ceremonial, bringing families together to share food, stories, and devotion around the table.
This year, two culinary experts share their favourite recipes to elevate the nine days of fasting into nine days of flavour. Chef and Entrepreneur Tarun Sibal of Street Storyss contributes his decadent Makhana Makhani Gravy with Kuttu Paratha, while Pooja Masurkar, Founding Chef and Culinary Innovator at Pause in Mumbai, offers a light and refreshing Broccoli Millet Salad. These recipes combine heritage with a modern sensibility, making them ideal for families looking to keep meals exciting during the festival.
The best part is that these recipes are easy to recreate in your own kitchen with fresh, accessible ingredients. With a little planning and the right pantry staples, you can serve a restaurant-worthy Navratri feast at home.
Chef Tarun Sibal’s Makhana Makhani Gravy with Kuttu Paratha
Makhana, also called fox nuts, is a powerhouse of nutrition and a fasting favourite. Known for its crunch and high protein content, it has been used in Ayurvedic diets for centuries.
Chef Tarun transforms this humble ingredient into a festive hero by pairing it with a luscious tomato-based makhani gravy, served with gluten-free kuttu parathas.
Makhana Makhani Gravy
Ingredients
2 tablespoons butter
2 cloves
1 cardamom
½ teaspoon cumin seeds
½ teaspoon garam masala powder
½ teaspoon kasuri methi
1 cup tomato puree
1 cup heavy cream
½ cup milk
Salt, to taste
Roasted makhana
Fresh cilantro
Method
Melt butter in a pan and add cloves, cardamom, and cumin seeds until fragrant. Stir in garam masala and kasuri methi, then add tomato puree and simmer until the mixture thickens and takes on a deep, rich colour. Stir through cream and milk, allowing the flavours to meld into a smooth gravy.
Add roasted makhana, toss gently, and allow them to coat evenly in the sauce while staying slightly crisp at the centre. Season with salt and finish with fresh cilantro. Serve hot for maximum flavour.
Kuttu Paratha
Ingredients
1 cup kuttu flour
½ cup water
Salt, to taste
Ghee or oil, for brushing
Method
Mix kuttu flour, salt, and water to form a soft dough. Divide into portions, roll into discs, and cook on a hot tawa. Brush with ghee until golden. These parathas have a nutty, earthy flavour that pairs perfectly with the creamy makhana gravy.
Chef Pooja Masurkar’s Broccoli Millet Salad
Navratri food is often thought of as heavy or carb-centric, but Chef Pooja’s Broccoli Millet Salad brings freshness and colour to the fasting plate. Foxtail millet or samak ke chawal forms a light, gluten-free base, while broccoli, pomegranate, avocado, and dates add texture and vibrancy. The lemon vinaigrette ties everything together for a dish that feels as luxurious as it is healthy.
Ingredients (Serves 2)
Spicy Broccoli
1 cup broccoli florets
½ tsp chilli flakes
Rock salt
Black pepper
Lemon Vinaigrette
Juice of 2 lemons
½ tsp rock salt
¼ tsp black pepper
¼ cup olive oil
2 tbsp kandsari sugar or jaggery powder
Millet Tabbouleh
1 cup cooked foxtail millet
½ cup parsley, finely chopped
2 tbsp pomegranate seeds
½ tsp rock salt
1 tsp sugar
1 tsp olive oil
1 tsp lemon juice
Salad Build-up
½ cup millet tabbouleh
2 dates, chopped
2 tsp roasted almonds
¼ avocado, diced
1 tbsp pomegranate seeds
Spicy broccoli
Lemon vinaigrette drizzle
Method
Blanch broccoli in boiling water for two minutes, then cool in chilled water to retain its bright colour. Toss with chilli flakes, rock salt, and pepper. Whisk together lemon juice, rock salt, black pepper, olive oil, and sugar until emulsified for a smooth dressing. Allow millet to cool completely before mixing with parsley, pomegranate, salt, sugar, olive oil, and lemon juice. Arrange the millet tabbouleh on a plate, add dates, almonds, avocado, and pomegranate, place spicy broccoli on top, and drizzle with vinaigrette before serving.
The Meaning Behind the Meal
These recipes are more than food — they are part of the ritual of aligning body and mind. Makhana offers protein and crunch, keeping hunger at bay without heaviness. Buckwheat is rich in fibre and is naturally gluten-free, perfect for those seeking lighter alternatives. Millet supports sustained energy release and is celebrated as a climate-friendly grain in modern wellness trends.
Plating and Pairings
Presentation plays an important role during a festival. Serve the makhana curry in a brass katori with a swirl of cream and a sprig of cilantro. Stack the kuttu parathas on a banana leaf for a rustic look. The salad can be plated in a wide white bowl, sprinkled with pomegranate seeds like rubies and topped with microgreens for drama.
For a full Navratri spread, pair these dishes with cucumber raita flavoured with roasted cumin, a bowl of sabudana kheer, sweet potato halwa, and chilled sweet lassi or thandai to complete the meal. Add small bowls of fresh-cut fruits and a simple roasted peanut chaat to make the thali more festive and colourful.
Chef’s Perspective
Chef Tarun says, “Navratri food should feel celebratory and not restrictive. Makhana is versatile and absorbs the flavours of a makhani gravy beautifully.”
Chef Pooja adds, “Millets are my favourite for fasting menus. They are gentle on the stomach, high in nutrition, and bring a beautiful texture to salads.”
Pantry Checklist
Stock your kitchen with kuttu flour, samak ke chawal, makhana, rock salt, jaggery powder, yogurt, ghee, and a variety of fruits and nuts. With these essentials ready, you can create multiple combinations across the nine days, keeping each meal fresh and interesting.
Celebrating with Food
Navratri is not only about abstaining from certain foods; it is about celebrating renewal, balance, and gratitude. These recipes capture that essence, rich enough to feel festive and light enough to honour the spirit of the season. Makhana Makhani with kuttu parathas forms a satisfying main course, while the Broccoli Millet Salad adds brightness and crunch. Together, they create a plate that celebrates both tradition and innovation.
Serve them for a family dinner after the evening aarti or as part of a weekend gathering. Add a few lit diyas, soft devotional music, and a bowl of fresh fruit to the table for a complete festive experience. The result is not just a meal but a memory of Navratri that lingers, reminding everyone at the table of the beauty of slowing down, eating mindfully, and celebrating togetherness.
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