Diwali is a celebration of light, hope, and renewal, which is showcased in this vibrant menu that brings dishes of contrasting colours, textures and enticing aromas to your table. Whether you’re hosting a large group or an intimate gathering, these recipes - some passed down through generations, and some with a modern twist – all offer beauty, goodwill and deliciousness.
Starters
This beloved street food transforms into a festive starter that is guaranteed to elicit gasps of joy. The crisp hollow shells are filled with spiced chickpeas and tamarind, offering a burst of flavours and textures to get your Diwali party started.
Credit: Chris Tran.
Bara, also known as vada or vadai, are savoury fritters made from lentils. Their crispy exterior and soft, flavourful interior make them a perfect casual canape for gatherings, especially when paired with chutneys or yoghurt dips.
Credit: Alan Benson
A grazing plate never ceases to excite and unite. This particularly spread from culinary personality Kishwar Chowdhury features recipes for a vibrant Pudina green dip made of fresh herbs and a Date and prune chutney topped with tempered spices – serving recommendations include (but are not limited to!) assorted cheeses, crackers, nuts, fresh and dried fruits.
Credit: Chris Tran
Mains
Grilled skewers are always a fun entertaining option. These ones feature paneer cheese and vegetable cubes marinated in a vibrant mix of spices, and served with a fresh and punchy yoghurt and herb sauce. It's one of those dishes you can also serve as a starter and let it segue into your main course.
Credit: Mary Makes It Easy
Make a statement with this impressive vegetarian centrepiece or side. The vibrant colour and smoky flavour of the tandoori spices transform the humble cauliflower into a show-stopper of a dish.
Credit: Justin Narayan
Cauliflower, tomatoes, potatoes and pulses come together with an array of fresh and dried spices in this vibrant and hearty vegetarian curry. Caramelised rice adds a subtle sweetness to complement the dish.
A sumptuous balance of savoury and sweet flavours, this curry features chicken on the bone simmered in a smooth, mildly spiced – and without heat – sauce. A sure crowd-pleaser.
Cashew pulao is a fragrant rice dish studded with roasted cashews and accented with aromatic spices like cardamom and clove. Its fluffy texture and nutty flavour make it a decorative dish that pairs well with both vegetarian and non-vegetarian dishes during Diwali.
Sides
Few Indian meals are complete without a pickle. In India, mango pickle is made in summer while mangoes are still green, to create a tangy and spicy condiment.
Four ingredients come together in this refreshing yoghurt-based condiment. Its creamy texture and subtle sweetness provide a cooling contrast to the spiced mains, making it a perfect accompaniment for your Diwali feast.
The distinguishing point of these flatbreads is a mixture of aromatics – ginger, chillies, cumin and turmeric – that are cooked in ghee and oil and massaged into the dough before the flatbreads are cooked. They add depth to your banquet and are certainly fit for soaking up curries!
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Desserts
This fragrant and delicate sweet is made from coconut, milk, and infused with rose essence. Its soft, melt-in-your-mouth texture and subtle floral notes are enchanting, and the topping – a combination of silver leaf, pistachios and dried rose petals – make it a celebratory ending to a festive meal.
Ladoo (or laddu) are sweet, auspicious spheres of cheeriness that come in many flavours and degrees of difficulty in preparation. This version offers an easy shortcut, made sweetened with condensed milk – and, when prepared for Diwali, is timed perfectly with mango season in Australia.
If you're the type of host who likes to prepare ahead as much as possible, this Diwali dessert is for you. Yoghurt and milk is cooked with orange zest and orange blossom water until velvety and then chilled to set. Then, all you need to do is sprinkle over some slivered almonds, chopped pistachios, rose petals and orange zest to serve.
Credit: Chris Tran.
