Key Points
- Diwali is celebrated by many South Asian communities under different names.
- Chef Kishwar Chowdhury has chosen four dishes to share.
- Ms Chowdhury competed in season 13 of 'MasterChef Australia'.
Diwali, one of the major festivals of the Indian subcontinent, is observed by millions of Hindus, Sikhs, Jains and Buddhists worldwide, with food playing a central role.
It is celebrated by many South Asian communities under different names, such as Deepavali, Tihar, Bandi Chhor Divas, Swanti and Sohrai, among others.
Celebrating Diwali often involves a significant tradition: visiting friends and family to relish a delightful festive meal. The festival embodies the spirit of joy, indulgence and extravagance.
Food is central to any Diwali celebration. Credit: Kishwar Chowdhury and Chris Tran
Speaking to SBS Punjabi, Ms Chowdhury says, "Growing up (in the) diaspora, I have been exposed to different cultures and the way we now celebrate Diwali among various communities in Australia is an exciting story to tell."
"Over the years, the celebrations have become (bigger) and Diwali has become central in mainstream Australian culture, showcasing the strength of the ever-growing South Asian (communities)."
A Diwali-inspired grazing platter. Credit: Kishwar Chowdhury and Chris Tran
Explore the videos and recipes to embark on a culinary journey through Diwali's flavours and traditions.
Mishti Doi: Dessert from Bengal
Ms Chowdhury shares her recipe for what she calls the "quintessential Bengali dessert".
Mishti is a general term for a broad range of confections with origins in the Bengal region of the Indian subcontinent.
Over time, their popularity has grown and grown, so that today India and Bangladesh are dotted with sweet shops that craft an array of mishti.
Also referred to as mithai, these sweets commonly feature processed dairy elements such as condensed milk, yoghurt or cheese curds, combined with sugar and diverse flavourings.
Diwali Grazing Board
For many celebrating Diwali, it’s a time for making platters and sharing food with friends, neighbours and loved ones.
Ms Choudhary's next recipe offers a desi alternative to the classic Aussie grazing spread.
Melding modernity with tradition, this Indian-inspired gourmet grazing platter is an opportunity for the whole family to get creative, and it's sure to elevate any festive gathering.
While the possibilities are almost countless, Ms Choudhary shares a couple of her no-fail condiments and suggests pairing nostalgic South Asian munchies like cake rusks, laddus, dried fruits and samosas, with Aussie icons like Tim Tams and lamingtons to create a colourful, contemporary Diwali grazing board.
Chole Bhature: Punjabi Recipe
With this street food staple, Ms Choudhary will transport you to Punjab, northwestern India.
Chole bhature - also known as chana bhatura - is one of the most popular Punjabi dishes throughout India, and combines a flavourful and zesty chickpea curry (chole) with light and airy deep-fried leavened bread (bhature).
Her tip for preparing the fluffiest Diwali bhature is to use self-raising wholemeal flour and add a teaspoon of baking powder to the dough.
Pani Puri Recipe
Diwali isn't complete without this much-loved street snack, which is very close to Ms Choudhary's heart.
"Pani puri is a popular street food in the Indian subcontinent and there is a version of this dish in every region of South Asia," she says.
Here, she shares the recipe for a Bengali variant called fuchka, which sees crispy fried spheres filled with potato, onion or chickpeas, and seasoned with tamarind chutney, chilli powder or chaat masala.
Listen to an interview with Kishwar Chowdhury by clicking on the audio player.
LISTEN TO
Festival of flavour: Kishwar Chowdhury presents four dishes to make Diwali even more delicious
SBS Punjabi
26/10/202309:07
