Baisakhi is predominantly celebrated in the northern parts of India. With the horseradish crop ready for harvest, North Indian farmers, especially Punjab, celebrate a successful harvest with great pomp and spectacle. Baisakhi is celebrated by Sikhs as the start of their New Year as well. Food is an integral part of any Indian festival, and something that is celebrated in the land of Punjab is definitely synonymous with food. Here, we look at some dishes that are festival favorites.

Kada Prashad

A familiar and coveted dessert, atta halwa is served by gurudwaras across the country to their devotees. This simple and tasty dessert is made with three ingredients – ghee, atta and sugar. This dish is quick, easy and can be made in an instant.

Gur Ke Chawal

Gur ke chawal is not as well known, but it is appreciated just the same. Hard to spoil, this dish is made of three ingredients – ghee, gur (jaggery) and rice. They are also the three oldest ingredients in the world. You can dress it up with saffron threads, pistachios and rose petals to elevate this rice preparation.

Pindi Chole

A typical Punjabi dish that is celebrated during the spring festival, pindi chole is made with chickpea paste, to which a variety of spices are added – black pepper, cardamom, cloves, bay leaf and cinnamon. People often eat it with raw onion slices, tomato slices and green peppers.

Saag Paneer multi-leaf

A remastered version of the traditional sarson ka saag, multi-leaf saag paneer is perfect for the hot summer season. It is made with seasonal greens like amaranth, cholai, spinach, dill and diced cottage cheese. It has great nutritional value as well. It goes perfectly with rice, breads, naans and makke ki roti. Eat with a spoonful of freshly whipped butter and some chilled lassi.

Punjabi Kadhi

Usually eaten with plain white rice, the iconic Kadhi Chawal combination is to die for. Punjabi kadhi is comfort food for people living in North India and a similar preparation is also consumed in Gujarat. It is prepared by beating creamy curds with besan. Easy to make, this simple curry is made with very little seasoning, including hing, jeera, turmeric, curry leaves and dried chili peppers. It is usually served with steaming rice, pickles, papad and pakoras.

Maa Ki Dal

There’s nothing quite like this delicious and creamy lentil dish that is made with whole black grass (whole urad dal), onion, tomato and a blend of earthy Indian spices like jeera, dhaniya, chili pepper and garam masala. Maa ki dal is a comforting, filling and satisfying meal when served with phulka, roti, paratha or naan.

Entrees from Chef Ranveer Brar, Chef Mani Mohan Pathak, Pilibhit House, and Chef JP Singh, The Leela Bhartiya City