Navratri, a festival rooted in devotion and discipline, is also synonymous with food that reflects purity, balance, and mindful eating. Traditionally, vrat (fasting) meals are simple, sattvik, and prepared with ingredients such as sabudana, buckwheat, makhana, and singhara flour. Yet, across India’s luxury hotels and fine-dining spaces, these humble staples are being reimagined with modern techniques, global influences, and refined presentations while staying true to their spiritual essence.

Tradition as a Canvas for Fine Dining

For Chef Ho Chi Ming, Executive Chef, Renaissance Bengaluru Race Course Hotel, the enduring charm of Navratri food lies in its adaptability. “Navratri ingredients like sabudana, buckwheat, and makhana have always been versatile, and modern kitchens allow us to re

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