Home chefs are reviving long-forgotten traditional Diwali snacks right from champakali, farali chiwda, mohanthal, anaarse, farsi poori, to sunnundalu, gajak and methi kadboli, to name a few

xThe aroma of ghee, the crunch of roasted poha, and the sizzle of oil in an iron kadhai for many Indian families, these sounds once signalled the arrival of Diwali. But over the years, as shiny gift boxes of imported chocolates, glazed cupcakes, and factory-made barfis have taken over store shelves, something vital has been lost: the homemade essence of the festival.

Today, amid the glitter of commercialisation, a quiet revolution is taking place in kitchens across India. A new generation of home chefs is reviving the forgotten traditional snacks that once defined Diwali celebrations, poha chiwda, chi

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