On Sunday October 28, Trafalgar Square in central London is a sight for sore eyes. On this mid-autumn day, cold with a crisp breeze, the usual pigeon studded landmark is transformed into a vibrant set, lively with a multitude of colours and rich with a festive fervour that shimmers in the grand shadow of Nelson’s Column. The spirit of Diwali is truly in the air this day.
For the third year running, London and its vibrant pockets of communities get together to celebrate Diwali in true Indian style. Live music, Kathak dancers, saree dressers and bustling queues for the food stalls all add to the spirit of this event that aims to draw together spirituality, togetherness and a time for renewal.
As I sup the water from a freshly cut coconut husk, I am almost transported to the sandy shores of Kovalam beach, albeit, to be quickly reminded of my reality by the next wave of the crisp 8°C breeze. During the afternoon, it’s hard not to be distracted by the myriad of lingering aromas that waft through the square. Food stalls reminiscent of thattukadas (Malayali roadside eateries) offer hot snacks, meals and sweets to suit every taste bud, both Indian and western alike.
Crisp, hot samosas, chilli paneer spring rolls and the sight of green chutney and imli coated pori brings a warming surge of the Mumbai heat along with a mouth watering anticipation of a fresh portion of bhel puri; and indeed, it’s well worth the wait. Behind the stalls bears the evidence of the where hard work takes place. Deep pans sizzling with perfectly coiled jalebis, fryers crisping up thickly cut mogo and pots deep with brewing chai ready to be poured into a shiny steel dispenser. If there’s one thing that captures the culinary psyche of Diwali this day, its mithai. Jewel like boxes of rainbow coloured sweets packed with sumptuous morsels beautifully line the queue; ladoos, barfi and halwa to name a few, all of which are being nibbled on with a cup of sweet chai as visitors pass through the festival.
To strengthen the spirit of togetherness and inclusion, the London Diwali Committee hosts a stall with sarees in a kaleidoscope of colours, all of which the community has generously donated. Committee members are on hand to dress women in a saree of their choice and in a range of styles, none of which need to be returned; a novel idea and one, which opens its arms to the local community and embraces unity.
As the end of the day draws nigh, the lights get brighter, the music louder and the festive spirit intensifies. Bhangra and popular Bollywood anthem performances liven up the audience further as they continue to revel in the celebrations. The meaning behind the festival however, is far from lost; closing messages clearly highlight the revered values of Diwali that are synonymous with peace, reflection and renewal. For those who don’t celebrate this on a religious level, it brings a wonderful boost of colour, culture and an opportunity to appreciate the best of human spirit as the cold nights draw in; for those who do, it’s a clear observance of divinity, spirituality and a triumph over darkness and evil.
Which ever of those you may belong to, here’s wishing you a truly Happy Diwali and a wonderfully prosperous New Year.
Recipe for Rava/Sooji Ladoo
Makes approximately 12-14 ladoos
Ingredients
Whole spices
■ Seeds of 3 cardamom pods, finely crushed
■ 130 gm coarse semolina (plus 4-5 tbsp extra for coating)
■ 15 gm raisins
■ 20 gm cashew nuts, roughly chopped
■ 30 gm desiccated or fresh coconut
■ 55 gm caster sugar
■ 3-4 tbsps ghee/butter
■ 6 -7 tbsps full fat milk
Directions
■ Heat the ghee over a medium heat in a wide, non-stick pan. Add the raisins and cashew nuts, reduce the heat and continue to fry until the raisins begin to swell up (about a minute).
■ Continuing over a low/medium heat, add the semolina and fry for 6-8 minutes, continuously moving it around the pan until the semolina is lightly roasted (not brown).
■ Add the coconut and ground cardamom and fry for one minute and then turn off the heat. Add the milk, one tablespoon at a time until it is fully absorbed and the semolina begins to come together.
■ Set aside to cool.
■ Once cooled, make round balls by rolling a small portion of the semolina in between your palms. Once the ball is formed, lightly roll this in the additional semolina to give en even coating.
■ Place aside on a clean plate and repeat until all the cooked mixture has been used up.
■ Store in an airtight container in a cool, dry place and consume within 2-3 days.