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The festival of Dussehra is celebrated across India as the victory of good over evil, and not only rituals and traditions, but it is also about food. Each state has its own festive specialities that bring loved ones together around the table after days of devotion and celebration. From Karnataka’s sweet Obbattu to Bengal’s soulful Bhog Khichuri and Gujarat’s iconic jalebi-fafda, the various dishes represent India’s culinary diversity.
These festive preparations go beyond flavour; they carry stories of tradition, rituals, and regional pride. From sweet offerings made in temples to community feasts shared with loved ones, Dussehra’s food culture reflects the spirit of victory and celebration. Here are five iconic dishes that define the festival across India.
Obbattu/Holige, Karnataka
Dussehra feasts are incomplete in Karnataka without obbattu (holige), a sweet flatbread made of chana dal, jaggery, and ghee. Prepared specifically during Mysuru Dasara, it symbolises prosperity and festivity. The thin, soft bread is layered with a filling and enjoyed with ghee or milk. Its preparation in itself calls for a festive treat and is usually reserved for special occasions. Holige is often offered as prasadam in many households and temples, which makes it a deeply rooted tradition in Karnataka’s Dussehra celebrations.
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Bhog Khichuri, West Bengal
West Bengal’s most-loved bhog khichuri takes centre stage during Dussehra (Vijaya Dashami), which is also the last day of Durga Puja. Prepared with moong dal, rice, vegetables, and some mild spices, it is cooked in large quantities and served with labra (mixed vegetable curry) as bhog in almost every pandal. Unlike the regular khichdi, this bhog khichudi is aromatic, full of flavours, and is prepared without onion or garlic, which makes it a pure and sattvic meal. Pair it with sweets such as rasgulla and payesh to make a complete meal. Bhog Khichuri represents Bengal’s love for festive food and culture during the festive season.
Jalebi-Fafda, Gujarat
In Gujarat, Dussehra is marked with the iconic duo of jalebi and fafda. It is a sweet-and-savoury pairing that has become a festive ritual, where crunchy fafda (a snack made of gram flour) perfectly balances the syrupy sweetness of jalebi. The tradition is so famous that there are long queues in sweet shops on Dussehra. It is believed that this combination helps digestion after the Navratri fasts and also represents a fresh, balanced start as the festivities conclude. Fafda-jalebi is also synonymous with Gujarat’s Dussehra celebrations.
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Luchi With Aloo Dum, Assam & Bengal
In Assam and Bengal, Dussehra is celebrated by feasting on luchi and aloo dum. Luchi, a deep-fried flatbread prepared with refined flour dough, is paired with a mildly spiced potato curry. Although it is eaten on many festivals, it carries special importance on Vijaya Dashami, when families come together to share meals and celebrate before bidding farewell to Maa Durga. Often served with sweets such as sandesh or rasgulla, this dish is not just about food but about togetherness and celebrating new beginnings after the festival comes to an end.
Poori-Aloo & Sweets, North India
Across the states of Uttar Pradesh, Bihar, and Madhya Pradesh, Dussehra festivities feature the satisfying combination of poori and aloo sabzi, often paired with festive sweets such as kheer, laddoo, or jalebi. It is a simple yet loved meal served at community feasts and melas, representing abundance and joy. In many households, poori-aloo is also prepared as part of the Vijayadashami ritual meal before attending Ramlila or Ravana dahan.
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