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The nine sacred nights of Navratri have always been steeped in devotion through fasting, praying, and following a satvik diet. For centuries, during Navratri, the families have gathered around the dining table to enjoy fasting staples like kuttu ki poories, sabudana khichdi, samak ka dosa, and so on. While these still remain comforting options, millennials and urban diners are redefining the traditional menus.
Moving beyond the repetitive thalis with aloo ki sabzi, kuttu rotis, and makhana kheer, chefs have also started to innovate with the vrat-friendly ingredients. Majorly focusing on millets like barnyards, buckwheats, little millets, amaranths, etc., chefs are giving the ingredients a modern twist. To dive deeper into the trend, Slurrp interviewed Indian chefs across the country who have curated Navratri menus. Why don’t you read on and redefine your festive spread?
The Fast-Friendly Ingredients
When you think about sabudana, the first image is often of a bowl of vrat vali khichdi or a plate of crispy vadas. Similarly, chefs and millennial cooks have now started to move beyond staples like pooris or kheer for ingredients like kuttu ka atta and makhana.
"Traditional Navratri ingredients are experiencing an upgrade in modern kitchens. We’ve elevated these humble ingredients into gourmet experiences,” says Chef Prashant, the Sous Chef at Sheraton Grand Pune Bund Garden Hotel. “Sabudana has moved beyond the basic khichdi to become risotto-style preparations. Kuttu ka atta is being used for artisanal flatbreads, while makhana is transformed into elegant garnishes and textural elements in desserts.”
Adding to it, Chef Srinivas A, the Brand of Chef Chor Bizarre, dives deeper into the nutritional value of the ingredients, “During fasting, sabudana, kuttu, and makhana are considered pure and spiritually suitable. Each of these ingredients plays a specific nutritional and traditional role in traditional fasting. Sabudana is high in carbohydrates and provides quick energy. Kuttu contains protein, fibre, and iron, and it helps reduce hunger pangs. Makhana is considered a pure and satvik food, and while it is light, it’s rich in nutrients.”
Fast-friendly ingredients like sabudana, makhana, quinoa, buckwheat flour, or barnyard millet are gluten-free and are well-known for their nutritional value. Hence, apart from just using festive ingredients, Indians have started to use superfoods all year round, moving towards a healthier and millet-forward lifestyle.
The Evolution Of Navratri Thalis And Vrat Menus
A decade ago, the Navratri thali was largely functional, a mix of aloo-tamatar curry, sabudana khichdi, kuttu puris, and a simple dessert. Today, it has become a curated dining experience that balances authenticity with nutrition, variety, and presentation.
"In recent years, there has been a demand for detox-friendly and low-Glycemic Index (GI) options for customers seeking complex carbs and healthier alternatives. As you eat at long intervals, complex carbs help sustain energy throughout. Navratri dishes are getting a global makeover in flavours and formats like keto nachos, sabudana boba tea, and yoghurt-based dips with pink salt, notes Chef Arjyo Banerjee, Chief Culinary Officer, Compass Group India.
As per Sous Chef Swalin Saifi at The Leela Palace New Delhi, “Guests now look for lighter options alongside indulgent ones. Kuttu puris, for instance, are paired with refreshing shakarkandi chaat or samak rice pulao with vegetables for added nutrients. Desserts too have expanded, from makhana mousse to amaranth puddings and fruit-forward sweets that feel both festive and modern.”
He further focused on how restaurants are witnessing a shift in how fasting is no longer restrictive. Sure, there is an abstinence of certain ingredients, but the urban diners are embracing it as a chance to explore millets and superfoods, rather than sticking to a potato-based diet.
For example, you might be eating a taco, but you’d get a nostalgic feeling of sabudana vada. So, instead of having the same-old dishes, restaurants and chefs across India reimagine the fast-friendly ingredients, give a contemporary take, and present it aesthetically.
Talking about his go-to fasting dish, Swalin Saifi, the Sous Chef at The Leela Palace, New Delhi, says, “One of my favourites is Sabudana Arancini. Instead of risotto, I use sabudana simmered in saffron stock, bound with cottage cheese, and stuffed with spiced dry fruits. Rolled in rajgira flour and fried crisp, it’s served with a mint-yoghurt aioli. It has all the comfort of a sabudana vada but speaks the language of global dining.” He further added how the beverages are being reimagined. For instance, the Ragi Malt Cooler he makes is one of his guests’ favourite drinks.
Slurrp came across another impressive fusion dish, Kuttu Gnocchi with Spiced Pumpkin Yoghurt & Sage Ghee. Elaborating on the reimagined Navratri dish, Karimuddin Mir, Chef de Cuisine at Le Meridien Ahmedabad, says, “It is a refined fusion of Italian comfort and Indian fasting tradition. This dish replaces traditional potato gnocchi with buckwheat flour (kuttu) and is served with a velvety, fasting-compliant sauce of spiced pumpkin and yoghurt, finished with fragrant sage-infused ghee.”
Navratri Bestsellers Across India: Traditional And Contemporary
Slurrp asked chefs across the country to share some of the bestsellers from their Navratri menu. From the familiar sabudana tikkis to global fusions like kuttu tacos, here are some of the most loved dishes that you can even experiment with in your kitchen.
Sabudana Vada
The Navratri staple, sabudana vada, is a hit at The Westin Resort & Spa, Himalayas, as per their Executive Chef, Pankaj Panwar. “The vadas bring back the crisp, spiced comfort that people associated with fasting. It is usually re-ordered and paired with our kheer,” he adds.
Makhana Kheer
It’s not a surprise that another traditionally made dessert during Navratri, the famous makhana kheer, is a favourite at Pullman and Novotel New Delhi Aerocity, as per the Executive Chef Saurabh Taneja. Talking about the staple, he narrates, “Our Makhane Ki Kheer has emerged as a bestseller every year. It’s indulgent, wholesome, and feels festive while being a fasting dessert.”
Kuttu Soft Taco
As for a fasting dish with a modern twist, Chef Sohail Karimi, the Executive Chef at Courtyard By Marriott Mumbai International Airport, shared the Kuttu Soft Taco as their most loved experiment. He makes the taco with a crispy potato and chilli-based filling. To add some crunch, he adds a peanut-flavoured thecha, which also makes the taco a little spicy.
Kacchey Kele Ki Shammi
Executive Chef Jagal Pal, Taj Damdama Lake Resort & Spa, Gurugram, notes, “At Shamiana, our Kacchey Kele ki Shammi has quickly become one of the best-selling Navratri dishes. Traditionally, shammi kebabs are made with lentils or meat, but we innovated by using raw bananas (kacchey kele) as the main ingredient, making it completely fasting-friendly while retaining the rich, hearty texture of a classic shammi.”
The Impact Of Food Deliveries
With tight-packed schedules and busy lives, food deliveries have become the norm. After coming back from home, many working professionals who are fasting want to get a thali filled with vrat vala khana to be delivered at home. This has brought in a trend of packed Navratri thalis and takeaway bowls.
In the same light, Chef Ashish Verma, the Executive Chef at Masala Synergy, Gurugram, states, “Since guests expect the vrat-friendly food delivered to their doorstep, we’ve introduced curated vrat bowls, millet-based snacks, and even dessert boxes. It has encouraged us to design dishes that are lighter, travel-friendly, and yet festive.”
Chef Rovin Dhar, the Director of Culinary at Cafe Breeze, Ahuja Residences, also added, “People now expect a complete vrat combo at home, not just one dish. That’s why we curated the 3-course Navratri meal box, which travels well and offers restaurant-quality satvik food at home.”
With the quick food delivery platforms like Zomato and Swiggy, the experts have also noted a rise in online orders, especially during the festive season.
