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Navratri is a time of devotion, dance, and togetherness, when families and friends gather to honour tradition while enjoying moments of community. The festival is deeply rooted in fasting practices that emphasise discipline and purity of ingredients. Meals prepared during these nine nights typically exclude grains, pulses, and common salts, with fruits, root vegetables, millets, and falahari flours forming the foundation of the diet.
In recent years, there has been growing interest in presenting these foods in new and creative ways that appeal to both tradition and modern lifestyles. Charcuterie boards, once associated with European dining, are now being adapted to Indian festivals in vegetarian and falahari forms. By arranging fasting-friendly snacks, fruits, nuts, and flours on a shared platter, households can serve food that is visually inviting, practical for gatherings, and respectful of fasting rules.
1. The Classic Fruit And Nut Board
The simplest approach to a Navratri-friendly charcuterie board is to combine fresh fruits with dry fruits and nuts. Popular choices include bananas, papayas, apples, guavas, and pomegranates, which are all light on the stomach and widely accepted during fasting. Dates, raisins, cashews, almonds, pistachios, and walnuts add texture and variety. Seasonal Indian fruits such as sitaphal and jamun can also be incorporated where available. To give the board structure, cut fruits into bite-sized pieces, and place nuts in small bowls to avoid them rolling across the platter. A drizzle of honey over apple slices or a sprinkle of rock salt on guava adds flavour without breaking falahari rules. This board is refreshing, easy to assemble, and appeals to every age group.
2. Sabudana And Peanut Snack Board
Sabudana remains a staple for Navratri fasting across India. A charcuterie board inspired by sabudana can include smaller portions of sabudana khichdi served in bowls, sabudana vadas arranged in neat rows, and roasted peanuts offered in clusters for crunch. Green chutney prepared with sendha namak can be placed in a small dip bowl, adding colour and zest. A garnish of fresh coriander and grated coconut enhances the presentation and keeps the spread authentic. This kind of board is practical for those who wish to include something filling yet light, and it works well when serving a group before heading out for evening garba.
3. Root Vegetable Grazing Board
Root vegetables like sweet potatoes, arbi (colocasia), and potatoes are commonly used during Navratri. A grazing board with roasted sweet potato wedges, boiled arbi sprinkled with spices, and crispy potato chips made in rock salt oil can provide variety in taste and texture. Small bowls of dahi can be added for dipping, lightly seasoned with cumin powder. Garnishes such as curry leaves or fresh coriander lift the flavours. This board is hearty, colourful, and celebrates ingredients that have always been part of fasting traditions in Indian households.
4. Singhara And Kuttu Flour Treats Board
Flours made from water chestnut (singhara) and buckwheat (kuttu) are integral to Navratri cooking. A charcuterie board can showcase mini singhara rotis cut into triangles, kuttu puris fried crisp, and small portions of kuttu pakoras. To balance the heavier items, serve these with a fresh tomato and cucumber salad seasoned with sendha namak and lemon juice. Another element could be a yoghurt-based dip for pairing. This board highlights the versatility of fasting flours and offers a wide mix of savoury bites that look attractive when arranged neatly on a large wooden platter.
5. Fasting Sweets And Dessert Board
Sweets are central to Navratri, and a dessert board can be designed using fasting-friendly options. Ladoo made from makhana and jaggery, barfi prepared with coconut and dry fruits, and small portions of kheer made with samak rice can all be presented in bite-sized servings. Seasonal fruits such as figs and dates can also be added to enhance natural sweetness. Small bowls of honey and gulkand can be offered as dips for fruits or nuts, creating a layered eating experience. Such a board works well when hosting friends after the evening garba and ensures that everyone ends on a celebratory note without straying from fasting rules.
6. Fusion Farali Charcuterie Board
For those who enjoy experimenting, a fusion board brings together traditional falahari foods with a contemporary presentation. Small falahari idlis made with samak rice flour, baked aloo tikkis, and makhana roasted with ghee and pepper can all share the same platter. Pair these with chutneys made of mint, coconut, or peanut, each seasoned only with sendha namak. To add freshness, include cucumber and carrot sticks with yoghurt dips. Edible flowers, if available, can be used to decorate the board and make it striking for photographs. This approach maintains the authenticity of fasting while introducing variety in flavour and texture.
