Aaloo papad is a must have around Holi festival in March. The strong sun has many families making this delectable potato crisp to celebrate Holi and eat through the year. Well, this is how it still is in many Lucknow homes and even one school!

Kheer is a slow-cooked vegetarian pudding, made with thickened milk. This is a lovely bhog for Krishna, especially on Sharad Purnima. Kheer is a traditional Indian baby food too.

The new potato harvest in India is well-used to prepare for the Holi festival. Alu papar and Alu chips are sun dried in the hot February-March sun.

A traditional family recipe sesame jaggery laddoos are prepared on Diwali and Ekadashi days in winter for bhog for Sri Krishna in my home. White sugar is not a traditional ingredient for bhog or Vaishnav cusine. Jaggery (sugarcane gur), misri,