JOIN USThis is the season when communities across the country welcome their New Year in their own special way. Some are also celebrating the beginning of the harvest season with much pomp and glory. Metrolife speaks to Keralites, Punjabis, Tamilians, Bengalis and Assamese in the City to know more about their festive plans.
Vishu
Keralites will be celebrating Vishu on April 14, which marks the beginning of a New Year. Shaji Pillai, vice-president, TCS, explains, “Vishu is the festival of plentitude. One sees the kani early in the morning to usher in prosperity. Kaineetam is another important part of the festival, where the eldest member of the family gives a fresh currency note or coins to the younger ones, signifying richness throughout the year.” |
His wife, Lakshmi Pillai, elaborates, “On Vishu, I wake up in the morning, shower and get the kani ready. I then take each one of the family members to see the kani. For lunch, we prepare sadya with two varieties of payasam. Their son Pranav, says, “As a kid, I remember getting excited about receiving the kaineetam, but now it has become more of a ritual. But the occasion is celebrated in all its grandess.”
Baisakhi
The Punjabi community will be celebrating Baisakhi on April 14. Sukhwinder Kaur, a homemaker, says, “Baisakhi is associated with the crops of the season. People meet at community centres and there will be dancing and singing, which includes bhangra for men and gidda for women. Chhole puri, kheer and meetha chaawal is cooked and the house is cleaned to welcome the festivities in.” Sukhwinder says they offer special prayers at the gurudwara, since this festivity also marks the birth of the Khalsa. Her son Sukhvir Singh, who’s a sixth grader with Kendriya Vidyalaya, says, “I love Baisakhi as it is a time for togetherness and I also get a chance to wear fancy clothes. The activities are a lot of fun and it’s a great chance to meet friends.”
Puthandu
Puthandu, the Tamil New Year, falls on April 14 . The day begins with eating jaggery water mixed with chopped raw mango and neem leaves, a mixture of sweet, bitter and sour flavours. Families make a variety of sweets and delicacies for lunch, including sakkara pongal and payasam. Another important part of the meal is poli, also a sweet dish. However, the festival is simply an occasion to spend as much time as possible with family. Prabha, a resident of Bannerghatta Road, gets together with her relatives at her mother’s home. “My mother generally makes a special lunch and all of us, from the oldest to the youngest member of the family, visit her place,” she says.
Bohagi Bihu
Bohagi Bihu, the most anticipated day for Assamese, marks the beginning of spring. The day’s all about new clothes, delicious food, dancing and strengthening community ties. “I’ll get together with my cousins and bond over cooking. We will prepare a grand feast, with items like komal saul, jolpan, luchi-sabji, fish, rice, pitha and for dessert, narikol laru,” says Anuksha Khargharia. “I will make a traditional gamusa —we give these to elders as a sign of gratitude and touch their feet for their blessings. We especially love it back home because touching anyone’s feet means getting lots of money,” she laughs. Simanta Sharma shares that his family will be inviting friends and family for a meal, where Bihu dances by both youngsters and elders will happen. “Early in the morning, the family members will bathe with til maah halodhi (paste of black sesame, black gram and turmeric), put on new dresses and light diyas at the prayer room. Then, all the youngsters will take elders’ blessings,” he informs.