Holi, also known as the festival of colours, is one of the most popular and widely celebrated festivals in India. This vibrant festival signifies the victory of good over evil, the arrival of spring, and the start of a new beginning. It is a time when people come together to celebrate and spread love, happiness, and joy with each other.
Although Holi is celebrated throughout the country, the customs and traditions of the festival vary from region to region. Each state has its unique way of celebrating Holi, and the festival is known by different names in different parts of the country.
Let’s take a journey through some of the most exciting and fascinating ways in which Holi is celebrated in India. From the colourful and musical celebrations in Kumaon and West Bengal to the warrior Holi of Punjab and the lathi-wielding women of Barsana, each celebration offers a glimpse into the rich culture and traditions of India.
Uttar Pradesh, Barsana - Lathmar Holi
The legends say that Holi began in this region which includes Vrindavan, Nangaon, Barsana and Mathura. In Uttar Pradesh's Barsana village, Holi is celebrated with lathis in addition to colours. Women chase away men with lathis in a fun-filled tradition. They often offer sumptuous food to Lord Indra – the rain god – in a thali of 56 dishes.
Udaipur - Royal Holi
The Mewar royal family in Udaipur, Rajasthan, celebrates Holi with a grand procession, decorated horses, and a traditional bonfire to get rid of evil spirits. The effigy of Holika is burnt as part of the celebration. Several traditional sweets like gujiya and matthi and beverages like thandai and bhang are prepared in households.
Uttarakhand - Khadi Holi
In the Kumaon region of Uttarakhand, Khadi Holi is celebrated with traditional clothes, khari songs, and group dances. Holi is celebrated in different musical forms such as Baithika Holi, Khadi Holi, and Mahila Holi. In addition to savoury Gujjias loaded with moist khoya and dried fruits, they serve delicious raita, crispy singal, and crispy yellow aloo gutuk.
Goa - Shingmo
In Goa, Shigmo festival is a major spring celebration where farmers perform traditional folk and street dances. Tourists also celebrate this festival with enthusiasm. Platters of Goan food along with snacks and sweets are everywhere and roadside stalls pop up to feed hungry revellers.
Punjab - Hola Mohalla
Nihang Sikhs in Punjab celebrate Hola Mohalla, also known as the warrior Holi. The festival involves martial arts and singing the day before Holi. It is common to eat sweets such as halwa (made from clarified butter and a base such as semolina or coarsely ground gram) and jalebi during the festival.
Maharashtra - Rang Panchami
Maharashtra celebrates Rang Panchami five days after Holika dahan with colourful celebrations. Gujiya, Puran Poli, Malpua, Thandai are some traditional Holi delicacies that are prepared during the festival in almost every home.
West Bengal - Basant Utsav and Dol Jatra
Basant Utsav is a celebration of the spring season in Shantiniketan, West Bengal, where boys and girls dress in saffron-colored clothes and dance. Dol Jatra, on the other hand, involves a procession of Radha and Krishna idols, where men spray water and colours. Milk items like homemade curd, cream, butter and 'panchamrit' are offered.
Manipur - Yaosang
Manipur's Yaosang festival lasts for six days starting on the full moon itcombines Hindu and indigenous traditions. The festival includes the Thabal chongba folk dance and the use of colours. Local dishes and thalis are served including dishes like Kangsoi, Iromba Insang and more.
Kerala - Manjal Kuli
In Kerala, Holi is known as Manjal Kuli and is celebrated at the Konkani temple of Gosripuram Thirumala. Though the festival isn’t as popular as in the north people do celebrate by throwing turmeric water and sharing turmeric as an offering. In the evenings, the spice is then used to prepare an evening meal.
Bihar - Phaguwa
Bihar's Phaguwa festival involves lighting the Holika pyre before playing Holi with folk songs, water, and natural colours. Bhang consumption is also a part of the celebrations. To prepare the bonfire, people add cow dung cakes, wood from the trees, and grains from the new harvest.