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AS THE DAYS and months of 2024 unfolded, each brought its unique flavour—a blend of triumphs, challenges, celebrations, and quiet moments. Food, in its infinite variety, became the unifying thread, anchoring us to memory and meaning. This calendar is a reflection of that journey: twelve recipes, each inspired by the landscape of its month. From the sweetness of joy to the spice of resilience, these dishes are as diverse as the year they commemorate.
January | Makara Sankranti Sweet Pongal
The year opened with a sense of renewal as the world settled into the rhythm of the post-pandemic era. In India, January's landscape was dominated by the harvest festival of Makara Sankranti, a time to celebrate abundance.
Sweet Pongal, a traditional South Indian rice pudding, represents this spirit of gratitude. Made with rice, jaggery, ghee, and cashews, it’s a dish of comforting sweetness and simplicity.
Recipe:
- In a pressure cooker, combine 1 cup rice, 1/4 cup moong dal, and 3 cups water. Cook until soft.
- Melt 1/2 cup jaggery in a small pan with a splash of water. Strain to remove impurities.
- Mix the jaggery syrup into the cooked rice-dal mixture.
- Heat 2 tbsp ghee, fry 10 cashews and a pinch of raisins until golden, and stir into the Pongal. Finish with a pinch of cardamom powder.
February | Valentine’s Day Rose & Lychee Mocktail
In February, hearts fluttered across the globe. Love was in the air, not just for couples but for self-love, friendships, and community bonds.
This Rose & Lychee Mocktail embodies the month’s romance and vibrancy. Its floral and fruity notes are a gentle reminder to savour life’s sweetness.
Recipe:
- Blend 1/2 cup lychee juice, 1 tsp rose syrup, and 1/2 cup soda water.
- Pour over ice in a tall glass.
- Garnish with a rose petal and a lychee fruit.
March | Holi Gujiya
March burst forth in a riot of colours with the festival of Holi. It was a month of coming together, of laughter and renewal.
The Gujiya, a crescent-shaped Indian pastry stuffed with sweetened khoya and nuts, is a traditional Holi treat. Deep-fried and golden, it mirrors the joy of the festival.
Recipe:
- Make a dough with 2 cups flour, 2 tbsp ghee, and water.
- For the filling, sauté 1 cup khoya with 1/2 cup sugar and a mix of chopped almonds, pistachios, and cardamom.
- Roll out the dough, fill with the mixture, fold into crescents, and seal the edges.
- Fry until golden brown. Cool and serve.
April | Earth Day Zucchini Fritters
April saw a global focus on sustainability with Earth Day taking centre stage. Conversations on climate action grew louder, inspiring greener choices.
These Zucchini Fritters are a celebration of simple, plant-based cooking that honours the earth.
Recipe:
- Grate 2 zucchinis, sprinkle with salt, and let sit for 10 minutes. Squeeze out excess water.
- Combine zucchini with 1/2 cup flour, 1 egg, 2 tbsp chopped parsley, and a pinch of pepper.
- Fry spoonfuls in hot oil until crisp and golden.
May | Coronation Trifle
May was marked by the coronation of King Charles III, an event steeped in tradition and pomp. It called for a dish both regal and nostalgic.
The Coronation Trifle, with layers of sponge cake, custard, jelly, and cream, is a tribute to this historic moment.
Recipe:
- Layer slices of sponge cake in a trifle bowl.
- Add a layer of jelly, followed by custard, and top with whipped cream.
- Garnish with fresh berries and toasted almonds.
June | Pride Month Rainbow Salad
June radiated with the colours of the Pride flag, as parades and events celebrated love in all its forms.
A Rainbow Salad captures this vibrant inclusivity, with each colour representing a promise of hope.
Recipe:
- Arrange cherry tomatoes (red), carrots (orange), yellow bell peppers, cucumbers (green), red cabbage (purple), and sweetcorn in rows.
- Drizzle with olive oil, lemon juice, and a sprinkle of salt and pepper.
July | Wimbledon Pimm’s Cup
July brought strawberries, cream, and tennis as Wimbledon captivated audiences.
The Pimm’s Cup, a quintessentially British cocktail, pairs perfectly with the excitement of the matches.
Recipe:
- Fill a tall glass with ice. Add 50ml Pimm’s No. 1, top with lemonade, and stir.
- Garnish with cucumber slices, strawberries, mint, and orange slices.
August | Independence Day Tricolour Dhokla
In August, India celebrated its Independence Day. The tricolour flag inspired this Dhokla, a steamed savoury cake from Gujarat.
Recipe:
- Prepare a batter with 1 cup gram flour, 1 tsp Eno, and water. Divide into three portions.
- Add spinach puree to one for green, carrot puree to another for orange, and leave one plain.
- Steam each layer separately, stack, and cut into squares.
September | Ganesh Chaturthi Modak
As September arrived, Ganesh Chaturthi brought with it the sight of idol processions and the aroma of festive offerings.
Modak, Lord Ganesha’s favourite sweet, is a steamed dumpling filled with jaggery and coconut.
Recipe:
- Mix rice flour with hot water to form a dough.
- For the filling, sauté grated coconut with jaggery and cardamom.
- Shape dough into small cups, fill, and seal into modak shapes. Steam for 10 minutes.
October | Oktoberfest Pretzels
October toasted the return of Oktoberfest in Germany. The Pretzel stands tall as its edible symbol.
Recipe:
- Make a dough with 2 cups flour, 1 tsp yeast, 1 tsp salt, and water. Let rise.
- Shape into pretzels, boil briefly in water with baking soda, then bake at 200°C until golden.
- Sprinkle with coarse salt before serving.
November | Diwali Besan Laddoo
November shimmered with Diwali, the festival of lights. Amidst the fireworks and diyas, sweets like Besan Laddoo took centre stage.
Recipe:
- Roast 2 cups gram flour in 1/2 cup ghee until golden and aromatic.
- Mix in 1 cup powdered sugar and a pinch of cardamom. Shape into laddoos.
December | Christmas Hot Chocolate
December wrapped the year in festive cheer. As Christmas lights twinkled, a steaming mug of Hot Chocolate became the season’s comfort.
Recipe:
- Heat 2 cups milk with 100g chopped dark chocolate until melted.
- Whisk in 1 tbsp sugar and a splash of vanilla. Top with whipped cream and marshmallows.
Looking Back on 2024
From the zesty brightness of summer salads to the warm spices of festive sweets, this calendar captures the spirit of a year lived richly. Each recipe tells a story—of shared meals, cherished traditions, and moments that defined us. Here’s to 2024, a year we’ll always remember by the flavours that filled it.
