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Navratri is a lively festival for nine special days where people come together to honour Goddess Durga in her many forms. Families and friends gather to participate in prayers, dances, and traditional rituals. This year, Slurrp explores some of the most iconic temples in Delhi, such as Kalka Ji, Chhatarpur, and Jhandewalan, to discover the unique offerings made for the goddess during Navratri. Each temple has its own special traditions and delicious bhog (offerings) prepared with love and devotion. Join us as we take a closer look at these sacred places and the festive foods shared among devotees.
Video Credits: Editor Hariom Dwivedi/ YouTube
Kalka Ji Temple
Kalka Ji temple, one of Delhi’s oldest and most revered temples, is dedicated to Goddess Kali, a powerful incarnation of Durga. Located near the Nehru Place area, the temple is believed to have been established during the time of the Pandavas, with references to its existence even in the relics of the Mahabharata. Over the centuries, it has been renovated multiple times, transforming it into a significant pilgrimage site, especially during Navratri. During these nine days, many tradesmen selling various handicrafts come to the temple premises to boost their business. Devotees stand outside in serpentine queues for their turn to get a glimpse of the goddess.
Image Credits: Wikimedia Commons
"In Kalka Ji, during Navratri, multiple Bhog offerings are made to Maa Kalka. The morning shringaar and aarti are performed at 11:30 AM, during which curd, barfi, and other items are offered. For the evening aarti at 7 PM, Maa Kalka is offered fruits, dry fruits, and dishes made from kuttu and singhara flour, such as puris and pakodis, accompanied by aloo sabzi. "The sabzi is prepared without turmeric or strong spices, and the only ingredients used are green chillies and coriander," confirms Aman Bhardwaj, a priest at Kalka Ji Mandir.
Additionally, he shared details about preparing Maa Kalka’s favourite bhog. "For this bhog, we need dry coconut, kalawa (also called mooli), cardamom, cloves, cashews, raisins, almonds, and bura (powdered sugar) mixed with desi ghee. To prepare it, the top part of the dry coconut is cut, and the hollow is filled with these ingredients. Once filled, the cut piece is placed back, and the coconut is tied with kalawa, which is a sacred red and yellow thread.
When offering the bhog, it is first rotated from head to toe of the devotee 7 times as a form of ritual, accompanied by prayers. After this, it is put into the holy fire, known as poorn ahuti. Doing so is believed to please Maa Kalka, who then fulfils the wishes of her devotees."
Chhatarpur Temple
Chhatarpur temple, also known as the Shri Adhya Katyayani Shakti Peeth Mandir, is a grand temple complex dedicated to Goddess Katyayani, one of the nine forms of Durga. Situated in South Delhi, the temple was built by Baba Sant Nagpal Ji in 1974 and is renowned for its striking architecture that beautifully blends North and South Indian styles. It is one of the largest temple complexes in India and became a centre of devotion during Navratri.
Image Credits: Wikimedia Commons
When asked about the Navratri bhog, Neeraj, a sewadar at Chhatarpur temple, shared that during Navratri and on special occasions like Baba Sant Nagpal's birthday, a large langar is organised for the devotees. The langar features dishes such as halwa, puri, aloo sabzi, and pumpkin sabzi. These offerings are first presented to Goddess Katyayani and Baba Nagpal as bhog, after which they are distributed among the devotees through a proper seating system within the temple complex.
Additionally, he mentioned that an estimated one lakh devotees partake in the langar daily. Around 5,000 sewadars (volunteers) perform various duties during each Navratra, including managing the langar, shoe stand, parking, queueing, security, and distribution of prasad.
Jhandewalan Temple
Jhandewalan temple, located on the bustling Jhandewalan Road in Central Delhi, is dedicated to Goddess Aadi Shakti. The temple derives its name from the "Jhandas" (saffron-coloured flags) that continuously wave atop the temple. Its origins date back to the 18th century, with Badri Das, a cloth merchant, believed to have founded the temple. Over the years, this temple, with its rich history, has become a prominent spiritual centre, particularly during Navratri, when devotees from across the city visit to seek blessings.
"In Jhandewalan Temple, during the Navratri festival, we offer special bhog dishes to the goddess. For the morning shringaar and aarti, dry fruits, peetha, coconut, and milk are offered. At 12:00 PM, the bhog includes kheer made from samak rice, sabudana khichdi, paneer, fruits, aloo sabzi, and kuttu pakodi. During the evening Aarti at 7:00 PM, we again offer dry fruits, peetha, and coconut," says Mahavir Prasad, a priest at Jhandewalan Temple.
He further explains, "Certain grains like wheat and regular rice are avoided as bhog offerings to Mata during Navratri. However, on the ninth day, known as Navami, we offer halwa, channa, coconut, and poori to the goddess."
Mahavir Prasad also introduced us to the bhog booking system, which allows devotees to sponsor a bhandara or donate bhog according to their will. "At the temple, devotees can book Bhog offerings through a donation system. They can contribute specific amounts of money listed in the banners for items like panchamrit, halwa channa, kheer, kadhi rice, rajma rice, chole rice, and thalis. These Bhog offerings and prasad are then distributed through the Mayur Dwar (a special gateway)."
Visitors coming for Mata’s darshan can also enjoy free drinking water, tea, and Navratri-based snacks like namkeen, biscuits, etc. available outside the temple premises.
