While Diwali is associated with an abundance of mithai, the festival is equally defined by a diverse range of savoury dishes that vary significantly across India.

In West Bengal, this tradition of eating ‘bitters’ is especially pronounced in a special meal linked to Bhoot Chaturdashi, observed a day before Kali Pujo (often coinciding with Choti Diwali). Choddo Shaak, as the name suggests, is a dish made of fourteen greens! Among them are 2-3 varieties of spinach, Methi (fenugreek), mustard and more prominently, Neem leaves.

Notable bitter ingredients in Bengali cuisine include, neem leaves (a key bitter in the Choddo Shaak), classically made into a crisp fry with cubes of brinjal; methi or fenugreek leaves (also a key ingredient), sojne shaak and phool or morninga leaves and flowers telakucha or scarlet gourd vines, palta or pointed gourd leaves. During transitional seasons, bitters are believed to boost immunity.

Chef Auroni Mookerjee says, "Radhuni, Shorshe, Bitter Gourd and Neem Leaves are some of the very common ingredients in most larders. Typically, neem is best mixed in or moderated with a more neutral/ sweeter vegetable - brinjal or sweet potato is beloved.”

Some essential additions to Chhodo Shaak include, fried pumpkin, brinjal, red lentils or bori (sun-dried lentil dumplings).

When it comes to the south, there’s Chitranna (lemon rice) or the Puliyodarai (tamarind rice). A bright orange pachadi made from sweet pumpkin and yoghurt, a wholesome koottu (a stew made with lentils and seasonal vegetables like ash gourd or chayote) and of course, there’s the medu vada!

And across Uttar Pradesh, it is customary to prepare Jimikand ki Sabzi (a curry made from Suran or elephant foot yam). Another festive staple is Bedmi Puri with Aloo ki Sabzi (lentil-stuffed puris served with a potato curry).

Below we have an assortment of snacky and hearty foods that are as central to the celebration of Diwali as are the Mithai.

What are your savoury staples on Diwali? Let us know in the comments!