What makes India really unique is its diversity. 120 languages are spoken here, it is home to 750 different tribes, and every major religion in the world can be found here. Whilst its large metropolises are teeming with millions, there are far-flung regions with almost no people. An agrarian economy that it is, almost half of India’s 1.3 billion population is engaged in agriculture. What’s fascinating here is India’s mind-boggling diversity can be seen not only in its religious, ethnic, and social structures but also in its agricultural practices and harvest festivals which celebrate nature and man coming together to create the most basic of necessities for survival. The different regions of India celebrate its harvest festival at different times throughout the year, owing to the diversity in climate, the difference in the staple crop of a region, harvesting season, and of course socio-religious-ethnic sensibilities. Many of these festivals are deeply rooted in animistic and shamanistic beliefs.
The harvest festival season of India begins in mid-January which marks the end of winter and the harvesting season. It is celebrated as Pongal in Tamil Nadu, Magh Bihu in Assam, Lohri in Punjab, and Makar Sankranti in most parts of North India where the Sun God is worshiped for his bounty. The festivities continue in different parts of India to express gratitude to the elements of nature till about April with the advent of Spring when it is the time for the sowing season.
After a brief lull, the festivities start again with Onam in Kerala in August when the monsoon is at its ebb and goes all the way to December when the Garo Tribe of Meghalaya celebrates the Wangala Festival – an extravaganza of 100 drums – which marks the onset of winter and where, again, like Makar Sankranti, the Sun God is worshiped for a bumper winter harvest. Many tribes of Northeast India celebrate their harvest festivals during June and July when the monsoon is at its peak. Elaborate ceremonies are a part of the rituals where they seek blessings from Mother Earth, their ancestors and the guardian deities for a good harvest.
The common thread that runs through all these harvest festivals with different names during different times of the year is food. Several traditional dishes are cooked and served whose range and variety vary across the country and are equally mind-boggling. Whilst sweet dishes made from jaggery and sesame is served during Makar Sankranti, Zarda (sweet rice with saffron) is the specialty of Basant Panchami when the fields of Punjab are yellow with mustard. Magh Bihu in Assam is incomplete without Hah Aaru Kumurar Anja (Duck in Ash Gourd Curry) and the Onam Sadhya (Onam spread) on a banana leaf is not just a culinary treat but also a visual delight.
Hurray to the Yield!!
