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When the wheat crop is ready for harvest, it’s time to rejoice and celebrate the fruits reaped from the blood and sweat of the farmers. Yes! That’s what Baisakhi/Vaisakhi is all about, which is celebrated every year on 13th April and is one of the most awaited and important festivals of Punjab. So, it can be said that this day is also Thanksgiving Day for Sikhs. The day typically begins with people waking up early, taking a bath in the river/pond and visiting the gurudwara followed by prayers for the prosperity of near and dear ones. It also marks the onset of a new year and spring. On this day, the Khalsa Panth of warriors (Panj Pyare, meaning the ‘The Beloved Five’) is also honoured.

India is a land of diverse culture, traditions and festivals. And what’s any festival without some food? Especially, when here the celebrations also largely mean bonding over food, apart from the fun and festivities. So, before we jump onto the very amazing Baisakhi treats, here’s some more scoop about this festival. 

• Baisakhi holds important for Hindus too. In 1875, Swami Dayanand Saraswati founded the Arya Samaj on this day.

• For the Buddhist, this festival is equally significant. Gautam Buddha attained enlightenment under the Mahabodhi tree in Gaya on this day.

• On this day, Guru Gobind Singh distributed amrit (nectar) to his first batch of 5 disciples, the Panj Pyare making them Singhs, a martial community.

• After the year 1699, the tradition of gurus was put to an end on Baisakhi. Granth Sahib – the holy book of the Sikhs was declared the eternal guide.

• Baisakhi also coincides with other regional festivals – Bohag Bihu in Assam, Poila Baisakh in Bengal, Puthandu in Tamil Nadu and Vishu in Kerala. 

• On this day, the Hindu Goddess ‘Jwalamukhi’ is worshipped in Himachal Pradesh and the Sun God ‘Surya’ is honoured in Bihar. 

The food galore 

As we already mentioned in the beginning that no festival is complete without some mazedaar khana. Just like any other region, Punjabis are super foodies too and their cuisine is quite an emotion! The Sikhs prepare the festival feast from nature’s bounty. There is a plethora of dishes that are cooked on this special day. We’ve clubbed a few of our favourites and classics from our valuable collection of recipes. Check ‘em out. 

Punjabi Lassi

What better way to begin this list as well as the summer season with a robust glass of lassi? This version is absolutely celebratory with the addition of peda, cardamom, kesar and assorted nuts. Perfect for the festive mood! 

https://www.youtube.com/watch?v=eK102OuQf0w

Punjabi Kadhi 

This one needs no introduction. It’s one of Chef Sanjeev’s favourite too. How can it be not yours? Put it on your Baisakhi menu this year. 

https://www.sanjeevkapoor.com/Recipe/Punjabi-Kadhi.html 

Sarson ka Saag – Makai ki Roti 

Another quintessential Punjabi combination. Best had with gur and safed makkhan. Pretty much the ‘star’ dish!  

https://www.sanjeevkapoor.com/Recipe/Sarson-ka-Saag---Makai-ki-Roti.html

Chole Bhature

We don’t know anyone who doesn’t like this match made literally in heaven! Crisp, puffed bhaturas dunked in spicy, hot chole – this translates to a festival in itself, a festival of really simple, but, delish flavours! 

https://www.sanjeevkapoor.com/Recipe/Chole-Bhature.html

Tandoori Chicken

Oye kuch chicken shiken ho jaye this Baisakhi. Try this version – its chatpata, tasty, doesn’t need fancy ingredients and pure love!  

https://www.youtube.com/watch?v=rFNEYt_55o8&t=3s

Dal Makhni

Creamy black lentils flavoured with ginger, choicest of masalas, butter and more – your menu won’t be finalised till the time you add this popular dal in it. We suggest you serve it with garmagaram tandoori rotis and enjoy. 

https://www.youtube.com/watch?v=3udygdlipWQ

Pinni

The perfect end to a rich, earthy meal. Baisakhi or no, this Punjabi mithai is for keeps. 

https://www.youtube.com/watch?v=mAag6laRpYo