Lohri- the bonfire festival
In the country of festivals, Lohri marks the first main celebration of the year. It is observed on January 13 every year and with Indians now living across the world, the festival is celebrated among the Indian diaspora, and especially Punjabi communities the world over.
Lohri celebrations are associated with different events related to history, agriculture and astrology.
In historical context, Lohri is celebrated in the praise of Dulla Bhatti, a bandit who stayed in Punjab during the reign of Emperor Akbar. He is still remembered as a legend because would steal from the rich of the state and distribute them among the poor.
He was a Muslim bandit who also rescued Hindu girls from the slave market of the Middle East and helped them get married to Hindu boys even helping with their dowry. Often referred to as the Robin Hood of the community, Punjabis express their gratitude towards him by singing songs in his praise.
Groups of children go door to door and sing the Lohri song demanding Lohri ‘loot’ in the form of money, sweets, peanuts, jaggery, fruits and other sweets such as gajak and rewri. Some of the popular songs of Lohri are:
“Sunder mundriye ho, tera kaun vichara ho,
Dulla Bhatti wala ho, Dulle di dhee vyahi ho,
Ser sakkar payi ho…..”
And
"Dabba bhareya leera da"
"Ae ghar ameera da"(for those who give Lohri) or
"Hukka bhai Hukkaa"
"Ae ghar bhukha" (for those turn them empty-handed)
In astrological context, this day is celebrated to mark the winter solstice as on this day, Earth is the farthest from the sun and starts moving towards it from the next day, thus marking the beginning of Magh and the auspicious uttarayan period. In the agricultural context, Lohri is the harvest festival when the rabi crop is reaped.
Celebrations:
The festival is celebrated by lighting a bonfire and dancing and singing around it. The fire is also worshipped with jaggery, peanuts and sesame seeds. People eat the traditional makki ki roti (India bread made of maize flour), sarson ka saag (mustard leaves and spinach curry) and jaggery rice.
With the modernisation of festivals, the way Lohri is celebrated nowadays has also changed. The families with a recent wedding or birth celebrate Lohri in hotels, restaurants or even at their home with guests, DJ parties and food.
As it is said that a good Lohri sets the tone for the whole year ahead—the more joyous and exuberant the occasion, the greater will be the peace and prosperity. We wish you also have a jubilant week of festivals.
Celebrating festivals away from home is always different. Let’s see how Kiwi-Indians are celebrating Lohri this year:
Preet Bains
I miss how we celebrate Lohri back in India with our family, friends and neighbours. The festival is all about dance and fun. Here in New Zealand, I have my brother with me and we celebrate it together. We however, do not light a bonfire but we visit Gurudwara to offer prayers. We eat rewdi and peanuts, and cook special food at home. I have just been back from India and wish I could stay there longer to celebrate Lohri with my family.
Manpreet Bhullar
For Punjabi’s Lohri is an important festival and is celebrated with much fervour. Our Lohri is never complete without bhangra. Like in India, here too we get together with friends, eat traditional food and dance on the dhol beats. Though it is summer in New Zealand but we still eat rewdi and peanuts (even if they are warm foods) and most importantly sarson da saag. Going to gurudwara is a must. These are the little things that have become the symbol of the festival and keep us connected to them even when we are far from home.
Abhishek Sharma
I have been here in New Zealand for nearly a year now. Being a student and a part time worker, there is not much I do to celebrate our festivals, except a few. Like many others here, my day also begins with college and then ends at job. There have been days that I didn’t even remember that it is a festival and only knew when I talked to my parent in India at night.
Recipe:
Sarson Ka Saag Recipe – A traditional Punjabi dish made of Mustard leaves and spices
Prep time: 11-15 minutes
Cook time: 6-10 minutes
Ingredients:
Fresh mustard leaves (sarson) 5 bunches
Fresh spinach leaves (palak) 1 bunch
Bathua or Bathuwa 1 bunch
Mustard oil or desi ghee (clarified butter) 5 tablespoons
Ginger sliced 2 one-inch pieces
Garlic sliced 6-8 cloves
Onions sliced 2 medium
Green chillies 4
Salt to taste
Cornmeal 2 tablespoons
Method
Step 1
Heat three tablespoons olive oil in a pan, add ginger, garlic and onion and sauté for two to three minutes. Roughly chop mustard leaves. Add to pan and stir.
Step 2
Roughly chop spinach and bathua. Add to pan and stir. Break the green chillies and add to the pan.
Step 3
Add salt to taste and stir well. Let it cook till the greens turn soft.
Step 4
Add cornmeal dissolved in a little water and continue to cook till the greens are completely cooked. Cool and grind to a coarse paste.
Step 5
Transfer into the pan. Add the remaining olive oil and mix. Simmer for two to three minutes. Serve hot with makki ki roti.
(Courtesy: Chef Sanjeev Kapoor)
In the country of festivals, Lohri marks the first main celebration of the year. It is observed on January 13 every year and with Indians now living across the world, the festival is celebrated among the Indian diaspora, and especially Punjabi communities the world over.
Lohri celebrations are...
In the country of festivals, Lohri marks the first main celebration of the year. It is observed on January 13 every year and with Indians now living across the world, the festival is celebrated among the Indian diaspora, and especially Punjabi communities the world over.
Lohri celebrations are associated with different events related to history, agriculture and astrology.
In historical context, Lohri is celebrated in the praise of Dulla Bhatti, a bandit who stayed in Punjab during the reign of Emperor Akbar. He is still remembered as a legend because would steal from the rich of the state and distribute them among the poor.
He was a Muslim bandit who also rescued Hindu girls from the slave market of the Middle East and helped them get married to Hindu boys even helping with their dowry. Often referred to as the Robin Hood of the community, Punjabis express their gratitude towards him by singing songs in his praise.
Groups of children go door to door and sing the Lohri song demanding Lohri ‘loot’ in the form of money, sweets, peanuts, jaggery, fruits and other sweets such as gajak and rewri. Some of the popular songs of Lohri are:
“Sunder mundriye ho, tera kaun vichara ho,
Dulla Bhatti wala ho, Dulle di dhee vyahi ho,
Ser sakkar payi ho…..”
And
"Dabba bhareya leera da"
"Ae ghar ameera da"(for those who give Lohri) or
"Hukka bhai Hukkaa"
"Ae ghar bhukha" (for those turn them empty-handed)
In astrological context, this day is celebrated to mark the winter solstice as on this day, Earth is the farthest from the sun and starts moving towards it from the next day, thus marking the beginning of Magh and the auspicious uttarayan period. In the agricultural context, Lohri is the harvest festival when the rabi crop is reaped.
Celebrations:
The festival is celebrated by lighting a bonfire and dancing and singing around it. The fire is also worshipped with jaggery, peanuts and sesame seeds. People eat the traditional makki ki roti (India bread made of maize flour), sarson ka saag (mustard leaves and spinach curry) and jaggery rice.
With the modernisation of festivals, the way Lohri is celebrated nowadays has also changed. The families with a recent wedding or birth celebrate Lohri in hotels, restaurants or even at their home with guests, DJ parties and food.
As it is said that a good Lohri sets the tone for the whole year ahead—the more joyous and exuberant the occasion, the greater will be the peace and prosperity. We wish you also have a jubilant week of festivals.
Celebrating festivals away from home is always different. Let’s see how Kiwi-Indians are celebrating Lohri this year:
Preet Bains
I miss how we celebrate Lohri back in India with our family, friends and neighbours. The festival is all about dance and fun. Here in New Zealand, I have my brother with me and we celebrate it together. We however, do not light a bonfire but we visit Gurudwara to offer prayers. We eat rewdi and peanuts, and cook special food at home. I have just been back from India and wish I could stay there longer to celebrate Lohri with my family.
Manpreet Bhullar
For Punjabi’s Lohri is an important festival and is celebrated with much fervour. Our Lohri is never complete without bhangra. Like in India, here too we get together with friends, eat traditional food and dance on the dhol beats. Though it is summer in New Zealand but we still eat rewdi and peanuts (even if they are warm foods) and most importantly sarson da saag. Going to gurudwara is a must. These are the little things that have become the symbol of the festival and keep us connected to them even when we are far from home.
Abhishek Sharma
I have been here in New Zealand for nearly a year now. Being a student and a part time worker, there is not much I do to celebrate our festivals, except a few. Like many others here, my day also begins with college and then ends at job. There have been days that I didn’t even remember that it is a festival and only knew when I talked to my parent in India at night.
Recipe:
Sarson Ka Saag Recipe – A traditional Punjabi dish made of Mustard leaves and spices
Prep time: 11-15 minutes
Cook time: 6-10 minutes
Ingredients:
Fresh mustard leaves (sarson) 5 bunches
Fresh spinach leaves (palak) 1 bunch
Bathua or Bathuwa 1 bunch
Mustard oil or desi ghee (clarified butter) 5 tablespoons
Ginger sliced 2 one-inch pieces
Garlic sliced 6-8 cloves
Onions sliced 2 medium
Green chillies 4
Salt to taste
Cornmeal 2 tablespoons
Method
Step 1
Heat three tablespoons olive oil in a pan, add ginger, garlic and onion and sauté for two to three minutes. Roughly chop mustard leaves. Add to pan and stir.
Step 2
Roughly chop spinach and bathua. Add to pan and stir. Break the green chillies and add to the pan.
Step 3
Add salt to taste and stir well. Let it cook till the greens turn soft.
Step 4
Add cornmeal dissolved in a little water and continue to cook till the greens are completely cooked. Cool and grind to a coarse paste.
Step 5
Transfer into the pan. Add the remaining olive oil and mix. Simmer for two to three minutes. Serve hot with makki ki roti.
(Courtesy: Chef Sanjeev Kapoor)
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