Celebrated across four days in different parts of India such as Bihar, Uttar Pradesh, West Bengal and Jharkhand, Chhath is a festival that’s dedicated to the sun god and Chhathi mata. Powai resident Rachna Prasad — the founder of Ambrosia Kitchen, a home deli — who hails from Patna in Bihar, explains that observing the rituals for Chhath is a daunting task: “There are several rules, and devotees have to fast for 36 hours without water.” However, like other festivals, Chhath brings with it a plethora of delicacies that are the pride of Bihari cuisine beyond the popular litti chokha, shares the chef who started her venture to introduce Mumbai to her native fare.

Food on all four days is made on an earthen or mitti ka chulha, and is satvik in nature — sans garlic or onion. “The first day is called nahaye khaye, which literally refers to bathing and cleaning the house, and eating. On this day, we make kaddu bhat or pumpkin-chana dal and rice, and kaddu ka bachka or pumpkin fritters,” she reveals. On the next day, which is called kharna, rasiya or jaggery kheer is made. It’s offered to the deity along with roti, bananas and tulsi patta, says Prasad, adding that from this day onwards, devotees observe a fast that is broken on the fourth day.