Every year on Diwali, artist and culinary researcher Poorvi Agarwal has to stealthily chase gujiyas like Jerry, the mouse, while her mother turns Tom to keep her away from the Lakshmi Pooja prasadam. In the days leading up to the festival, the buttery aroma of freshly made besan sev, shakarpada and other faral treats wafts through her house. “These snacks hold a special place in my heart as they are only made on Diwali and Holi. Since I still live with my parents, I’m able to enjoy them, but who knows if I have to move out, whether I’ll be able to continue with the tradition,” she wonders.

Poorvi Agarwal