It’s time for thekua, kasaar, khaaja and rasiya. These lesser-known dishes are made across various regions of India during Chhath puja, an elaborate four-day festival celebrated in Bihar, Jharkhand, Eastern Uttar Pradesh, parts of Nepal, and in Mumbai too. 

The word chhath comes from six since the puja begins on the sixth day of the Hindu calendar month of Kartik. Food curator and Bihari food pop-up specialist, Rachna Prasad tells us, “The Sun is considered the God of energy and the source of healing in Hinduism. People seek his protection and blessings during this puja, which is celebrated twice a year, once in summer [Chaiti Chhath] on the sixth day after Holi] and then in winter post-Diwali. Abstaining from food and water is encouraged during the festival, as worshippers participate in a variety of rituals and women sing traditional songs.