Amaranth poori, singhada kadhi & more: Navratri thali gets a healthy spin

Navratri thalis are no longer just about festivity – they are wholesome, indulgent, and balanced. If you want to step out for a nutritious meal this Navratri, there are plenty of millet-based and nutrient-rich options available, especially if you prefer to skip fried snacks or sugar-heavy desserts. Chefs across the city have curated thalis that feel indulgent yet remain nourishing.


Chefs have curated traditional favourites with a modern twist to ensure a nutritive meal even while fasting. “This year, we have added contemporary touches to the classics. Highlights include vrat ka dosa made with barnyard millet, sabudana khichdi , sweet potato tikki with yogurt chutney, and amaranth pooris that are gluten-free and flavourful,” shares chef Rakesh Sethi, Corporate Executive Chef, South Asia, Radisson Hotel Group.

Giving a contemporary spin to festive flavours, chef Davinder Kumar, Vice President, F&B Production, Le Meridien, New Delhi, highlights, “Our dishes include chaulai aur kachhe kele ki tikki and falahari shakarkandi chaat.”

‘Tamatar rassa, samak ke chawal and kuttu ki poori offer comfort to our regular guests’While new-age twists are gaining popularity, the classics are here to stay. “At the heart of every menu are the favourites guests look forward to each year. Tamatar rassa, samak ke chawal, and kuttu ki poori – these offer comfort to our regular guests,” says chef Anuj Mathur, Executive Chef, Taj Surajkund Resort & Spa, Delhi NCR.


Shivneet Pohoja, Executive Chef, ITC Maurya, New Delhi, lists the highlights: “ Kuttu pakori with khajoor sonth, baingan chilla chaat with khajoor chutney, paneer adraki bhujia, amrud ki subzi, samak aloo khichdi, and kumre jeera halwa are some of our highlights.”


‘We are offering balanced thalis that are satisfying without being heavy’Chefs agree that there’s a rising demand for lighter, healthier meals. “That’s why we focus on millet-based alternatives like vrat -friendly sushi using sama ke chawal , baked rather than fried snacks, and desserts sweetened with jaggery. Our aim is to keep the festive spirit intact while aligning with a wellness-conscious lifestyle,” says chef Rakesh Sethi.

Chef Ravi Kant, Executive Chef at The Lalit, New Delhi, adds, “There is a clear shift towards dishes that are lighter and less oily. We see a preference for grilled or steamed options, natural sweeteners instead of refined sugar, and wholesome grains like amaranth. We are offering balanced thalis that are satisfying without being heavy.”