Holi is a festival of fun, enjoyment and abundance. This day is also celebrated as spring festival as it is time for spring harvest. Holi marks the end of the winter gloom and rejoices in the spring bloom. The joy of Holi spreads to lavish food served. There are a lot of traditional dishes that are relished on Holi Festival making the occasion even more enjoyable.

Some common things to remember while making Navratri vrat bhojan.

• No onion and garlic are used in the food during nine days

• No chemical salt but only rock salt is used
  Fresh coriander, green chillies and ginger are used

• Fruits, nuts, dry fruits, coconut, sugar, makhanna, and milk products like milk, yoghurt, cream and paneer are used

• Flours used are -- Sighare ka atta, kotu ka atta, rajgiri ka atta, sabudana and arrowroot

• Oil and ghee are used to cook food

• Vegetables used are -- Potatoes, sweet potato, arbi (Colocasia) , raw banana, curry patta, lemon, water chestnut, suran (yam), rataloo, and raw papaya

• Spices used are red chilies, cumin, black Jeera, turmeric, chhoti elaichi, saboot kali Mirch, khus khus and water melon seeds