21 October,2022 09:39 PM IST | Mumbai | Sukanya Datta
The postcards by Poorvi Agarwal
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.
To record these scrumptious memories and share her love for faral, the artist has illustrated a set of six postcards, each featuring a different snack and their ingredients - mawa gujiyas, besan sev, murruku, shakarpada, kara boondi and bakarwadi. "Most of these snacks are made across different regions with slight variations and under various names," she notes. Agarwal urges people to slow down, feel the joys of Diwali, recount their memories and write them down on the cards. "Maybe next year, when they are in the midst of Diwali cleaning, they will find these and have a smile on their face," she adds.
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