Overview
- Lohri falls around January 13–15 under the solar calendar, with families gathering at bonfires to offer sesame, jaggery, peanuts and popcorn.
- New recipe guides highlight staples such as makki di roti with sarson da saag, til ke ladoo, gajak, rewari, peanut chikki, pinni, moong dal halwa, rice kheer and fresh sugarcane.
- Articles describe jaggery as mineral-rich and seasonally beneficial, reflecting the festival’s focus on warming, winter-suited foods.
- Reporting notes market scenes of roasted peanuts, popcorn and sweets, plus lighter maroonda and gourmet twists on gajak featuring flax seeds, makhana and other add-ins.
- Commentary tracks changing habits among some young celebrants favoring pizza or chips, alongside a reflective “Lo + Hari” reading that frames the day as an offering to the divine.