Diwali Festival of Lights and Cultural Culinary Celebration |

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Diwali is a national holiday in India, Nepal, Sri Lanka, Guyana and many other countries. It is one of the most important festivals of the year in which families celebrate by performing traditional activities together in their homes. The Faculty Student Association (FSA) and CulinArt will host an authentic celebration to honor this festival involving cultural and culinary activities. 

Diwali 2020Diwali celebrates the triumph of good over evil, as illustrated in many mythological narratives. It is also called the “festival of lights” since it involves the lighting of small clay lamps filled with oil to signify the triumph of good over evil. Celebrants wear new clothes throughout the festival and share sweets and snacks with family members and friends. 

For many Indians, Diwali is a meatless holiday. The food is vegetarian, as nonviolence (ahimsa) is a principle of major Indian religions, and by not killing an animal to make the meal, it is considered pure. The Chef’s Table and Rooted at East Side and West Side dine-in will feature a Diwali menu for dinner: 

Thursday, November 12: Butter Chicken with Rice Puloa, Braised Okra & Local Swiss Chard and Aloo Saag (Seasoned Potatoes & Spinach) with Basmati Rice

Friday, November 13: Samosa Chaat Bowl and Chana Masala with Masala Tofu

Saturday, November 14: Chicken Korma with Basmati & Red Rice Pilaf and Spicy Mustard Greens and Aloo Gobi (Seasoned Cauliflower & Potato)

Sunday, November 15: Spicy Lamb Kofta with Greens, Cucumber Sauce, Cilantro Chutney and Tomato Mint Salad and Rajma (Curried Red Beans) with Basmati Rice and Curried Roasted Vegetables

Monday, November 16: Tandoo Salmon with Fennel and Cranberry Slaw, Fingerling Potatoes and Mustard Seeds and Aloo Phujia with Basmati Rice and Naan

Desserts: Mango Lassi, Gulab Jamun, Chocolate Burfi

There will also be a Teaching Kitchen program hosted by FSA Executive Director Van Sullivan who will be cooking Saag Paneer, a leaf vegetable dish eaten in the Indian subcontinent with bread such as roti or naan, or rice. Saag can be made from mustard greens, collard greens, basella, spinach, finely chopped broccoli or other greens, along with added spices and sometimes other ingredients such as paneer, a type of cheese.

“I am excited that we are offering the comforts of home to so many students and hope to make this joyous celebration a recurring tradition on campus,” stated Van Sullivan.

For more information on Diwali, please visit the Campus Dining website and follow SBU Eats on Facebook or Instagram.



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