Narali Bhaat is cooked on the auspicious day of Narali Poornima which people refer to it by various names like, Narali Pournima, Shravani Pournima, Rakhi Pournima, or Raksha Bandhan are the different names for one festival which is celebrated in the month of Shravan
And in a country like India where every festival is known to have it’s unique delicacy so here’s what Narali Poornima has to offer our taste buds. Starting with the festival Narali Poornima is observed by the fishing communities mainly Koli community, this festival marks the beginning of the fishing season where the fisherman propitiate the sea god by offering coconut wrapped in a gold paper known as ‘Sonyacha Naral’ and pray for the safety and prosperity before commencing their fishing season. Sweet coconut rice or Narali bhaat is cooked specially for this occasion and is eaten with great relish. This dish is quite simple to cook but the taste is an ultimate festive treat for your taste buds. It is made by sweetening rice with jaggery and coconut and dry fruits are added to accentuate its taste.
The recipe is quite simple, you will need :
1 cup Basmati rice
3/4 cup Fresh coconut, grated
3/4 cup Jaggery, grated
1/2 teaspoon saffron strands
9-10 cloves (Laung)
4 tablespoons Ghee
2 cups Water
1/4 cup Mixed nuts, chopped (raisins, cashew nuts, almonds, chironji and any other nuts of your choice)
Why not celebrate rakhi by sharing this authentic delicacy with our family and friends.
Want to give your taste buds the traditional taste of this delicacy? So try out Narali Bhaat from Nativ Chefs where the dish is handcrafted with love by our Native Chefs at “NativChefs”
Cow’s ghee or clarified butter is rightfully considered as a superfood in our kitchen. Ghee is a great source of vitamins A, E, and helps in maintaining good cholesterol. Having a tablespoon of ghee in the morning is enough to keep your body warm for the day. What’s better? It also keeps lips and skin supple looking. Apply ghee on chapped dry lips and under your eyes and leave it overnight. Guaranteed results in three days! Now you don’t need expensive lip balms and under-eye serums anymore.
An excellent substitute of sugar, honey is proven to curb high levels of blood pressure, which aids in a healthier heart function. It is rich in antigens only found in flowers that cure cold and cough. These antigens also boost immunity, thereby keeping you overall healthy.
Amla is a rich source of vitamin C- eight times more than an orange- which is essential in strengthening immune system. It is also loaded with chromium that aids in insulin production- a lifeline for diabetic patients.
We all know Haldi as an antiseptic and anti-inflammatory wonder spice. But apart from it, it also aids bile secretion and relieves constipation which is often a problem during winters. A piece of raw turmeric or Kachchi Haldi can be added in your morning cup of tea, or a glass of warm milk with some haldi powder and honey will go a long way in keeping winter ailments at bay.
In a book titled ‘Healing Foods’, ginger has established its superiority by being a quick healer of upset stomach and fighting nausea. It also keeps the body warm owing to the presence of many volatile oils in it. Adding generous amounts of ginger in morning beverages can help flush out toxins from body.
Seasonal winter crops like Bajra, Jowari, and Makka are nature’s winter gifts for our body because they are packed with all nutrients essential in facing cold temperatures. For instance, Bajra provides rich quantities of potassium and magnesium that are crucial in maintaining a healthy heart. Jowar is loaded with essential vitamins, minerals and about 50% of fibre that we need daily! Including these millets in your diet in this weather is a must. You can mix 25% of each millet flour in wheat flour to reap its nutrition every day. 
Sarson seeds and oil are the hidden treasures of the Indian kitchen. They are power-packed with essential fatty acids which boost immunity and promote a healthy heart. Its anti-viral and anti-bacterial properties are known to keep infections at bay. Substitute your daily refined oil with Sarson ka Tel for these few cold months and enjoy an infection-free season!
Here’s another hidden treasure from our kitchen- flax seeds. These tiny wonders are a rich source of omega-3 fatty acids- an essential fat that our body cannot produce on its own. Just small amounts of Jawas every day can keep cholesterol levels in check. And what’s better? It also aids in weight loss as it is rich in nutrients and can keep the stomach full for a longer time. Dry roast Jawas with Jeera till it turns aromatic and stores it for a healthy after meal Mukhwas! Or get creative and experiment- have our Jawas ki Sabzi with Chawal ki Roti. 
Gud is a rich source of digestive enzymes, which help in regulating bowel movements and further cleanse our liver. Biting into a small piece of Gud after meals is a great way of kick-starting digestive process. Gud is also an excellent source of iron and folate that prevent amnesia. Just having a glass of warm water or milk with Gud in winters can keep your body warm. Our wide range of Laddoos prepared with Gud are also a great option to have as desserts.
Today, their long weeks of hustle for organizing this 
Right from selecting the menu to selecting the venue- the Nativ-team toiled for three weeks straight to organize a pleasurable evening. After exceedingly long hours of discussions and endless cups of Chai, the outline of this buffet started taking shape. A starter course, main course, and dessert from all four zones of our country were locked and sealed. There would be 22 dishes- each representing its diverse culture, straight out of our chef’s home kitchen!
Another guest, a well-renowned food blogger Neha Rahate from Nagpur. describes her experience and says, “This was my first dinner at Indian Treasures, and I loved it! The quality of cooking is a specimen of the expertise of their home chefs because we don’t usually get to eat authentic dishes. I think I might have a newfound love for 
Just like every dessert needs a pinch of salt, the guests shared their feedbacks too. To this, Dixit says, “We are very well aware of our shortcomings. This was only our second attempt at buffet dinner, and we rectified our mistakes from the previous one. And we would always strive harder to serve the most authentic experience. Hopefully, the next edition will be even better!”
Despite its picturesque location and Instagram-worthy holiday pictures, there is a lot about this region that we still don’t know- including its cuisine. For instance, did you know that this region alone is the largest contributor of tea to our country?
Kabok, a Laddu made from puffed rice and sugarcane syrup is a traditional dish of Manipur; while Apong, a healthy drink made from rice and millets is a local favorite of Arunachal Pradesh. Here, you will also find powdered rice used in Wungwut Ngam- a slow-cooked chicken side dish flavored with local spices.
Steering towards Nagaland, Assam, and Meghalaya- one will find the tastiest varieties of seasoned and dry-aged pork in their kitchens for round-the-year usage. Dishes thus prepared are often served with steaming hot rice and use plenty of ginger, garlic, and Bhut Jhalokia- the spiciest chillies in the world. The most beloved dish of Meghalaya is ‘Jadoh’, a type of pork biryani cooked in its fat with a different set of spices. Assamese, although not big on meat, widely use chicken, fish and duck meat in their diet along with rice, of course!
Rightly known as the rice bowl of India, Chattisgarhi cuisine revolves around rice dishes. Although it has many dishes to offer, their most famous contribution to breakfast- the Mona-Lisa of breakfast if you may- is the rice Chila. Made from rice and Urad dal batter, this is a quick, light and healthy start to your day. Other must-try dishes are Farra and Dubki Kadhi Chawal.
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Over the centuries, amidst unforgivingly cold Himalayas and scorching hot Thar desert, human life shook hands with these harsh conditions and thrived off of available resources. And ever since, our food palates have been majorly dictated by the climatic and geographic conditions.
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