12 Indian Recipes for Ringing in Holi, the Hindu Festival of Colors

As the warmer months roll in and spring is in bloom, Holi, the Hindu festival of colors, draws near. The date is determined by the Hindu lunar calendar, typically falling on a day in March, with this year landing on Wednesday, March 4. Like Diwali, the Hindu new year and festival of lights, the auspicious occasion is a time to celebrate good over evil and honor the love of Lord Radha Krishna.

In India, celebrations are held far and wide across the country, and Hindus around the world partake in festivities, as well. Traditionally, people join together for a spirited outdoor gathering, in which guests wear white and throw colored powder. The result is a vibrant and whimsical mess, which feels freeing and fun. With Holi falling on a weekday at times, it’s not uncommon for festivities to ensue on the weekends before and after, and like any holiday, it's complemented by good eating. Whether you're hosting a Holi celebration, attending a potluck affair or gifting friends who partake, consider these recipes your go-to for ringing in Holi.

This recipe puts a spicy twist on an American tradition. A yogurt marinade helps tenderize the meat, while fragrant spices like chili powder, ground turmeric, ground coriander and garam masala add deeply complex flavor. The cilantro-dipping chutney offers a cool reprieve from the spice, but the chicken is equally delicious on its own.

In Indian culture, ladoos are synonymous with celebration. These pistachio ladoos are easy enough to make and fun to roll into bite-size balls. Hardly anybody can resist just one, so plan in advance and pile your platters high.

Aloo matar tiki offer bite after comforting bite of spiced potatoes in the form of deep-fried patties. Like samosas or chaat, they taste even better with cilantro chutney. If you really want to get creative, the patties make a great filling for sandwiches, wraps and rolls.

With its distinct spiral shape and bright, golden — sometimes orange — hue, jalebi adds a layer of fun to any dessert table. The syrupy sweet snacks are made fresh on the streets in India, and taste absolutely sinful right out of the fryer.

The secret to a well-built samosa is it having a light, flaky shell strong enough to hold all its savory goodness, and a filling that offers a punch of big flavor. Start off by showing the dough plenty of love, and stuff your samosas generously before frying. The combination of savory pastry with spiced potatoes, and the sweet and tart tamarind chutney is truly harmonious.

Some dishes need a little more TLC than others, and gajar ki halwa is one of them. The carrot-heavy dessert is moist and subtly sweet, and a refreshing alternative to more decadent pastries. The base, made of milk and ghee, should be kept under a watchful eye, before incorporating carrots, nuts and spices. The result is a sweet mash, slightly caramelized and with a nutty crunch.

Few things offer warmth and comfort like a piping hot cup of masala chai. The spiced milk tea, made by brewing black tea with milk, water and spices like cardamom, cinnamon and cloves is had day-in and day-out in Indian households, and is certainly part of any and all Indian celebrations. A cup pairs equally well with salty snacks as it does with sweet confections.

Commonly found on restaurant menus, at weddings, and celebratory occasions, gulab jamun is one of the most widely recognized of the Indian desserts. Airy balls of dough are fried and presented in a syrupy bath, for a satisfying and sticky bite. Spiced with cardamom and just a hint of rosewater, the fragrant syrup takes the dessert from zero to 100.

Similar to tempura, these fried vegetable pieces have a light and airy shell and taste delicious when paired with a chutney or dipping sauce. Pick and choose vegetables you love, but carrots, onions, cauliflower and potatoes are among popular favorites.

Nimbu pani literally translates to "lemon water" in Hindi, and is a sweet and salty Indian lemonade that tastes just as refreshing as it sounds. Traditionally made sans booze, this recipe puts a playful twist on the refresher by adding bourbon and sparkling water.

The combination of chai and cheesecake is not common, but it sure is a winner. This recipe calls for Parle G biscuits, a wildly popular Indian tea cookie, to serve as the dessert’s crust, and it is a gamechanger.