Diwali was, is, and continues to be one of the most significant and eagerly anticipated festivals for kids. The excitement of bursting crackers, wearing new clothes, and above all, indulging in sweets and snacks created a positively charged atmosphere. In the 1950s, Delhi was a vibrant place to celebrate Diwali with its cosmopolitan outlook and diverse community. Each household would prepare a variety of traditional sweets and snacks, which were distributed to neighbors on large plates covered with cloth.

The South Indian families followed the tradition of making 'marundhu,' a kind of medicinal preparation consumed in the morning to help digest the array of sweets and snacks. Sweets were not an everyday treat; they were prepared for special occasions, and shops selling them were few and far between. Walking miles to find a sweet shop was common, unlike today when sweet shops are abundant in every locality, and ordering online has become the norm. Swiggy and Zomato riders line up at these shops, and if you want to get your desired sweets, you need to be quick. Knowing the delivery times and ordering immediately is key, as stocks can be quickly depleted.

The consumption of sweets has clearly increased, reflecting economic progress but also bringing health challenges. Diabetes and obesity, once rare, have become prevalent. Back then, my mother’s aunt would make sweets like 'gur ka sev,' a jaggery-based sweet, and ration them strictly. The discipline and control in consuming sweets were part of the tradition.

From the milk halwa and rasgullas of the past to the extensive variety of milk-based sweets available now, the range of sweets has expanded significantly. While the variety of savouries remains relatively constant—mixtures, murukkus, seedais, and thattais—chips have become an indulgent but harsh addition to our diet.

Even in the late 1970s, when we moved to our own house, there was only one sweet shop in our locality. We would visit it occasionally during Diwali to buy sweets as gifts. The situation has changed dramatically with numerous shops now available.

I often wonder about the types of sweets made two to three centuries ago and what sweeteners were used—perhaps jaggery. It would be interesting to search the history of sweets and savouries to understand their evolution.

Reflecting on traditions and their values can be insightful. Revisiting them might offer valuable lessons for today’s fast-paced and changing world.

Continued in 133. To Be Or Not To Be