From Mathura to Mumbai: Regional Holi Menus India Swears By

Holi is not a festival. It’s a food personality test.

You think you’re going for colours and nostalgia. You stay for the gujiya, the kachori, and that one uncle who insists his thandai recipe is “authentic Mathura style.” And honestly? He’s not wrong. Because when it comes to Holi, every region in India brings its A-game to the table.

If you’re planning a Holi bash in Delhi NCR or Gurgaon, and you want your catering to actually reflect India (not just a generic chaat counter), here’s how to do it right.

Mathura & Vrindavan: The OG Holi Menu

Let’s start where Holi feels almost sacred — Mathura.

This menu is unapologetically rich. Think khasta kachoris stuffed with dal, aloo sabzi with that temple-style spice hit, dahi bhalla drowning in sweet chutney, and gujiyas that are heavy enough to count as emotional support. Add thandai infused with saffron, almonds, and nostalgia.

For hosts looking at wedding catering in Delhi with a festive pre-wedding Holi function, this North Indian spread is a safe bet. It’s familiar, indulgent, and impossible to hate.

Rajasthan: Bold, Spicy, Slightly Dramatic

Rajasthan doesn’t do subtle.

Their Holi menu brings dal baati churma, gatte ki sabzi, mirchi vada, and thick chaas to balance the heat. The flavours are robust, the ghee is generous, and the portions are not here for your calorie goals.

If you’re hosting in Gurgaon where guests expect variety, a Rajasthani live counter adds instant gravitas. It’s the culinary equivalent of walking in wearing a bandh-gala at a pool party.

Gujarat: Sweet, Savoury, and Social

Gujaratis understand one thing very well: snacks are the main event.

Fafda, jalebi, khandvi, dhokla, handvo — their Holi table is built for grazing. It works beautifully for daytime Holi events where people are moving around, throwing colour, and refusing to sit down for a formal meal.

Professional catering in Delhi is increasingly seeing hosts opt for modular snack stations like this. It keeps the energy high and the complaints low.

Maharashtra & Mumbai: Street-Style Celebration

Mumbai Holi is fast, loud, and hungry.

Puran poli is the undisputed queen. Add batata vada, pav bhaji, sabudana vada, and cutting chai for post-colour recovery. It’s comfort food with swagger.

For urban Holi parties in Delhi NCR apartments or farmhouses, this works brilliantly. It feels modern without losing tradition — exactly what most hosts are aiming for.

Bengal: For the Refined Holi Crowd

Bengal celebrates Dol Jatra alongside Holi, and the menu leans elegant.

Luchi with alur dom, shukto, fish fry, kosha mangsho, and mishti doi. It’s less chaotic, more composed. Perfect for family gatherings where the elders are watching and judging quietly.

Good wedding caterers Delhi know that regional authenticity isn’t about throwing in one token dish. It’s about understanding balance, sequencing, and how the meal flows.

Here’s the truth. Delhi NCR crowds are mixed. You will have someone from Kanpur, someone from Kolkata, and someone who only eats Jain food. Your Holi menu needs to travel.

The smartest approach? Curate regional stations.

A Mathura thandai bar. A Mumbai street-food counter. A Gujarati snack spread. A Rajasthani main course section.

It turns your Holi party into a food tour of India — and gives guests something to talk about besides who pushed whom into the pool.

Holi food should be messy, nostalgic, and slightly over-the-top. But the execution? That should be sharp.

Looking for a good caterer? Get in touch with us at (+91) 9319609444, drop us an email at sales@getyourmenu.in, or check out our website at www.getyourmenu.in.