Diwali in Trinidad and What It Means To Me -

DIWALI, also known as Deepavali or Divali, is the Hindu festival of lights. Diwali is celebrated in India, Trinidad, Guyana, and many other countries and islands around the world. It celebrates the “victory of light over darkness, good over evil, and knowledge over ignorance.”

Diwali will be celebrated this year on November 12, 2023.

According to Hindu-Blog.com, Diwali is more than a colorful festival and is not all about celebrations, food,, and revelry. The Diwali lights which symbolize the victory of good over evil also suggest the need for the removal of spiritual darkness created by ignorance and ego.

WHAT DOES LIGHT OVER DARKNESS MEAN?

Light is also a metaphor for knowledge and consciousness—to awaken who you truly are and the divine presence within you. When we become conscious, we can free our true higher self which is hidden and trapped inside this material world(the ego). We have to recognize and honor this light inside us–this light that came with us, that will never desert us—and allow it to shine bright.

Whenever we choose any of the following we are moving closer to the light:

Living a virtuous life and performing our duties selflessly
to be in the present
to love
to forgive people and the painful past
to release toxic people and influences
to give freely even when we don’t think we have enough
to tolerate the intolerable
to understand
to not criticize, judge, or condemn when we think someone is different from us
to have faith and hope in your darkest moments
to think positively when negativity attacks you
to make time for prayer and meditation when life seems too busy
to take steps to control our minds and overcome fear
to overcome addictions of every kind even though it feels so good to do it
to nourish our bodies, etc.

As my Aunty Iya recently said, ‘detachment’ – means detachment from all that does not serve our best interest. There will be tremendous peace at the end of this journey if we make the effort. I am a living testimony to this truth.

There are various stories of the origins of Diwali, but growing up, I learned that it commemorates the return of Lord Rama (along with Ma Sita and Lakshman) from his 14-year-long exile and vanquishing the demon king Ravana. In joyous celebration of the return of their king, the people of Ayodhya, the capital of Rama, illuminated the kingdom with earthen diyas (oil lamps) and set off firecrackers. (For more, check out learnreligions.com).

HOW TO PREPARE FOR DIWALI?

To prepare for Diwali, Hindus fast for an extended period -21 days- or several days, depending on the individual. Fasting is the abstinence from meat dishes. In the days leading up to Diwali, the house is cleaned, painted and deeyas are purchased to be lighted on Diwali night. The entire neighborhood is lined with bamboo and decorated with the lighted deeyas.

WHY DO HINDUS LIGHT DEEYAS ON DIWALI DAY?

I was personally responsible for lighting dozens of deeyas. The ritual of the lighting of the deeyas(lamps) is an offering to God and a form of devotion. It symbolises the sacrificial offering of the self as an act of completely surrendering and becoming detached from the vices of the mind and the world.

WHAT WAS DIWALI LIKE IN OUR VILLAGE DECADES AGO?

I remember as young teens in a small village, we wore new shalwars and walked proudly around the village to watch the arrangement of beautifully lit deeyas –and scope out the young boys of the village. We were always warned before heading out that it was bad luck to talk to boys on such an auspicious night. As an adult, I now understand the tactic–it was probably devised to keep us from trouble. To add to the celebration, the young boys of the village ‘burst’ ear-deafening bamboo pipes and non-Hindu neighbors dropped by to eat “Indian food” and get bags of parsad or sweets. It was always a fun and happy time for all, regardless of race or religion.

On Diwali day, in the early afternoon, with money crumpled tightly in hand, I’d go to the nearest parlour (local shop) to purchase the deeyas, which were made of clay. When I returned home, I put them to soak in buckets or a plastic bathtub. Soaking prevented it from absorbing all the oil. Later on, they were removed and placed on a galvanzie on top of a barrel to drain. The next step was the making of the wicks to be placed in the deeyas. Pieces were broken apart from the roll and rolled between the palms of my hands to tighten the strands.

When the sun subsided over the horizon, I carefully placed the deeyas in patterns all over the yard, filled them with oil, and, using one lighted deeya, they were all lit in sequence. Mummy was usually busy inside doing the hawan/pooja, a prayer ritual, offering prayers to Lakshmi, the Goddess of wealth and beauty, for prosperous new beginnings. We fasted all day and were not allowed to eat any of the prepared dishes before that was done, so I always waited patiently and took my Diwali responsibilities seriously. Always willing to work for food!

Before eating, we were also required to pray. Praying was a major part of my life back then. I kneeled on the floor every morning before I headed off to school and right before bed. “Dear God, please protect my mummy, my daddy, and my sisters”…and I would include every single person in my family and the world–just as I was taught. Mummy also taught us to say the Gayatri Mantra and the Lord’s Prayer as soon as we were old enough to memorize anything. In our Hindu household, Jesus also played an important part.

Here is the Gayatri Mantra:

Om Bhur Bhuvaḥ Swaḥ
Tat-savitur Vareñyaṃ
Bhargo Devasya Dhīmahi
Dhiyo Yonaḥ Prachodayāt

I never knew the meaning until recently I decided to google it while on the train to work. Interestingly enough it held great significance as I have been on a deep spiritual journey for the past 8 years.

It’s an invocation to illuminate the world and the mind – to free us from ignorance and delusion. It’s a powerful and complete prayer for protection, nourishment, and finally, liberation. Everything in my life began to make sense and realized that my spiritual journey started when I was a child. I now realize why I have always overcome all the trials and tribulations in my life and why I had such an intense desire to seek God and find out who I truly am. It was the prayer that resonated in my subconscious protecting and guiding me. I said it so many times as a child it became a part of me.

The general meaning transcends every faith or religion: We meditate on that most adored Supreme Lord, the creator, whose effulgence (divine light) illumines all realms (physical, mental, and spiritual). May this divine light illumine our intellect.

According to Sathyasai.org, the Gayatri has three parts: 1.Praise, 2.Meditation, and 3.Prayer. First, the Divine is praised, then it is meditated upon in reverence and lastly, an appeal is made to the Divine to dispel the darkness of ignorance and to awaken and strengthen the intellect(http://www.sathyasai.org/devotional/gayatri) .

Nowadays, with our busy schedules in America and not living near other Trinidadians or Hindus, Diwali is not as exciting in terms of the celebration and festivities. Last year, Mummy claimed she was getting too old to cook a feast and passed the baton to me, so I spent the day cooking for my family and neighbors–after all, I am CookingwithRia!

WHAT TO EAT ON DIWALI?

On Diwali day we also prepare a plethora of vegetarian dishes which, traditionally, are eaten on a leaf also called soharee leaf.

I invited Mummy(Indra), Aunty Iya, and Aunty Jang, her sister, to prepare a Diwali Feast with me. Press play below to watch how we prepared it, from start to finish!

A typical Diwali Feast includes:

DIWALI APPETIZER and SNACKS

Aloo Pie, Pholourie, Saheena, Kachori, Dhal Pholourie, Boiled Mango Chutney, Tamarind Chutney, Raw Mango Chutney

DIWALI MAIN COURSE

Pumpkin talkarie – pumpkin cooked with basic ingredients including onion, garlic and hot pepper. It’s steamed until tender and mashed into a smooth paste-like consistency. A dash of roasted ground geera, also known as cumin is added at the end of cooking to highlight the flavors and add an earthiness to the dish. CLICK for pumpkin recipe

Curry channa and aloo– Chickpeas and potatoes are simmered until tender in a well seasoned and spiced curry sauce. In my family we occasionally add an eggplant to the mix! Click here for Channa and aloo Recipe
Curry Channao and Aloo with Baigan. A delicious variation to curry channa and aloo with eggplant or baigan. Channa with Baigan and aloo Recipe here

Bhagee – Spinach (dasheen bush or chowrai bhagee-click here for chowrai bhagee recipe) is cooked again with the most basic ingredients including onion, garlic, and hot pepper to really allow the flavor of the spinach to reach its full potential. It’s more of a technique than the seasoning that makes this a special dish. Click here for bhagee recipe

Mango talkarie – The tartness of the green mangoes is balanced with sugar and flavored with lots of garlic, hot pepper and amchar massala. It’s one of the sweet components on the leaf above. Click here for Mango Talkarie Recipe.
Curry Mango: The difference between mango talkarie and curry mango is that curry mango is made with curry, whereas mango talkarie is made primarily with amchar massala and geera. Click here for Curry Mango Recipe

Chaitaigne – breadnut (or katahar) is cleaned and chunkayed with curry, turmeric, bandhania, garlic and hot pepper, then fresh coconut milk is added to add a natural creaminess and enhance the flavor of the chaitaigne. Click here for Chaitaigne Recipe

Carhee | Kurhi – A dish traditionally reserved for the pros–not many have the patience and wherewithal to understand the intricacies invovled in the preaparation of this dish. Split pea powder is used in two ways. First it is seasoned with bandhania, garlic, turmeric, then water is added to make a dough. The dough is squeezed into hot oil to make fried balls, also known as pholourie or ‘boulders’. The next step involves chunkaying the split pea powder which was mixed with water. Once this comes to the right consistency, the pholourie (balls) are added and cooked until it soaks up all the sauce and softens to make what we call boulders. Carhee | Kurhi is eaten over a pile of white rice. Click here for Carhee | Kurhi recipe.

Mother in law – No, we don’t cook our mother – in – law! Mother in law is a spicy condiment that accompanies the entire shebang and adds spicy component to balance the rich flavors of the dishes.

Plain Steamed white Rice – Many love to mix all the veggies with the carhee and rice. Some purists love to eat it with just the carhee. The option is yours!
Paratha Roti – For the purist that reserve the rice just for the carhee. The roti is used to scoop up the veggies. There are no rules, just personal preferences and tastes. No judging whatsoever.CLICK HERE for paratha (Buss up shot) recipe
Dosti Roti – Dosti roti is a layered roti that’s looks more elegant than the paratha. It’s made with the same ingredients and will work just as well!
Dhalpuri Roti – While paratha is the most popular, dhalpuri roti is also a good option.

Dosti Roti Recipe below:

Sometimes curried corn or soya chunks are added to the above menu.

DIWALI SWEET TREATS

For dessert, we share bags of parsad which include fruit, Gulab Jamoon, barfi, kurma, ladoo, roat and shaved coconut. Click here for Parsad Recipe

Kurma – this is a crunchy fried dough – flavored with cardamom, ginger and cinnamon. Click here for Kurma Recipe

Gulab Jamoon – kurma’s fat cousin (Click for Recipe)- it’s a softer version and equally delicious!

Barfi – is another Indian delicacy made with powdered milk and spices. Click HERE for the recipe.

Ladoo- is a delicious and popular sweet treat made in Trinidad around Diwali and during the year for poojas and prayers. Ground split peas are made into a batter and fried. The fried dough is then ground and mixed with ginger, powdered milk, cardamom, and condensed milk. After it all comes together with a sugar syrup (phaag).

Some folks keep it simple and just prepare a pot of Sweet Rice – also knows as rice pudding.

WHAT is DIWALI NAGAR in TRINIDAD?

Divali Nagar (City of Lights) is an annual exposition that celebrates the Hindu and Indo-Trinidadian Culture. It is held one week prior to Diwali at the Divali Nagar Site, located in the borough of Chaguanas in Central Trinidad. There are numerous vendors displaying and selling a wide selection of food, clothing and other cultural items of interest. There are cultural performances as well that include Indian dancing, singing of bhagans(religious songs) and playing of tassa(drums).

The last night of the Nagar, which is usually the night before Diwali, there is always a spectacular display of fireworks which charm and excite the crowds.

I hope my post inspires you to celebrate this holiday and take the time to think about how you can bring more of this light into your life.

As for the food, you can keep the menu simple with just channa and aloo and paratha with sweet rice (rice pudding) for dessert, or take a more energetic approach and prepare a feast for your family, friends, and neighbors.

I wish you and yours a happy Diwali! May the light of knowledge help you to overcome all the darkness in your life.

For the non-Hindus and Hindus alike, this prayer will also resonate with you:
Lord, make me an instrument of Your peace. Where there is hatred, let me sow love; where there is injury, pardon; where there is doubt, faith; where there is despair, hope; where there is darkness, light; where there is sadness, joy.

O, Divine Master, grant that I may not so much seek to be consoled as to console; to be understood as to understand; to be loved as to love; For it is in giving that we receive; it is in pardoning that we are pardoned; it is in dying that we are born again to eternal life.

With love and fabulous dishes,
Ria

0 thoughts on “Diwali in Trinidad and What It Means To Me”

margbrady says:

November 15, 2019 at 11:10 am

A great video. Loved the ladies cooking & chatting. Thanks, Ria!

Unknown says:

November 15, 2019 at 11:10 am

Lovely lovely site…keep up the good work Ria.