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This Sunday Lunch Week 42 was unlike any other. With Diwali the very next day, the weekend carried a deeper sense of purpose — equal parts devotion, duty, and love. It wasn’t just about feeding the family; it was about continuing a tradition that began long before me, one I hold dear to my heart.
I started around 9 a.m., pots set up on the outdoor stove in my upstate backyard, where the autumn air carried the scent of cumin and amchar massala. To save time, I used pre-peeled and chopped pumpkin, and while the pots bubbled outside, I was in the kitchen preparing Mother-in-Law — that fiery, flavorful condiment that wakes up every Trini meal.
The Pumpkin Talkarie took its time. Unlike the varieties from home in Trinidad — the ones that melt rel good — this batch needed patience. I mashed and stirred for hours, coaxing it into the right texture, until finally, by noon, both the pumpkin and mango talkarie were done, rich and comforting.
It was just my mother and me, cooking this massive feast over two days — so we wisely decided to buy the roti: thirty paratha and ten dhalpuri from Liberty Avenue in Queens, a small act of practicality in the midst of devotion.
Once the Sunday cooking was complete, I packed everything carefully, ready for the drive to the city. The rest of the Diwali preparations would continue at my mom’s house, where the kitchen — and our hearts — would stay busy until the very last dish was done.
Our Diwali Menu
- Pumpkin Talkarie – 21 pounds, cooked outdoors to soft, spiced perfection
- Mango Talkarie – 10 pounds, sweet-tangy and caramelized
- Mother-in-Law Condiment – fiery, aromatic, freshly made in the kitchen
- Curry Channa with Baigan (Eggplant) – 3+ pounds, lovingly cooked by my mom
- Curry Chataigne (Breadnut) – earthy, nutty, and full of texture
- Paratha – 30 flaky layers from Liberty Avenue, Queens
- Dhalpuri – 10 soft rotis, my sister’s favorite with channa
- Parsad (Flour-based) – 3 pounds, turned patiently by cousin Marie
- Kachori – crisp and golden, fried to perfection
- Kurhi (Carhee) – made with soaked split peas, finished late but worth every stir
- Sweet Treats to Share – Kurma, Barfi, prepared earlier in the week and packed for family, friends, and neighbors plus and Sweet Rice, made on Diwali day.
A Feast of Family, Faith, and Memory
At my mother’s house, the rhythm continued. Though she can no longer stand for long hours because of back and knee pain, her love for cooking and sharing remains steadfast. Helping her this year felt like honoring her joy — ensuring she could still share food with neighbors, cousins, and friends who eagerly await her Diwali gifts each year.
We worked from her garage kitchen, that quintessential West Indian space — burners on one side, laughter on the other. The smell of curry and ghee drifted through her backyard, mingling with the cold breeze. Cousin Marie arrived to help turn the parsad, and my sister insisted we make Kurhi, her favorite. We soaked the split peas overnight and finished it late that evening, tired but deeply fulfilled.
Once the cooking was done, the real work began — packing and labeling containers so that every family member, neighbor, and friend received a portion of each dish. It’s a process that demands as much time and energy as cooking itself — balancing hot pots, tasting, portioning, sealing, and stacking. Then came the sweets, carefully packed that afternoon: Parsad, Kurma, Barfi, and Sweet Rice, each portion a gesture of love and blessing.
It’s a feat only for the courageous, organized, and both physically and mentally strong — but one that fills the heart beyond measure. Because in the end, Diwali isn’t just about the food; it’s about the joy of giving and the shared light that comes from serving others.
Though this story began with Sunday Lunch, it became one of the ultimate food experiences of the year — a celebration of heritage, resilience, and faith expressed through the language of food.
Diwali in Trinidad — Tradition and Light
I grew up in a Hindu household in Trinidad, where Diwali meant more than a festival — it was a way of life. Homes were cleaned and decorated, deyas lined every fence, and neighbors exchanged sweets and food wrapped in care. The night sky glowed with tiny flames and the air buzzed with joy, prayer, and Diwali and religious bhajans.
Though I am not a practicing Hindu, I hold the religion close to my heart — honoring the faith of my mother and grandmothers, and the beauty of its rituals. Preserving these traditions allows me to stay connected, even from thousands of miles away.
You can read more about the customs, dishes, and spiritual meaning of this beautiful festival in my full post Diwali in Trinidad →.
Reflection — The Light Within Us
The Festival of Lights reminds us that true light begins within — in gratitude, compassion, and courage. Every meal shared, every sweet given, every hand that helps stir the pot becomes an offering of love.
We are divine beings having a human experience, and each Diwali is an invitation to rise — to release fear, to forgive, to embrace light again and again. Two days later, as I enjoyed the leftovers, I felt an immense peace. This year, I hadn’t just cooked; I had continued the legacy of my mother and grandmothers, honoring a faith that still glows in my heart.
⭐ Did You Love These Recipes — Leave a Rating and Comment
If you tried any of the Diwali dishes mentioned here — from the Pumpkin Talkarie to the Parsad or Kurhi — please leave a ⭐⭐⭐⭐⭐ rating on the respective recipe cards. Your feedback helps others discover and celebrate these cherished Trinidadian Diwali favorites.
More Sunday Lunches to Explore
Continue the rhythm of Sunday cooking with these recent weeks:
- Week 39: Corn Soup with Pigtail — A comforting Carnival classic.
- Week 40: Curry Short Ribs with Zucchini — A hearty, slow-cooked favorite.
- Week 41: Curry Channa with Baigan & Curry Bodi & Aloo— Perfect dishes for Diwali season or any vegetarian table.
Explore the full 52 Weeks of Sunday Lunches series here →.
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If you have any questions or suggestions— or if there’s a dish you’ve been searching for and would love to see me make — please don’t hesitate to leave a comment below or reach out via email at [email protected]. I’d love to hear from you! Many of my favorite posts are inspired by your requests and kitchen stories, so don’t be shy.
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