A Food Writer’s Journey Of The Art Of Diwali Gifting Through Nostalgia, Tradition, And Taste

The dusty bags, untouched for a year, would be brought down from the attic, filled with torans, colourful diyas, paper lanterns, and plastic packets of rangoli colours. It was a common sight in almost every household as the annual spring cleaning began. The dust was quickly brushed off, silverware from the safe taken out and polished, and within the week leading up to Diwali, the house would be transformed—decorated with these heirlooms, fresh marigolds, ghee-scented wicks, and the aromas of saffron and dry fruits hanging thick in the air.

Slowly but surely, that visual has moved to a far corner of my memory, replaced by diaries filled with raucous parties that begin at 11 p.m. and roll into the wee hours, fuelled by copious Don Julio 1942s with soda and a buffet of everything from sushi to stroganoff floating by. Yet, somewhere beneath all that noise, there’s still a flicker of hope—a desire to return to the old ways, to find meaning again in the rituals of giving and gathering.

Bringing Back The Old Days

The doors would stay open on Diwali day—Laxmi Pujan at its brink (the muhurat mattered, of course), as families and friends showed up at doorsteps. I speak of this fondly from about twenty-five years ago, when the flow of visitors was inevitable. By early morning, the house would already be buzzing with greetings, trays of sweets, and the quintessential gift boxes of homemade goodies.

The staples at home were much like those in every other household, with their own legacy-filled stories. We had soft, sludgy Khopra Pak—a speciality of my mother’s, who learnt it from hers. Having lived in Goa with nearly a hundred coconut trees on their grounds, it was a desert born directly of the land. On the other hand, my grandmother would begin her Badam Puri ritual—essentially almond cookies bound only with rose water and flavoured with cardamom and saffron. We would take turns as a family to bake them in the old K-Chef above-stove grill that she herself couldn’t reach. She’d soak, peel, and dry the almonds before running them through a dry-fruit mill, turning them into fine flour that she’d knead into a supple dough. The dough was pressed between sheets of butter paper and cooked on the grill till it formed a smoky, toasted exterior, giving way to a crumbly, soft centre. It was a Diwali staple.

And then the gifts would begin to arrive—parcels of Kaju Katli, my brother’s favourite, which he’d guard fiercely. My aunt from the first floor would send a box of homemade chocolate chip ice cream, meticulously churned by reducing milk and folding in chunks of Cadbury. Another aunt would bring my favourite rum balls and cheese biscuits that she baked herself—those, I refused to share. The NRI cousins would show up with giant Toblerones and bottles of Black Label, which we’d promptly open at the big Diwali dinner on the terrace.

The key ingredient in all of this was love and thought. Today, Diwali gifting feels reduced to a kind of commercial exercise—mass-appeal hampers filled with imported sweets and flowers that need to be consumed almost instantly. Pretty, yes, but where’s the thought behind it? Or the emotion that ties it back to a relationship? Diwali, at its heart, is about valuing the bonds we hold—and one of the ways we express that is through what we choose to give and receive without passing it on.

The Art of Gifting, Revived

Given today’s trends, driven largely by commercial establishments steering that narrative, the focus on nostalgia and tradition seems to be striking the right note. While there’s no dearth of customised gifts, there’s a growing need for unique ones — not necessarily local, but certainly designed to tug at our cultural sensibilities during this beautiful festival of lights.

More often than not, I’ve seen gifts veer towards the overly caring — confections turned sugar-free, nut-based bakes (or god forbid, those homestyle nut bars and protein bites). It is the season of indulgence, after all. Then there are the ubiquitous scented candles that light up your corners till Diwali ends, or the crystal and serveware from far-flung lands that add panache but mostly remain tucked away for special occasions. It’s fair, of course—freedom of choice (and occasionally, lazy thought). But how about introducing a little variety in our gifting — something that makes the receiver remember it long after the festivities fade? 

From nostalgic keepsakes to pieces that revive the spirit of tradition, here’s my ready list of seven picks for the season, which will cover all bases. 

1. Amal Dhatu — Prakāsham: Vallam Edition

By Manish Law, Creative Director



A new creative launch in the market, which plays a striking ode to Indian craft and ritual, Amal Dhatu’s Prakāsham – Vallam Edition bridges ceremonial design with functional serveware. Handspun copper vessels by Pune’s Tambat artisans rest on a Green Bidasar marble base shaped like Kerala’s vallam boats. Gilded with varak silver leaf and etched with celestial patterns. A versatile vessel that can hold kumkum, mukhwās, or simply make for a beautiful table centrepiece. Purchase is by invite only. 

2. Artiscents — Wet Cherry Eau de Parfum

By Aneesha Hingorani, Nishant Doshi, and Karan Sawlani

Wet Cherry by Artiscents, a local-luxe perfume brand which transforms a true-blue gourmand indulgence into scent. Imagine ripe cherries dripping in caramel and vanilla, layered with rose and tonka bean, reminiscent of a frozen Black Forest ice cream cake dessert of yesteryears. Non-edible, but will make you smell tasty.

3. Copenhagen Sparkling Tea — Bebida Hospitality

By Nadia Sood, Co-founder

With the new world going alcohol free, how about a mindful celebrant? Copenhagen Sparkling Tea is a unique sparkling drink crafted from fine Darjeeling and Assam teas and brewed like a sparkling wine (albeit zero proof). Perfect for Diwali lunches, family evenings, or sundowners that bring with them a sparkle. 

4. Maska Bakery — Meetha Maska Diwali Collection

By Chef Heena Punwani, Founder

Maska’s Meetha Maska Collection captures the essence of a Bombay-wali Diwali. One can choose from Lonavala Chocolate Bonbons inspired by hill-station getaways, Coconut Fudge Bonbons reminiscent of homemade laddoos, and a Bombay Kaju Krunchy Bar that turns the classic kaju katli into a Dubai trend — dark chocolate, cashew praline, and sev-studded, yes please.

5. Ether Atelier — Chef’s Signature Box

By Chef Prateek Bakhtiani

Ether’s Chef’s Signature Box is a lesson in fine indulgence. Chef Prateek Bakhtiani brings together his personal seasonal favourites, origin chocolate barks, hazelnut praline brownies, passionfruit cubes, cacao tea, and marigold masala chai, paired with brushed brass diyas and festive Motichoor creations. This is a sensorial experience from start to finish.

6. Ember Cookware — The Masaba Edition

By Siddharth & Himanshi & Saransh Goila



Bringing a touch of design to the dining table, Ember Cookware’s new festive line channels the toast of the season — ace fashion designer Masaba’s unmistakable aesthetic. Her heritage Benares Goldcollection transforms this toxin-free Arcilla™ ceramic and Thermoclad™ technology cookware into statement pieces. It is perfect for Diwali gifting that lasts far beyond the season. It is a functional heirloom for the modern Indian kitchen.

7. AW Apothecary — BuTR (Vanilla × Coconut) Candle

By Aparna Wadhiwa, Founder & Creative Director 

AW Apothecary crafts home fragrances that feel like small, daily luxuries. The BuTR soy wax candle blends cacao and vanilla with hints of lime, praline, and shea, resting on a warm base of mocha and tonka bean. Anyone who lights this will fill their room with the scent of comfort and calm, evoking the cosy familiarity of home during festive nights.