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tiipoi founder and chef amandip uppal creating a Diwali menu recipes for Liberty

Diwali Recipes for a Joyous Festival of Lights

Hosting this Diwali? Thanks to Tiipoi and food writer Amandip Uppal, Liberty has the perfect menu to kick start your festivities

By: Charlotte Olby

See You at Seven

Diwali Recipes for a Joyous Festival of Lights

Hosting this Diwali? Thanks to Tiipoi and food writer Amandip Uppal, Liberty has the perfect menu to kick start your festivities

By: Charlotte Olby

Diwali, the five day Festival of Lights, begins on Sunday 12 October this year, and is marked by a sense of riotous joy with food, fireworks and ceremonies of hope, love and peace. A festival that celebrates the triumph of light over darkness is certainly a time to come together surrounded by good food, hearty conversation and a delicious serving of family and festivities.

If hosting falls on you this Diwali and you are feeling the jitters, Liberty has you covered. We tasked the effervescent Spandana Gopal, founder of design studio Tiipoi – a magnetic brand inspired by the design of daily life in India – and food writer, chef and author of Indian Made Easy, Amandip Uppal, to put together a three-course showcase of celebratory plates to help you throw a memorable affair for your loved ones.

One of the biggest annual celebrations in India, Diwali is celebrated by Hindu, Jain and Sikh communities across the world and is observed differently depending on region and religion, but no Diwali is complete without a serious feast. “During Diwali, food is the main event. Through food, I am able to connect my life in London with a festival that is celebrated with much joy in India year after year! Creating a beautiful, festive table with dishes that I have grown up with is something I always try to do,” says Gopal. “There is always a twist of some sort in Amandip's recipes, which is why I love making them as they bring out the best of seasonal produce and ingredients. She's also moved on to using her Karipots – Tiipoi’s signature clay cooking pot – as her staple cookware, so trying out new recipes that are perfectly suited to them is always exciting,” she adds. With that spirit in mind, here’s your recipe for a bright and festive Diwali. So let’s get started…

Read More: Meet the Makers: Tiipoi Founder Spandana Gopal

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To Start

Karipot Slow Roasted Spiced Lamb

"I cook in my Karipot all the time. Call me biased, but everyone who has used this pot is amazed at its cooking properties. This Slow Roasted Spice Lamb Amandip has cooked for me before during Diwali, and she finds the Karipot the perfect dish to use. Not only is it ideal for slow cooking, but also has the properties of the ceramic and the design to fully circulate moisture in the way metal pans or Dutch ovens can't. This recipe is so easy to do! I do all the prep the night before, marinate, and just stick it in the oven while I carry on with the rest of my day. The garnish makes the dish look all the more festive when it arrives on your table!"

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To Follow

Karipot Chickpea, Lemon & Curry Leaf Rice

Images: Kira Issar

"This is Amandip's twist on South Indian Lemon Rice. Chitranna, as they call it, is zestfully delicious, and there is a bit of bite added through the chickpeas. The rice cooks beautifully in the pot without burning or sticking and stays warm for a while when it arrives at the table. This rice is perfect as a weekday meal, as it is for me back home, perfect for a cold winter's night."

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To Finish

Karipan Baked Pears and Plums

"I don't have much of a sweet tooth myself, but serving something sweet on Diwali is a must! My go-to is this super easy, eye-catching dessert of poached fruit and cream. It arrives on the table warm and sizzling from the oven. I always make fruit-based dessert dishes in our Karipan as it's the perfect size. The Chantilly cream that goes with it is always a hit."

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Tiipoi is available to shop in-store and online.

All recipes are by Amandip Uppal in collaboration with Tiipoi. Amandip Uppal is a food writer and chef currently based in Somerset. Amandip runs her own supper class and runs cooking workshops. She is the author of Indian Made Easy.

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