Happy Holi

On social media, I have befriended many men and woman from India who have the same passion for food and cooking. I enjoy the exchange with them and learn a lot about the subcontinent's diverse cuisine and traditions. On March 9./10. some posted pictures of themselves celebrating the colourful and vibrant festival Holi.

Since I have not yet been to India, I searched Wikipedia for information on the festival:
Holi is a popular ancient Indian festival, originating from the Indian subcontinent. It is celebrated predominantly in India but has also spread to other areas of Asia and parts of the Western world through the diaspora from the Indian subcontinent. Holi is popularly known as the Indian "festival of spring", the "festival of colours", or the "festival of love". The festival signifies the victory of good over evil. It means the arrival of spring, the end of winter, the blossoming of love, and for many a festive day to meet others, play and laugh, forget and forgive, and repair broken relationships. The festival also celebrates the beginning of a good spring harvest season. It lasts for a night and a day, starting on the evening of the Purnima (Full Moon day) falling in the Vikram Samvat calendar, in the Hindu calendar month of Phalguna, which falls around the middle of March in the Gregorian calendar. The first evening is known as Holika Dahan (burning of demon Holika) or Chhoti Holi and the following day as Holi, Rangwali Holi, Dhuleti, Dhulandi, or Phagwah.

Radha, Krishna and Sakhis playing Holi. Lucknow, Avadh (Oudh), 19th century.
Opaque watercolour and gold on paper.

I am sure my Indian friends cook some very delicious regional dishes to celebrate the occasion. My approach to my recipe celebrating Holi is that of a graphic designer. I wanted to use colourful powders like the people in India throw at each other during the celebration.

Of course, all the powders I used are natural and eatable. To bring out the vibrance of the colours, I decided to use only white ingredients to have a blanc canvas. I chose white fish filets and for the sauce cauliflower and cheese.