HOLI
Holi the festival of colour falls on the full moon day of March in the
Telugu month of Phalguna marking the start of Spring time.
The spirit of Holi :
With the nippy north winds bowing out to the refreshing rejunivating breeze from the
south, Holi marks the start of spring time filled with promises of warmth
and a better tomorrow. The festivity that marks the harvest season of the North has slowly
spread to the South for the bliss of its festive fervour.
The day of Holi begins as early as one
could wake up and it being a mere festivity is not abound by any traditional rituals. Some
'gulal' or 'abeer' is smeared on the faces of the Gods, especially Krishna and Radha, at
the commencement of the festivities. However special cuisine is prepared by the North
Indians comprising of items like Gujjia, Papri, Kanji ke vada, Meat kofta curry and bhang
ke vada.
 The spirit of Holi, the celebration of life lies in the rich and
vibrant colours. The colours denote energy and vitality, the vivid and passionate pulse of
life. The colour for Holi once made at home from the flowers of ‘tesu’
tree called the flame of the forest has gradually given up to the synthetic ones.
Holi comes alive with ‘Gulal’,
the dry colour that comes in vibrant shades of pink, magenta, red, yellow and green.
Crowds clad in white dresses get together to play Holi by throwing colours at each other.
‘Abeer’, the small crystals of mica usually used with water is
filled in special syringe sprayers called the pichikyaris are made
use of. Not to mention are the balloons filled with coloured water and the eggs being
splashed at each other. Small pools of coloured water are often made to drench people down
in gulal as a note of affection. The entire hustle bustle comes to a halt towards the
afternoon and sumptuous feast follows with the special cuisine. Bhang also forms an
important part in the celebration.
Thus ends the happy Holi, a celebration of life, the life
of love, unblemished joy, and good spirits.
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