THE FOOD
' Home help during Holi is rare, so it's best to prepare in advance so you can quickly whip up what you need to serve without getting into a tizzy on D-day.
' Kebabs and bhajiyas are a good option as they aren't messy to eat. You can make the batter and marinade the previous day and store it in the fridge.
' Dahi wada is another option. You can make the wadas a day before, soak, drain and store them.
' Easy-to-pick and non-drippy food are better, as there is colour, mess and water all around. Since the food gets cold quickly, get dishes like
bruschetta, mini cocktail samosas with olive and cheese or regular stuffing. Your guests can come by and pick their favourites as and when they like.
' Gujiyas can be baked the previous day with wheat instead of maida. They can be made vegan too —
instead of mava, use coconut.
' Cracker pizzas are another mess-free, quick-to-make option.
' For beverages, thandai and fermented kanji are the best traditional drinks.
Swasti Aggarwal, food strategist, Foodhall

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THE DAARU
' Ensure that the bar is away from the playing area, you wouldn't want colours and water to mix with the food and drinks.
' The bar should be filled with refreshments such as water and coolers for people to stay hydrated during play time.
' To make your set-up creative, use barware made of copper for a traditional feel. You could also have a white-fronted bar and shoot some colours to make it Holi-themed.
' Make colourful
cocktails, especially with watermelon, pineapple, citrus fruits, etc, in addition to the traditional thandai spiked with a special spirit.

Whiskey thandai
Ingredients:
250ml warm water
30gm almonds
20gm pistachios
2tbsp poppy seeds
30gm melon seeds
2tbsp gulkand
1tbsp fennel seeds
½tsp black pepper
3 to 4 pods of cardamom
One pinch of saffron
100gm sugar
1 glass chilled milk
Ice cubes as required
45ml whiskey

Method:
For the mix
' In a bowl, pour warm water, add ingredients two to eight, mix well and keep aside for two hours.
' Blend the mix from the bowl together with the water.
' Add cardamom and saffron, blend again until it's a fine paste.

For thandai
' To make a glass, add 4tbsp of the paste to a glass.
' Add milk and whiskey, mix well and add ice cubes.
' Garnish with rose petals, chopped almonds and pista.
Binny Dhadwal, mixologist and flair bartender, founder and CEO of Flaming Trio and DrinQ Bartending & Academy

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