Chhath Puja 2026 will be celebrated from November 13 to November 16. Food and traditional offerings hold special importance throughout the four-day festival. Each day has its own rituals and dietary practices, beginning with the simple meal prepared on Nahay Khay and ending with Parana after the morning prayers on Usha Arghya.
During the festival, devotees generally follow a sattvik diet and avoid onion, garlic, meat, fish and eggs. Freshly prepared homemade food is preferred, and special care is taken to maintain cleanliness while preparing prasad. Although some traditions may differ between families and regions, the main food practices remain an important part of Chhath Puja.
Chhath Puja 2026: Four-Day Food and Ritual Schedule
The festival follows a traditional four-day routine, with specific meals and offerings prepared for each occasion.
| Day | Date | Traditional Food and Rituals |
|---|---|---|
| Nahay Khay | November 13, Friday | Lauki, chana dal and rice |
| Kharna | November 14, Saturday | Jaggery kheer and roti |
| Sandhya Arghya | November 15, Sunday | Thekua, fruits and traditional prasad |
| Usha Arghya and Parana | November 16, Monday | Morning prayers followed by breaking the fast |
1. Nahay Khay: What Do Devotees Eat?
Nahay Khay marks the beginning of Chhath Puja. On this day, devotees take a ritual bath, clean their homes and prepare a traditional vegetarian meal.
The main dish is known as Kaddu Bhaat, commonly prepared using three ingredients:
- Lauki or Kaddu Ki Sabzi: Bottle gourd is cooked with simple spices and ghee.
- Chana Dal: Freshly prepared gram lentils are served alongside the vegetables.
- Arwa Chawal: Plain rice completes the traditional meal.
Many households use sendha namak (rock salt) instead of regular salt and prepare the food using pure ghee. Onion and garlic are avoided.
Devotees generally eat one simple meal on this day as they begin following the dietary discipline associated with the festival.
2. Kharna: Traditional Jaggery Kheer and Roti Prasad
The second day of Chhath Puja is known as Kharna or Lohanda. On November 14, devotees observe a fast throughout the day and prepare special prasad in the evening.
The traditional Kharna meal includes:
- Rasiya Kheer: Rice cooked in milk and sweetened with jaggery.
- Roti: Freshly prepared wheat flour roti, often made with ghee.
- Bananas and Fruits: Offered according to family traditions.
After completing the evening rituals, the vratin first offers the prepared food as prasad and then consumes it. Family members may also receive the prasad.
Kharna is particularly important because the traditional 36-hour nirjala fast begins after this meal. During this period, devotees abstain from both food and water until the concluding morning rituals.
3. Sandhya Arghya: What Is Prepared for the Evening Offering?
The third day, November 15, is dedicated to Sandhya Arghya. Devotees gather near rivers, ponds and other water bodies to offer prayers to the setting Sun.
The traditional prasad is arranged in bamboo baskets known as soop and daura. Some of the commonly prepared offerings include:
- Thekua made from wheat flour, jaggery and ghee
- Kasar or rice flour laddoos
- Bananas and coconuts
- Sugarcane
- Sweet potatoes and seasonal fruits
- Singhara (water chestnut)
These offerings are prepared carefully and presented to Surya Dev and Chhathi Maiya during the evening rituals.
Thekua is one of the most recognised traditional foods associated with Chhath Puja. It is prepared in many households using wheat flour, jaggery and ghee.
Devotees observing the traditional nirjala vrat continue to avoid food and water throughout this day.
4. Usha Arghya and Parana: When Does the Fast End?
The final day of Chhath Puja falls on November 16. Devotees wake up early and gather to offer Usha Arghya to the rising Sun.
After completing the morning prayers and traditional rituals, devotees perform Parana, marking the end of their fast.
The fast is generally broken with water and prasad, followed by food according to individual family customs. Thekua, fruits and other offerings are distributed among relatives, neighbours and visitors.
Sharing prasad is an important part of the festival and reflects the traditional spirit of togetherness associated with Chhath Puja.
Foods to Avoid During Chhath Puja
Maintaining food purity and following a sattvik diet are important aspects of Chhath Puja. Although specific practices may vary, many families avoid the following:
- Onion and garlic: Generally excluded from meals prepared during the festival.
- Non-vegetarian food: Meat, fish and eggs are avoided.
- Outside and packaged food: Freshly prepared homemade meals are preferred.
- Stale or leftover food: Fresh food is traditionally prepared for daily meals and ritual offerings.
- Alcohol and intoxicants: These are avoided during the observance.
- Regular table salt: Many families prefer sendha namak for fasting preparations.
Kharna prasad, particularly jaggery kheer and roti, is traditionally prepared without salt.
Why Is Food Purity Important During Chhath Puja?
Chhath Puja is associated with devotion, cleanliness and self-discipline. Preparing food with care is considered an important part of the religious observance.
Families traditionally clean their kitchens and utensils before preparing prasad. Some households also use separate cooking arrangements to maintain the required cleanliness.
Traditional dishes such as Kaddu Bhaat, jaggery kheer and thekua have been passed down through generations and remain closely connected with family customs.
Food practices can differ according to regional and household traditions, so devotees generally follow the customs observed by their families.
The 36-hour nirjala fast can be physically demanding. People with existing medical conditions, those taking regular medication and pregnant women should consult a healthcare professional before attempting prolonged fasting or avoiding water.
From the first meal on Nahay Khay to the final Parana after Usha Arghya, food remains an essential part of the four-day Chhath Puja celebration.