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ON the eve of Makar Sankranti, worker Daisy shah of iran shares how the signification of the fete has evolved for her o'er the years. Recalling her childhood, Daisy says, “When I was younger, we used to fly kites with my dad. All our relatives would come over, and the terrace would turn into a space where everyone gathered. We ate snacks and spent time together. That remains my strongest memory of the festival.”While those moments are still special, Daisy explains that her perspective has changed with time. “As I grew up, I started understanding the impact kite flying has on birds and animals. I love the festival and all the warmth it brings, but I’m not a supporter of hurting animals and have been vocal about it for a long time now.”When it comes to festive food, Daisy is no exception, as she believes in balance rather than restriction. “I don’t stop myself from eating what I want, but I practise portion control. I eat till it satisfies my taste buds, not till I feel uncomfortable,” she shares. She adds that she enjoys homemade food the most, especially traditional dishes prepared during Makar Sankranti. “Since we’re Gujarati and it’s winter, undhiyu is very well known in our cuisine during this time. We make it and just devour it,” she says with a laugh. “I’m a foodie at heart—give me food on my plate and I’ll eat it. Homemade food, especially til-gud, chikki, and other traditional snacks, is what I enjoy the most. They’re sweet, crunchy, and really yum.”For Daisy, Makar Sankranti remains a day to slow down and spend time with loved ones. “It’s usually a holiday, so it’s a day to be with family, eat the food you enjoy, and spend time in nature if you can. The idea is to enjoy the moment instead of overthinking everything,” shares the 41-year-old. She is quick to add that her culinary skills are limited and that she prefers preparation over cooking. “I can prep, but I’m not great with Indian food. I’m better at baking and making Italian food like pasta,” she ends.

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Makar Sankranti Special | Daisy Shah shares her favourites: Undhiyu, Til gul and family time

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