India is a country of festivals and food is an important part of any celebratory occasion. Every festival has some special dish, which is prepared in most Indian homes. During festivals, Hallimane is decked with traditional mango and plantain leaf- thorans, colorful rangolis and a changed menu to accommodate delicious festival food. For instance during Ugadi, the restaurant staff dressed in traditional attire greet customers with panaka and bevu-bella, the mixture of neem leaves and jaggery which symbolizes the fact that life is a mixture of sweet as well as bitter and that one should learn to take both in one’s stride.