India, Sept. 1 -- The essence of Indian festivals has always been steeped in tradition, and nowhere is this more evident than in the foods that mark these celebrations. Recipes passed down through generations take centre stage during Ganesh Chaturthi, in the form of bhog or prasad offered to Lord Ganesha. In today's evolving culinary world, these sacred delights are getting a modern, health-conscious makeover, without losing their spiritual soul. "In Ganpati, modak is a timeless constant. Though now available in multiple varieties, originally modak is made of coconut, jaggery, rice flour and ghee," says celebrity chef Sanjeev Kapoor, adding, "Yet, modak is ripe for reinterpretation. To give a modern twist, we can make tart, pancake, kachauri, paratha or toast." Indeed, Chef Sanjeev has walked the talk with his own inventive creations - like a Coconut-Ragi Tart, where traditional rice flour is replaced with jaggery and millet. "The use of millet is very Indian, but by making it in the form of tart it is different yet rooted due to ingredients," he explains. Another favourite, the beloved puran poli, gets a stylish avatar in his kitchen - the Puran Poli Swiss Roll. "I made the Maharashtrian cuisine puran poli into Puran Poli Swiss Roll," he says with a smile. This modernisation isn't limited to ingredients; presentation is evolving too. At The Ashok, New Delhi, Chef Rubal Pupneja has curated a visually stunning Shrikhand Parfait that layers nostalgia with contemporary elegance. "Shrikhand is made with hung curd, sugar, saffron, and cardamom that is whipped until smooth. A buttery almond crumble gives it a crunch at the bottom, and a tart berry compote cuts through the sweetness," he explains. "When served in clear glasses, it becomes a play of colours and textures - a modern, refreshing version," Rubal adds. Among other reimagined sweets is Panchakajjaya, traditionally made with poha, black channa, or puffed rice. Meanwhile, down south, the flavours are just as festive. Executive Chef Rohan Malwankar of JW Marriott Hotel, Bengaluru shares how locals still prefer to celebrate Ganesh Chaturthi at home, preparing dishes like Kadabu, Holige, and Sundal - all staples of South Indian prasad. At the hotel, however, chefs are bridging tradition and innovation. "We've brought together some of the quintessential flavours of Maharashtra - the fragrant and festive Masale Bhat; the creamy and soulful Varan Usal made with butter beans; and the celebratory Rishi Bhaji, a medley of vegetables rich in tradition - in a contemporary way," says Chef Rohan....