University of Houston students and faculty /staff enjoyed the sights, sounds, and samplings of Indian cuisine during the Holi Festival of Colors at Cougar Woods Dining Commons. The celebration acknowledges spring, love, new beginnings, and good over evil. 

The Cougar Woods Dining Commons was the perfect location to set up a grand colorful entrance to welcome and draw in people, allow the spring sun to shine in, and to hold the powder throw in the lawn space in front. UH Dining Services organizes cultural events, such as this, to bring everyone together and enhance their campus experience.  

“We have so much fun — it's so colorful and it really gives people a sense of home,” said Alexcis Mendoza, district marketing manager, UH Dining Services. “A lot of our students and UH community members are used to celebrating with their families or back at home, and so this is just another really fun time.” 

First-time attendees Noah Cook, junior, liberal arts major; Samina Balangay, junior, media production major; and Angelo Dulce, junior, kinesiology major; and second-time attendee Jonathan Rather, graduate student, history/creative writing major; appreciated the various aspects of the event. 

“I think it's really nice … it's really fun,” said Balangay. “It makes the international students feel more welcomed because they are not here to celebrate it with their families.” 

“It gives me a good reason to come to the dining halls, since I don't have a meal plan,” said Dulce. “Whenever this happens, I'm like, ‘OK, I gotta try this kind of food I never had before.’” 

“I found out about the Holi celebration last year by accident — I just sort of stumbled upon it,” said Rather. “But this year, I knew in advance and came here specifically for it.” 

“I think it's great, it's good fun,” said Cook. “It's keeping me engaged, keeping everybody else on campus engaged.” 

Once inside, decorations adorned the area and Indian music supplied by a deejay filled the air. A troupe dressed in ethnic costumes danced barefooted while gyrating and leaping in choreographed steps — much to the pleasure of the attendees. 

This year’s menu brought authentic, traditional dishes to the forefront. Diners enjoyed the flavors that are unique to Indian recipes as they ate from a selection that included: chicken tikka, cauliflower biryani, basmati rice, dum aloo, potato curry, saag spinach curry, channa dal, naan bread and garlic naan, palak paneer, cilantro chutney, and tomato chutney. Mango lassi was also available as a sweet treat or to top off one’s culinary journey. 

“It spiced up the week, making Tuesday way more exciting than any normal Tuesday,” said Mendoza.  

Powder throw provides participants a Holi hue 

Attendees also had an opportunity to take part in one of Holi’s renown features: the color powder throw. A booth offered throwers an assortment of colors to throw in the air or rub on others. 

“I saw it last year, and I thought it was really fun, but I was in my favorite dress,” said Balangay. “So, I was like, ‘OK, next year I'll go to the event, and I'll prepare for it. I'll wear clothes that I don't mind ruining.’” 

“I heard about it from my friends, so it came in here with a white shirt I don't mind getting ruined,” said Dulce. 

“I’m here for the shenanigans,” said Rather. 

“That kind woman over there said, ‘Would you like to do a powder throw?’,” Cook said. “So, I said, ‘Yeah, why not try new things?’” 

Holi colors mirror the bright colors of spring and various emotions: red, love and passion; orange or saffron, courage and sacrifice; pink, youth and playfulness; yellow, happiness and peace; blue, calm and courage; purple, supreme peace and wisdom; and green, spring and hope. 

Mendoza said the response from the event could see the Holi Festival celebration make a return next year.