Bernama Leaders Share Fond Deepavali Memories, Favourite Festive Treats

KUALA LUMPUR, Oct 9 (Bernama) -- As Malaysians prepare to celebrate Deepavali, the Malaysian National News Agency’s (Bernama) top management shared fond memories and favourite festive treats that remind them of the beauty of Malaysia’s multicultural spirit.

Bernama Chairman Datuk Seri Wong Chun Wai said the Festival of Lights has always been a special time for him to enjoy traditional Indian snacks, particularly murukku. 

“Since I was a child, every Deepavali holiday I would wait for the delivery of murukku. Even now, I still hope my friends who are celebrating will send some to me, my favourite dish is mutton curry, though people keep advising me not to eat too much of it.

“As Malaysians, we are truly fortunate to be able to celebrate all festivals, Deepavali, Hari Raya Aidifitri, Chinese New Year and Christmas together as one nation, a reflection of peace and harmony that makes our country unique,” Wong said in his Bernama’s Deepavali wishes at Wisma Bernama here, today. 

Reminiscing about his childhood in Penang, Wong said one thing he misses most about Deepavali is the abundance of decorative lights illuminating homes and temples. 

Meanwhile, Bernama Chief Executive Officer Datin Paduka Nur-ul Afida Kamaludin named thosai as her go-to dish during Deepavali, besideS briyani and sweets like laddu (laddoo).

She also recalled heartwarming childhood memories of growing up close to an Indian family in her neighbourhood, whom she fondly regarded as her adopted family.

"When I was little, every morning I would go to this aunty's house who later became my tuition teacher and looked after me as her own child. I would watch my teacher produce ingredients for thosai and cook dalca, then feed it to me and her children.

"This is an experience I will never forget because I grew up with her children until she moved away after her husband's death," she said.

Bernama Editor-in-Chief Arul Rajoo Durar Raj said Deepavali for him is all about family gatherings and reconnecting with loved ones, but the celebration now is different as everyone is busy with their own families and commitments

“My favourite delicacies during Deepavali include mutton curry, thosai and sweets, especially kallu urundai (sweet made of mung beans and brown sugar), which is very hard and  synonymous with Deepavali. 

“In the old days, we used to send colourful Deepavali cards to friends, complete with stamps and handwritten notes. Now, everything is digital , even the angppow is now sent via QR codes. It’s practical, but it lacks that personal touch,” he said.

Zurich Malaysia sponsored hot drinks and evening snacks, including masala tea, bru coffee, vadai and curry puff from Tea Thambi at Bernama's lobby in conjunction with the upcoming Deepavali celebration today. 

-- BERNAMA