People build resolutions around new years and their birthdays. I say, I have exactly three occasions in a year, every year to try and reinvent my life — the January new year, my birthday that falls on the halfway point of the year and gudhi padwa, the Marathi new year. It typically falls either during March or April every year, depending on the Hindu calendar. Just like other harvest festivals, it symbolises the beginning of spring and a new harvesting cycle. And as is true with all celebrations, food is central to the day.
But before we dig into a hearty gudhi padwa lunch, the festival starts early in the morning outside of the house. A stick is draped with a bright pleated, gudhi vastra (fabric), decorated with neem leaves, a garland of flowers and sugar crystals and topped with an inverted silver or copper pot/ kalash that is raised outside homes. This is the gudhi, a symbol of victory, prosperity, and new beginnings.
In the kitchens, the pressure cooker whistles, the smell of shrikhand starts drifting in the air and you can feel the preparation for fresh puris underway. Because if there is one thing Maharashtrian households know, it is that a new year must begin with food that is both symbolic, homely and comforting. One of the first things eaten on the morning of gudhi padwa is a small mixture of neem leaves and jaggery. The contradicting flavours tell you that the year ahead will have both sweet moments and struggles, both of which one must accept and experience with grace.
While what sits on the gudhi padwa plate may vary between sub-communities, there is definitely a mix of sweet and savoury that makes the day feel special. In my house the plate consists of varan-bhaat (plain lentils and rice), home-made shrikhand, puri, kothimbir vadi, kakdi chi koshimbir, chincha-gulachi amti and the classic batata bhaaji.
Varan-Bhaat – Plain, light yellow dal without any tadka, just asafoetida powder, salt and rice.
Shrikhand – Home made by tying dahi in a muslin cloth, hand churned with added dry fruits, honey and some strands of kesar.
Puri – Deep fried Indian bread made with wheat flour, water and salt.
Batata Bhaaji – Steamed potatoes tossed with some turmeric, black sesame seeds, salt and curry leaves
Kothimbir Vadi – Fresh coriander leaves are mixed with gram flour and spices, the dough shaped and steamed and then cut into smaller pieces that are fried until golden-brown and crispy.
Kakdichi koshimbir – A refreshing cucumber salad with diced or grated pieces mixed with roasted peanut powder, green chillies and yoghurt or lemon juice.
Chincha-gulachi amti – A mix of sweet and tangy flavours from the jaggery and tamarind respectively, this lentil soup made with pigeon peas (tuvar dal).
Some households may even make bharli vangi, small brinjals stuffed with a spicy mixture of coconut, roasted peanut powder and spices and then slowly cooked in a watery gravy or tossed dry in a pan with potatoes and other spices. Puran poli, a sweet flatbread that is stuffed with a sweet mixture of lentils made from chana dal and jaggery, is also another go to sweet that is made to mark the occasion.
What makes the gudhi padwa table so special is that it reflects not just celebration, but also the season and ingredients of the region. The festival arrives just as Maharashtra begins transitioning into spring and summer, and the dishes traditionally prepared during this time respond to both the climate and the body’s nutritional needs. A typical gudhi padwa plate therefore isn’t accidental, it is carefully balanced in flavour, texture and nutrition.
Take kakdichi koshimbir, for instance — a simple cucumber salad tossed with green chillies and a light tempering. Cucumber is naturally hydrating and cooling, making it an ideal dish as temperatures begin to rise. The addition of peanuts brings healthy fats and texture, while the light seasoning keeps the dish refreshing.
Then there is shrikhand, one of the most beloved sweets on the festive table. Made from hung curd whisked with honey, saffron and cardamom, it is indulgent yet surprisingly nourishing. Yoghurt provides protein, calcium and probiotics that support digestion and gut health, while its cooling nature makes it especially suitable for warmer weather.
Savoury dishes such as bharli vangi, baby eggplants stuffed with a roasted peanut, coconut and spice mixture add depth and substance to the meal. Eggplant provides fibre and antioxidants, while the peanut-based stuffing contributes protein and healthy fats. Alongside it, simple preparations like batata bhaji offer comforting familiarity and energy through carbohydrates.
Puran poli, the star of the celebration is a golden flatbread, stuffed with a mixture of chana dal and jaggery and is far more than just a festive indulgence. Lentils provide plant-based protein and fibre, jaggery contributes iron and minerals, and the wheat flour adds complex carbohydrates. When finished with a drizzle of ghee, the dish becomes a wholesome balance of protein, carbohydrates and healthy fats, a complete meal wrapped in sweetness.
At the gudhi padwa table, the future is not just celebrated, it is eaten. And if the meal is any indication, the year ahead promises to be abundant, comforting, and sweet.
