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Food has always been an integral part of all festivities in India. In Maharashtra Ganesh Chaturthi is celebrated with an elaborate ten-day festival. There are public gatherings, community celebrations, large idols crafted with precision and care. These grand celebrations usually run for a period of ten days. The festival also has intimate celebrations where smaller idols of Lord Ganesha are housed in people’s homes for a period of 1 ½ to five days. During this period friends, family and neighbours are invited to come and seek blessings.
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While traditional sweets and savoury prashad is prepared for each day of the festival, the meals in Maharashtrian home during this time includes vegetarian dishes where sweet, spicy and tangy flavours are in play. The spice levels are usually moderate and the meal is wholesome featuring a variety of dishes. The meal is meticulously prepared as an offering to Lord Ganesha, and then served to family members.
The meal usually begins with light, refreshing items that cleanse the palate, followed by heartier vegetable preparations. Lentils and pulses play an important role and the use of aromatic tempering, featuring mustard seeds, cumin, and curry leaves, adds to the taste. To accompany the main dishes there is rice and flatbreads that are served along with some crispy fried snacks. Here are some dishes that should be on the menu for a Maharashtrian feast during the festival.
Modak
The centrepiece of any Ganesh Chaturthi thali, Modak is considered Lord Ganesha's favourite sweet. Modaks are dumplings made from rice flour with a filling of jaggery and freshly grated coconut, flavoured with cardamom and sometimes nutmeg. The soft outer covering and the sweet, rich filling make it a delightful treat. Traditionally, Ukadiche Modak (steamed modak) is served, but other variations such as fried modak or modak made with sesame seeds, dry fruits, or even chocolate have gained popularity over time. Every mithai shop and even bakeries and chocolatiers these days have their own version created specially for the occasion. The modak is symbolic of sweetness and prosperity, and no Ganesh Chaturthi thali is complete without it.
Koshimbir (Salad)
A refreshing and crunchy salad known as Koshimbir in Marathi is a must on any Maharashtrian thali. For Ganesh Chaturthi, a common choice is cucumber koshimbir, made with finely chopped cucumbers, grated coconut, and seasoned with mustard seeds, green chilies, and lemon juice.
Varan Bhaat (Dal and Rice)
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One of the simplest yet most loved components of a Maharashtrian thali is Varan Bhaat. Varan is a plain dal preparation made with split pigeon peas (toor dal), cooked until soft and mildly seasoned with turmeric, ghee, and sometimes cumin. It is served over steaming hot rice, known as bhaat, and garnished with a dollop of ghee. Varan Bhaat is comfort food for many and is often the first dish served on the thali.
Puran Poli
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A staple sweet in Maharashtrian cuisine, Puran Poli is a soft, flatbread stuffed with a sweet mixture of cooked split Bengal gram (chana dal) and jaggery, flavoured with cardamom. The dough is made from wheat flour and the stuffed bread is cooked on a tawa, then a generous amount of ghee is drizzled on it. Puran Poli adds warmth and richness to the Ganesh Chaturthi thali, balancing the array of flavours with its sweetness.
Amti (Dal)
A comforting bowl of Amti is always a part of a Maharashtrian festive thali. This dish is made from toor dal (split pigeon peas) and has a unique balance of tangy, sweet, and spicy flavours. It is typically flavoured with kokum, tamarind, jaggery, and a special spice blend known as goda masala. The amti’s slightly thin consistency makes it a perfect accompaniment to the Puran Poli and its flavours also contrast well with the richer, heavier dishes on the thali.
Bhaji
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Maharashtrian thalis typically include a variety of bhajis, or vegetable dishes, prepared in a simple yet flavourful way. For Ganesh Chaturthi, seasonal vegetables such as pumpkin, ridge gourd, or ivy gourd are commonly used. These vegetables are sautéed with mustard seeds, cumin, and green chillies, and are often garnished with fresh coconut or coriander. The focus is on using minimal spices to enhance the natural flavours of the vegetables. Common preparation is the bharli bhendi, (stuffed okra) Or bharli vangi (stuffed eggplant), which is filled with a spiced peanut and coconut mixture.
Another common addition to the meal is the Batatachi Bhaji,made with boiled potatoes sautéed in mustard seeds, cumin, green chillies, and turmeric. It is garnished with fresh coriander and sometimes grated coconut. This dish is easy to make, delicious and mildly spiced, making it a comforting and filling addition to the thali.
Fried Snacks
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No festive thali is complete without some indulgent fried snacks, and Ganesh Chaturthi is no exception. A common addition is aloo bhajiya or batata vada, which are spiced mashed potato patties dipped in gram flour batter and deep-fried. These crispy treats are served alongside green chutney and offer a savoury bite amidst the sweetness of the meal. Kothimbir vadi, a snack made from coriander leaves mixed with besan (gram flour) and spices, then steamed and fried, is another popular festive snack.
Shrikhand
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This is a traditional Maharashtrian dessert made from strained yoghurt, sweetened with sugar, and flavoured with saffron, cardamom, and sometimes dry fruits like pistachios and almonds. Shrikhand is cooling and creamy, offering a light, refreshing finish to the meal.
Steamed Rice And Chapati or Bhakri
Steamed rice, known as bhaat, is a central part of the meal, served with the various curries, dals, and sabzis. Alongside, chapatis (whole wheat flatbreads) or bhakris are served to scoop up the vegetable dishes and dals. The combination of rice and chapati ensures that the meal is balanced.
Achar And Papad
A tangy achar (pickle) and crispy papad (poppadum) are essential accompaniments to a Maharashtrian thali. The pickle adds a burst of spiciness, while the papad provides a crunchy contrast to the softer dishes on the plate. These small but impactful additions round out the meal.
