Bengalureans welcome Lord Ganesha home with kadubu, karjikai and modak

Ganesh Chaturthi is a revered Hindu festival celebrated with spiritual devotion and grand culinary feasts. Kunal and Vivek share their family traditions of preparing idlis, menasinakayi gojju, kosambari, modak, kadubu, karjikai, sundal, and Bellada Panaka. Food reflects culture and gathering with family to share food is a wonderful part of festivals.

Ganesh Chaturthi, a revered Hindu festival honouring Lord Ganesha’s birth, not only inspires spiritual devotion but also triggers a grand culinary celebration across Karnataka. The occasion is marked by the installation of finely crafted clay idols of Lord Ganesha in homes and public pandals, followed by a festive feast.

Kunal BS, part of the Arya Vayshya community in the city, sheds light on his family’s unique tradition. “During Ganesh Chaturthi, we diverge from our daily rice-based meals,” he shares. “Breakfast is skipped, making room for a lavish spread at lunch and dinner. Mom prepares idlis from fermented raw rice, urad dal, and methi seeds, complemented by menasinakayi gojju (green chilli curry), cucumber, and kosambari (tempered salad of pulses, carrot and mustard seeds).”

At Kunal’s home, all dishes are freshly crafted on the day of the festival. Conversely, for Bengaluru-based sales professional Vivek G, food preparations kick off a couple of days before the festival due to the extensive menu.

Vivek’s cherished childhood memories, rooted in the tranquil village of Nanjandgund near Mysuru, paint a picture of familial togetherness. His father, from a family of eight siblings, turns the festival into an ocassion for a family reunion. Relatives from various corners of Karnataka gather to partake in this sacred celebration at their home.

“My father’s roots are in Karnataka, but my maternal grandparents, originally from Tamil Nadu, add a blend of culinary influences, encompassing cuisines from both Karnataka and Tamil Nadu during the festive season,” Vivek says.

“All my aunts come together, each with their signature dish,” shares Vivek. “Our festival feast starts with jaggery paysam, followed by majige hulli (curd-based curry), beans and grated coconut curry, chitranna (lemon rice) or coconut rice, kosambari, and ambode or masala vade (deep-fried lentil fritters). All dishes are onion and garlic-free, in line with tradition.”

“The food reflects seasonal vegetables,” notes Vivek.