When winter sets in, Maharashtra comes alive with a cherished tradition— 'hurda party'. This age-old celebration revolves around roasting tender jowar, or sorghum, freshly harvested from the fields. Served with jaggery, spicy chutneys, or fiery thecha, the nutty sweetness of hurda is a seasonal delight that brings families and friends together.

From November to February, these hurda parties become a culinary and social ritual. Farmers carefully harvest the tender jowar, roasting the ears for 5-7 minutes on traditional wood or cow dung fires. The ritual isn't just about food but about connection. Children learn about agricultural roots, elders share family stories, and everyone enjoys the sweet, nutty taste of freshly roasted sorghum.

Accompanied by spicy peanut chutney, jaggery, and traditional sides like bhakris and fiery meat curries, hurda is a celebration of harvest, community, and culinary heritage.

While these celebrations have historically been intimate affairs on farms, their growing popularity has fuelled agro-tourism across Maharashtra. Over 400 agro-tourism centres now offer city dwellers a taste of rural charm. From Saswad near Pune to Nashik and Solapur, farms host organised hurda parties complete with cultural activities, music, and traditional cooking methods.

In recent years, hurda has transcended its rural roots, making its way into urban markets, restaurants, and even online platforms. However, its true charm lies in the simplicity of the experience—freshly roasted grains enjoyed amidst laughter, warmth, and the bond of community.

At its core, hurda remains a flavourful celebration of Maharashtra's agricultural heritage—a timeless tradition that bridges generations, blending the past and present through shared stories, rustic flavours, and heartfelt moments.