Why Ganesh Chaturthi is more than modak: Exploring Maharashtraโs culinary traditions, rituals and recipes
On the first morning of Ganesh Chaturthi, the 10-day festival that marks the arrival of Lord Ganesha into peopleโs homes and community mandals, kitchens come alive before the crack of dawn. Steam curls up from freshly ground rice flour, jaggery bubbles into a sticky syrup, and women gather around to coax delicate pleats into the steamed version of the modak or ukadiche modak. In most homes in Maharashtra, and Goa, the scent of sandalwood incense and marigolds hangs in the air, while children run in and out, waiting to pounce on the sweet dumplings once the aarti ends. The thali…