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Festive platter Raw mangoes and a traditional lunch is the highlight of Ugadi.

“The essence of the New Year in every region remains the same — celebrating the harvest season and marking the beginning of a new dawn,” says Bharathanatyam dancer Ananda Shankar Jayanth. Born in a Tamil family, she says, “I celebrate both Tamil New Year and Ugadi, since my mother-in-law is a Kannadiga. Similar to the Telugu tradition, Kannadigas make the Ugadi Pachadi and Tamilians make the Paanakam. The consistency is different in different families, ranging from being watery to gooey. The neem flowers give the bitter-sweet taste to all these dishes. The majjiga or neer mor serves as a summer drink. I think this is a better way to celebrate the New Year in each region rather than partying and getting drunk on January 1.”

The festive time also comes with the early crop of mangoes in the market. If the Tamilian homes in Hyderabad have a spread of vadai, payasam and mango pachadi, Telugu homes cook up and treat with pulihora, mango rice and Ugadi pachadi. The khatta-meetha pachadi apart, puran poli is a festival special in Marathi and Kannada homes.

Ikebana artist Rekha Reddy is looking forward to make her traditional Ugadi Pachadi with tamarind water, jaggery, neem flowers, coconut and salt and serve it in a traditional terracotta pot. “Puran Poli made with jaggery and lentils are a traditional favourite at home. New clothes, meeting friends and family members mark the day for us. This time I’ll be missing my two children who are away from the city for studies,” she says.

New clothes in bright colours and bangles are a part of Baisakhi for Punjabis settled in the city. “This year too, on April 13, we’ll begin the day by reading the Sikh holy book Guru Granth Sahib, offering a prayer followed by the traditional aarati. The first mangoes of the season are offered to God and then distributed. We then visit the Gurdwara and end the celebration with a sit-down lunch called langar,” explains fashion designer Ishita Singh.

Actress Kamalinee Mukherji is glad she’ll be with her family in Mumbai to bring in the Bengali New Year next week. “We start with a puja and then the festivities continue. Traditional Bengali sweets, especially malpua, are a must during this time,” she says. Ring in the New Year and treat your sweet tooth too.

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