Try a spring-inspired Gudi Padwa platter

Gudi Padwa, the Maharashtrian New Year, is a time of new beginnings, vibrant celebrations, and, of course, an indulgent feast. As the festival coincides with the arrival of spring, it’s the perfect opportunity to infuse your festive spread with fresh, seasonal flavours that highlight the bounty of the season. Here’s how you can add a spring touch to your Gudi Padwa platter while keeping it traditional yet refreshing. Chef Reetu Uday Kugaji, culinary expert & chef consultant, says, “Celebrate spring with a fresh twist on tradition! Enjoy puran poli with the zest of katachi amti, infused with saffron and cardamom, and pair it with shrikhand bursting with the sweetness of sun-kissed mangoes or the delicate aroma of rose and pistachio.”

Shrikhand with a fruity touch: Shrikhand, a creamy dessert made from strained yoghurt, takes a seasonal turn with fresh mango puree. Enhance the freshness by adding finely chopped basil or mint leaves, which will bring a subtle herby contrast to the rich sweetness. Garnishing with edible flowers such as marigolds or violets adds a vibrant spring touch.

Kothimbir vadi with microgreens: Elevate this dish by topping it with microgreens such as mustard sprouts or radish greens for a fresh crunch and mild spice. Adding a squeeze of lemon just before serving will enhance its brightness.

Green and crunchy koshimbir: Use finely chopped cucumbers, radishes, and spring onions, and toss them with freshly grated coconut, green chillies, and a squeeze of lemon. A dash of pomegranate seeds adds a pop of colour and a sweet contrast to the tangy dressing.

Solkadhi with a tangy zest: For a spring-inspired touch, infuse this cooling drink with a hint of fresh orange zest and finely chopped kaffir lime leaves. The citrusy notes will brighten the drink while complementing its tangy and creamy flavour profile. Serve chilled with edible marigold petals or rose petals for a beautiful seasonal garnish.

Floral-infused kokum sharbat: Cool down with a refreshing kokum sharbat infused with fresh basil or mint leaves. To elevate the drink, add a few drops of rose water or saffron for a delicate floral undertone that perfectly complements the spring season. Serve it chilled with a garnish of edible flowers for a festive touch.

Puran poli with a floral twist: To embrace the essence of spring, infuse the stuffing with dried rose petals and saffron for a fragrant, floral touch. Serve with ghee infused with crushed fennel for an added layer of freshness.