HURDA PARTY, ONEDAY TRIP, AGRO TOURISM, ADVENTURE | 20 JANUARY 2026, TUESDAY
A Day in the Life of a Farmer During Hurda Season begins before the sun lifts the mist from the fields, when the earth is cool and the maize plants whisper softly in the dark.
The alarm is not a ringing clock but a habit passed down through generations. At the edge of a small village near Pune, the farmer steps out, washes his face at the hand pump, and walks toward the fields with a torch in hand. Hurda season is short and precious. Every morning matters.
By first light, the maize cobs are ready. These are not fully mature grains meant for storage. Hurda is about timing, the sweet spot when the kernels are tender, milky, and full of life. Fingers press gently against the husk, years of experience guiding which cobs to pluck and which to leave for another day.
The field smells green and alive. Dew wets the hem of his trousers. Birds hop between rows, unafraid. Harvesting hurda is quiet, almost meditative work. Each cob placed in the basket carries the promise of a shared meal later in the day.
By the time the sun climbs higher, the baskets are full. Back at the farmyard, family members join in. Husks are peeled back, silk brushed aside, and the cobs are sorted. Laughter mixes with the crackle of firewood being arranged for roasting.
This is where farming meets hospitality. The same hands that sowed seeds months ago now prepare to welcome guests, families from Pune and Mumbai, children seeing maize on the cob for the first time, elders nostalgic for village winters.
Hurda is never rushed. Cobs are roasted slowly over open flames, turned carefully until the kernels blister and char just enough. The aroma drifts across the farm, smoky and sweet, pulling everyone closer.
A pinch of salt. A squeeze of lemon. Sometimes crushed chilli or a dab of homemade butter. The first bite is always the reward, warm, soft grains bursting with flavour, tasting of soil, sun, and effort.
As guests gather around, the farmer watches quietly. There is pride here, not loud or boastful, but steady. This moment connects his daily labour to someone else’s joy.
After the roasting comes the sitting together. On mats under a tree, stories are exchanged. Children ask questions. How long does maize take to grow? Why only in winter? The farmer answers patiently, happy that curiosity still exists.
Lunch follows, simple Maharashtrian food, hearty and honest. The same food the family eats every day, shared without fuss. In these hours, visitors stop being outsiders. They become part of the rhythm.
As the sun dips low, the field looks different. Softer. Quieter. The baskets are empty now, but the day feels full. Guests leave with ash-smudged fingers and memories that linger longer than photographs.
For the farmer, there is satisfaction in knowing that a way of life was not just observed, but felt. Hurda season will pass soon. The fields will change. But days like this stay.
A Day in the Life of a Farmer During Hurda Season ends as it began, with gratitude to the land, and hope that those who tasted hurda today will carry a deeper respect for the hands that grow their food.
At Aroha Srushti Agri Tourism, hurda is not a dish, it is a story you step into. From traditional roasting to shared meals, visitors experience the human side of farming in a clean, welcoming rural setting near Pune.
If you wish to experience authentic hurda the traditional way, winter is the time to visit.
Contact Information:
Call: +91 99236 04342 | Whatsapp: +91 99236 04342
Website: www.Arohasrushti.com
Address: Aroha Srushti Agri Tourism, Bhimashet, Koregaon Bhima-Vitthalwadi Road, Near Dhanore, Talegaon Dhamdhere, Maharashtra 412208
Location: https://maps.app.goo.gl/62Log76VDaAQs6nCA
