HURDA PARTY, ONEDAY TRIP, AGRO TOURISM, ADVENTURE | 26 DECEMBER 2025, FRIDAY
Why Hurda Can Only Be Enjoyed in Winter is not just a culinary idea, it is a lived rural truth across villages of Maharashtra, where food still follows the rhythm of the land. There are winter mornings when the fields glow a soft green, the air carries a faint chill, and smoke rises gently from chulhas. This is the season when hurda arrives, quietly, briefly, and with great excitement.
In cities, food is available on demand. In villages, food is seasonal by design. Hurda is made from tender green jowar or bajra harvested before it matures fully. The grains are plucked straight from the field, roasted slowly over fire, and rubbed by hand until the soft kernels fall free. This delicate grain cannot be stored. It cannot be rushed. It belongs only to winter, when the crop is young and the weather allows slow roasting without spoiling the grain. That is why hurda does not travel well, and why it never tastes the same outside its season. Winter is not just a backdrop, it is an ingredient.
Hurda is never eaten alone. It is always a gathering. Families step into the fields together. Friends sit in circles. Elders guide the roasting, children wait impatiently, and someone always adds a pinch of salt, chilli, or crushed garlic at just the right moment. A drizzle of groundnut oil, a squeeze of lemon, and sometimes fresh shevga pods or raw onions complete the plate. There is warmth in this food, not just from the fire, but from the shared moment. As farmer-writer Wendell Berry once said, “Eating is an agricultural act.” Hurda reminds us of this truth more than any polished restaurant dish ever could.
Hurda’s magic lies in its impermanence.
Once winter ends, the crop hardens, the taste changes, and hurda quietly disappears until the next season. This scarcity is what makes it special. You wait for it all year. You savour every handful because you know it will soon be gone.
At Aroha Srushti, winter is welcomed the way villages always have, with open fields, slow food, and unhurried conversations. Guests don’t just eat hurda here; they experience the entire journey, from field to fire to plate. Walking through green crops, warming hands by the roasting fire, and tasting hurda fresh off the flame connects you back to seasonal living in the most natural way. For families, corporate teams, and friends from Pune and Mumbai, this becomes more than a meal, it becomes a memory.
Hurda teaches patience. It teaches respect for seasons. It reminds us that not everything needs to be available all the time. Some joys are meant to arrive briefly, be enjoyed fully, and then be waited for again. Experiencing Seasons Through Food: Why Hurda Can Only Be Enjoyed in Winter is ultimately a reminder that the best flavours come when we eat in harmony with nature.
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
