Why foodies head to Pune farms to experience winter magic of ‘hurda’ 

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In Pune and nearby regions, hurda parties have grown into a cherished social ritual. From November to February, families and friends leave the city behind and head to farms in places like Saswad, Mulshi, Wagholi, Khed Shivapur and surrounding villages. What was once a quiet rural tradition has now become a popular agro tourism experience, without losing its soul.

Engineering student Nishad Bhanage has been attending hurda parties for years. His family owns a farm, and every winter gives him a reason to return to his native village. “It makes you feel connected to your farming roots, even when you are settled in the city,” he says. For him, it is not just about the food. It is about a big family coming together, sharing laughter, and spending one full day away from routine city life.

Hurda and sense of togetherness

That sense of togetherness is what many find most special about hurda. Classical singer and teacher Shrutika Kaslikar makes it a point to go every winter, sometimes with family and other times with friends or cousins. “Going is a must,” she says. With many farms located a short drive from Pune, it has become an easy and affordable escape. For her young child, these outings offer more than food. Bullock cart rides, open play areas, and fresh air replace screens and traffic. “It is a break from unhealthy fast food and city stress. I would happily eat hurda every day in winter,” she laughs.

Hurda and strong nutritional value

Beyond taste and nostalgia, hurda also carries strong nutritional value. Ayurvedic medical practitioner Dr Sayli Padave explains that hurda, referred to as Yavanaal in Sanskrit, is mentioned in ancient texts like the Charak Samhita and by Sushruta. According to Ayurveda, it helps reduce cough and balances pitta and vata. It is light, easy to digest, and suitable for weight management. Its anti-inflammatory properties make it useful in relieving infections. Rich in energy, fibre, vitamin B, antioxidants, and minerals, hurda is also naturally gluten free. “It is truly a perfect winter food,” Dr Padave says.

As interest in hurda has grown, farms have adapted to welcome larger crowds. Ajit Dhamdhere, owner of Aroha Srushti Farms, says winter is their busiest time. “Today alone we have served 900 people,” he says, adding that weekends see even more visitors. Most guests are Punekars looking for a one-day rural experience. Schools also plan visits during the season.

Over the last decade, the trend has increased sharply, helped along by social media and influencers who have given hurda a viral status.

Eating it fresh on a farm

Yet, even as hurda makes its way into urban markets and restaurants, many feel nothing compares to eating it fresh on a farm. Food photographer Rohit Loya believes this simplicity is what needs to be preserved. When he chose to photograph hurda, his aim was to show its real Maharashtrian flavour. “Because it is associated with rural life, it does not get enough representation,” he says. His images avoid luxury props or styling. Instead, hurda is served on patraval leaves, alongside jaggery, chutney, and ranmeva. “I did not try to glamorise it. I just showed its real taste and tradition,” he explains.

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Hurda parties are not loud celebrations. They are slow, warm, and grounded. People sit together, peel grains with their fingers, talk, laugh, and eat at an unhurried pace. In a season often marked by foggy mornings and chilly evenings, hurda brings warmth in more ways than one.

As winter returns each year, so does this humble grain, reminding everyone that some of the best experiences are rooted in the soil, shared with loved ones, and enjoyed one handful at a time.