We were in a small coffee-growing village of Karnataka, South India earlier this month. We were invited out for breakfast, lunch and dinner on the 9^th of April. It was a special festival for the locals, first day of the new year as per the Hindu calendar.

The ladies were wearing crisp bright new silk sarees and strings of white and orange flowers in their hair. The ground just outside the front entrance of each home was decorated with a colourful geometric pattern made of white rice flour and colourful flower petals, to welcome guests and Gods into their homes. All the doorways had a string of auspicious green mango leaves strung across the top as they drive away negative vibes and infuse a positive energy into the environment.  

As always, food was a big part of the festivities. As soon as we sat down at the table, a fine wheat chapatti stuffed with a thin layer of jaggery was placed on our plate, rich with the warm fragrance of cardamom. A big spoon of homemade ghee was poured on top of it. I was transported back to when my grandmother made these for me when I was five and we were oblivious of the existence of such things as calories.

Then came a small bowl of yellowish powder, called Pachadi. I had never seen it before. Our hostess picked up some of it in the tip of a teaspoon and placed it in my right palm. It was to be taken just like that. Dry. I did as I was told and was perplexed by the taste, which was a mish-mash of this and that. After a moment of utter confusion, I had to wash it down with water and ask what it was. The gentle hostess explained that it was a mixture of Neem flowers, chilli powder, tamarind, raw mango, jaggery and salt.  But why? I asked. It’s not very nice.

It reflects the various facets of life she said – Bitter. Pungent. Sour. Astringent. Sweet and salty. Ugadi signifies leaving the past behind and embracing the beginning of a new phase in life with a positive frame of mind, knowing all these facets exist and always will. Happy Ugadi.