Ugadi: The Kannada New Year
Ugadi (or Yugadi) marks the beginning of the new year in the Karnataka calendar. Falling typically in March or April, it is one of the most important festivals in Karnataka Brahmin households — and like all Brahmin festivals, the food is central to the celebration.
The Significance of Ugadi Pachadi (Bevu-Bella)
The most iconic Ugadi tradition is **Bevu-Bella** — a mixture of neem flowers (bevu) and jaggery (bella) eaten first thing in the morning. This bitter-sweet combination symbolises the acceptance that life brings both joy and sorrow in equal measure.
The full Ugadi Pachadi includes six tastes:
Sweet: (jaggery) — happiness
Sour: (tamarind) — displeasure
Bitter: (neem) — sadness
Spicy: (pepper/chilli) — anger
Salty: (salt) — fear
Astringent: (raw mango) — surprise
The Ugadi Feast Menu
Obbattu (Holige)
The star of the Ugadi feast is **obbattu** — sweet stuffed flatbread made with chana dal and jaggery filling wrapped in a thin maida dough and cooked on a griddle with ghee. No Ugadi celebration is complete without obbattu.
Kosambari
A refreshing lentil salad made with soaked moong dal, grated coconut, raw mango, green chillies, and coriander. Light, crunchy, and perfectly balanced.
Chitranna (Lemon Rice) & Puliyogare (Tamarind Rice)
These two rice varieties are staples at every Ugadi meal, often prepared together so guests can enjoy both flavours.
Payasam
A creamy milk pudding, often made with vermicelli or rice, flavoured with cardamom and saffron. The sweet ending to the feast.
New Year Panaka
A traditional drink made with jaggery, dry ginger powder, cardamom, and water — refreshing and auspicious.
Ugadi at Shastrys Cafe
During Ugadi season, Shastrys Cafe prepares the complete traditional Ugadi menu — obbattu, kosambari, bevu-bella, chitranna, puliyogare, and payasam. Join us in Kodigehalli for a festival meal that tastes like home.
