To plan a Hurda party for a group, pick a date in the Hurda season (usually November to January, when the jowar grain is tender and milky), book your venue and transport a couple of weeks ahead, confirm your headcount and dietary needs, and tell everyone to dress in comfortable, warm layers they do not mind getting a little smoky. The rest is simple: arrive in daylight, gather around the fire, and eat.
Hurda parties are a much-loved winter tradition in Marathwada. They work beautifully for groups because they are informal, outdoors and shared by nature: everyone sits together, roasting and eating from the same heap of grain. Here is how to organise one without fuss.
What happens at a Hurda party
Hurda is fresh, green jowar (sorghum) harvested while the grains are still soft. The ears are roasted over glowing embers, often in a shallow pit, then rubbed by hand or in a cloth to release the tender grains. It is eaten warm, straight away, with an array of accompaniments.
Typical sides include spicy garlic chutney, peanut or sesame chutney, jaggery, curd and a squeeze of lemon, with extras such as sev or roasted groundnuts depending on the host. Many Hurda parties follow the grain with a simple rural meal, often built around bhakri and local curries. Folk music, games and long conversations usually fill the rest of the afternoon or evening.
Choosing the right date and time
- Hurda is best from roughly mid-November to January, but exact timing depends on the crop and the year's weather. Ask your venue which weeks look best.
- Weekends fill quickly in December and early January, so book early for those.
- Afternoon to early evening is ideal: pleasant sunshine, then a cool dusk around the fire.
- Weekdays can be quieter and are worth considering for office groups.
- Build in a bit of margin for the drive back if people are returning to the city the same day.
Headcount, food and budget planning
Get a firm headcount about a week before and share it with the venue. Hurda is served generously, but kitchens prepare accompaniments and meals in advance.
- Collect dietary needs early: Jain, no onion-garlic, allergies, and spice tolerance.
- Ask what is included, such as Hurda, chutneys, a full meal, drinks, music or games, so you can plan the flow of the day.
- Clarify timing for the meal if some guests have to leave early.
- Nominate one person to coordinate payments and communication with the venue, and ask the venue directly for current rates.
What to wear and carry
The Deccan winter is mild by day and cool after sunset, so layering is key.
- Comfortable cotton clothes for the day and a sweater, shawl or jacket for the evening.
- Closed shoes or sturdy sandals; you may be walking on uneven farm ground.
- Clothes you do not mind smelling of wood smoke.
- A cap and sunscreen for the afternoon sun.
- Wet wipes, as Hurda is eaten with the hands.
- A torch or phone light if you will be walking around after dark.
Leave delicate fabrics and white outfits at home. Roasting grain and chutney hands do not mix well with them.
Making it work for colleagues
Hurda parties are an easy team outing because they need no special skills and include everyone. A few ideas to shape the day:
- Start with a short walk, a light game or a birding stroll so people arrive at the fire relaxed.
- Keep speeches brief. A few words of thanks or recognition around the fire work better than a formal session.
- Invite someone local to explain the grain and the tradition; it helps first-timers understand what they are eating.
- Add music. Folk songs or a sing-along play naturally in this setting.
- For a longer outing, pair Hurda with an overnight stay and a dawn activity the next morning.
For groups coming from Chhatrapati Sambhajinagar, hire a bus or share cars to reduce parking stress. Teams from Pune or Mumbai may prefer to make it a weekend, arriving the day before. Share a simple itinerary with timings and the venue's phone number, and make sure one person is responsible for a final head count before leaving.
Hurda at Hiranya
Hiranya has been hosting Hurda evenings for years and calls itself one of the pioneers of the Hurda party around Daulatabad, with roasted fresh jowar, chutneys and folk music by the lake. For a group, message us on WhatsApp with your preferred dates and numbers, and we will share availability and current rates.
