New year festival or Ugadi Festival Mysore

About New year festival or Ugadi Festival:

The New year festival or Ugadi comes close on the heels of Holi. While the strong colors of Holi start fading away, the freshness of spring lingers on with sprightliness all around. The flames of the forest (trees with bright red flowers that blossom during holi) are in full bloom signifying an affluent season. It is believed that the creator of the Hindu pantheon Lord Brahma started creation on this day – Chaitra suddha padhyami or the Ugadi day. Also the great Indian Mathematician Bhaskaracharya’s calculations proclaimed the Ugadi day from the sunrise on as the beginning of the New Year, new month and new day. The onset of spring also marks a beginning of new life with plants (barren until now) acquiring new life, shoots and leaves. Spring is considered the first season of the year hence also heralding a new year and a new beginning. It is a season for raw mangoes spreading its aroma in the air and the fully blossomed neem tree that makes the air healthy. Also, jaggery made with fresh crop of sugarcane adds a renewed flavor to the typical dishes associated with Ugadi. “Ugadi pachchadi” is one such dish that has become synonymous with Ugadi. It is made of new jaggery, raw mango pieces and neem flowers and new tamarind which truly reflect life – a combination of sweet, sour and bitter tastes! Ugadi is celebrated with festive fervor in Maharashtra, Karnataka and Andhra Pradesh. While it is called Ugadi in A.P. and Karnataka, in Maharashtra it is known as “Gudipadava”. On Ugadi day, people wake up before the break of dawn and take a head bath after which they decorate the entrance of their houses with fresh mango leaves. The significance of tying mango leaves relates to a legend. It is said that Kartik (or Subramanya or Kumara Swamy) and Ganesha, the two sons of Lord Siva and Parvathi were very fond of mangoes. As the legend goes Kartik exhorted people to tie green mango leaves to the doorway signifying a good crop and general well-being. Ugadi is also the most auspicious time to start new ventures. The celebration of Ugadi is marked by religious zeal and social merriment. Special dishes are prepared for the occasion. In Andhra Pradesh, eatables such as “pulihora”, “bobbatlu” and preparations made with raw mango go well with the occasion. In Karnataka too, similar preparations are made but called “puliogure” and “holige”. The Maharashtrians make “puran poli” or sweet rotis.

General Information about Mysore:

Location: Mysore

State: Karnataka

Capital: Bangalore

Language: Kannada, Malayalam, English

Temperature: Max 30˚C, Min 21˚C (summer), Max 21˚C, Min 11˚C (winter)

Best Season: November to April

How to Reach Mysore:

By Air:

The nearest airport to Mysore is Bangalore (139 km). All the domestic airlines in the country operate their flights to Bangalore from all the major cities in the country. Some international airlines too have flights to Bangalore. Bangalore is to have an international airport shortly.

By Rail:

Mysore is connected with a number of trains to Bangalore. The super fast luxury train the Shatabdi Express connects Mysore to Madras. The quickest and most comfortable way to reach Mysore is via Bangalore.

By Road:

Mysore is 139kms to the south west of Bangalore. The state highway that connects these two cities is very well maintained. Travelling from Bangalore to Mysore by road is a pleasant experience and will take about 3hrs. The Karnataka Road Transport Corporation has excellent bus service to Mysore. There are ordinary buses, semi-luxury buses and luxury buses operated by the Government of Karnataka. Every half an hour there is a non-stop bus to Mysore from Bangalore Bus Station. Corporations of other states and private tour operators have buses plying to Mysore as well. All these facilities have made Mysore extremely accessible by road.