At Sheraton Grand Pune Bund Garden Hotel, Navratri’s comforting Maharashtrian flavours give way to the vibrant tastes of Bengal, bringing two festive food traditions together over the course of October.

Festive dining has a way of making traditions feel new again. One day, the table is filled with the comforting simplicity of vrat-friendly favourites; the next, it becomes a celebration of regional recipes, street-food classics and dishes that carry the flavours of home. This October, Sheraton Grand Pune Bund Garden Hotel is bringing both experiences to Feast, its all-day dining restaurant, with a Navratri thali followed by a Bengali food festival celebrating Subho Bijoya.

The two menus follow the festive calendar, moving from the nine days of Navratri to the post-Dashami celebrations associated with Bengal’s Durga Puja traditions. For diners, the appeal lies in the contrast: one experience rooted in fasting-friendly ingredients and familiar comfort, the other in the bold, varied flavours of Bengali cuisine.

Navratri, Served the Maharashtrian Way

From 11 to 19 October, the Navratri thali draws on ingredients and preparations familiar to Maharashtra’s festive kitchens. Kuttu and singhara feature alongside sabudana favourites, offering a spread that balances the earthy, nutty flavours of fasting ingredients with the comfort of regional home-style cooking.

Danyachi Amti and Suranachi Bhaji bring savoury depth to the menu, while Shakarkandi Halwa and Makhana Kheer provide a sweet finish. Cooling lassis round out the meal, adding a refreshing counterpoint to the richness of the festive spread.

It is an approach to Navratri dining that goes beyond restriction, giving traditional ingredients room to become the centre of a generous, celebratory meal.

After Dashami, the Flavours of Bengal Take Over

The culinary journey continues from 23 to 30 October with a Bengali food festival for Subho Bijoya, bringing the flavours of Bengal to Pune.

The menu moves between lively street-food favourites and dishes associated with the region’s traditional cooking. Kathi Rolls, Mochar Chop, Jhal Muri and Phuchka feature alongside preparations such as Dhokar Dalna, Chingri Bhapa, Potoler Dolma and Kumro Chokka.

The result is a spread that explores different sides of Bengali cuisine, from the tangy, spirited appeal of street food to the layered flavours of vegetable, lentil and seafood preparations. For those marking the festive period away from home, the menu also offers an opportunity to reconnect with familiar regional tastes.

Two Festivals, One Very Good Reason to Gather

What makes the October offering interesting is the way it brings two distinct culinary traditions into the same dining calendar. The Navratri thali centres on the flavours of fasting and regional comfort, while the Subho Bijoya festival shifts the focus to Bengal’s festive table.

For Pune’s diners, it offers a reason to explore beyond the usual festive menus—and perhaps to return for a second visit.