When it comes to Ganesh Chaturthi, there's a savoury element that transcends robust celebrations and thrilling pandal-tripping. It’s the modak – a widely adored sweet, filled with coconut-jaggery stuffing, and prepared through steaming or frying. Known as the beloved delicacy of Ganesha, devotees prepare Modaks as a religious offering to symbolise their love for the elephant-headed deity.

A modak comes in various forms and flavours. The most traditional version native to Maharashtra is ‘Ukadiche Modak’ which needs no introduction. A steamed dumpling made from rice flour dough filled with a mixture of grated coconut, jaggery and cardamom is brimming fast as the festival arrives. Yet, as we journey towards the Indian Ocean, we uncover inventive variations of modak flourishing in the Southern kitchens.