Ugadi, the New Year celebrated in Karnataka, Andhra Pradesh, and Telangana, is traditionally marked with largely vegetarian foods, symbolising renewal and the six flavours of life. The following day, however, brings Hosatodaku, when many Kannadiga households gather for a grand, meat-forward feast.

Malgudi Mylari Mane, a heritage-style restaurant celebrating old Mysuru and Malnad culinary traditions in Bengaluru, is marking the occasion with a Hosatodaku spread featuring Bannur lamb broth, quail (hakki) fry, fiery mutton hurithundu, and their signature Mylari ghee roast dose paired with boti gojju or tender goat offal, alongside Malnad koli fry.

For the occasion, Leela Prabha shares a cherished family recipe for boti gojju.

In parts of Karnataka and Andhra Pradesh, the day after Ugadi is also celebrated Hosatodaku or Varshadadagu. Unlike the celebration of Ugadi, which highlights seasonal ingredients and a vegetarian spread, Hosatodaku is a meat-heavy celebration. Derived from the Kannada words hosatu (new) and adagu (meat or hunt), Hosatodaku is a lesser-known but deeply rooted tradition that marks renewal, preparing the household and community for the coming year ahead.

It holds deep significance in Karnataka, particularly among the Gowdas and Vokkaligas, who celebrate it with pride through an elaborate non-vegetarian family meal known as a baadoota. “In our household, Hosatodaku meant a grand feast for everyone! My earliest memories are of family and community gathering to share the gudde mamsa or meat that was hunted and then divided among the families in the village,” says Leela Prabha, one of the founders of Malgudi Mylari Mane, Bengaluru. “Today, it continues with a generous serving of fresh mutton, where every part of the animal is cooked and eaten together. Families and friends would come down, and together, savour this delicious feast.”