And behind this seemingly seamless service lies something extraordinary: a vast, invisible, and deeply coordinated system of community kitchens that move with the pilgrims—especially through the heart of Pune.
From steaming pots of khichdi in the early morning to sweetened poha by dusk, this mobile kitchen culture is a quiet marvel, showing how Pune’s residents and organisations unite every year to feed thousands of Warkaris, day after day.
What Is the Wari, and Why Does It Pass Through Pune?
The Wari is a 750-km walking pilgrimage that begins in Dehu (Tukaram Maharaj Palkhi) and Alandi (Dnyaneshwar Maharaj Palkhi) and culminates in Pandharpur on Ashadhi Ekadashi. Pune, both geographically and culturally, is a crucial part of this route.
Every June-July, the city transforms—not with disruption, but with devotion. Residents don’t just offer flowers; they offer food, shelter, and support.
The Unsung Heroes: Pune’s Community Kitchens
What sets the Wari apart from other pilgrimages is its grassroots kitchen network—driven by:
Bhakta mandals and dindis (groups of pilgrims who organize logistics)
Punekars—families and societies who voluntarily cook en masse
Trusts and NGOs who provide bulk ingredients, utensils, and manpower
These kitchens are not stationary. They travel with the dindis, setting up in open fields, school yards, or temple courtyards as the procession halts.
What’s Cooking in the Wari Kitchen?
The meals are designed to be:
Simple, nutritious, and easily digestible
Cooked with minimum oil, no onion or garlic, adhering to sattvik traditions
Made with bulk-friendly staples like poha, sheera, khichdi, bhakri, and pithla
Sample Wari menu:
Morning: Sweet poha or upma, banana, warm tea
Lunch: Khichdi with ghee or varan-bhaat, pickle
Evening: Pithla-bhakri, or sabudana khichdi during fast days
Snacks: Chikki, fruits, or kokum sherbet for hydration
Coordinated Chaos: How It All Works
Despite the scale, there is no central governing body that controls the food system. Instead, it runs on community memory, tradition, and trust:
Groups reserve spaces in Pune months in advance—temples, sabhagruhas, or school grounds
Volunteers wake at 3 AM to begin prep
Meals are served free of cost, often in shifts to manage the crowd
Leftovers are rarely wasted, as careful estimation is done based on each dindi’s size
Technology is entering slowly—some groups now use WhatsApp coordination, e-bulletins, and GPS trackers to sync movement and supplies.
Monsoon Challenges, Miraculous Solutions
Cooking outdoors during peak monsoon is no small feat. Tarpaulin tents become makeshift kitchens. Firewood is stored in advance. Rainwater drainage is improvised. And still, no one goes hungry.
For those serving, it’s more than logistics. It’s a spiritual offering, where chopping vegetables or scrubbing vessels becomes a form of bhakti.
In a world increasingly marked by isolation and individualism, the Wari’s moving kitchens remind us that community still matters, and service is sacred.
Long before food trucks or cloud kitchens became trends, the Wari was already showing how to feed thousands on the move—humbly, mindfully, and with devotion. Pune’s people don’t just open their homes during this season. They open their hearts and their kitchens, proving that true hospitality isn’t found in hotels—it’s on banana leaves under cloudy monsoon skies.