Sri Vijaya Puram, August 12: The Ganesh Bhog Yatra 2026 is set to return with an even more ambitious target, as Chef Ashwar Pal Singh, Managing Director of 4- Seasons Event Management has announced plans to create a massive 5,000+ kg laddu, surpassing last year’s historic achievement of a 4,442-kg laddu that earned recognition in world record books.
Chef Ashwar Pal Singh, who has been instrumental in transforming what began as a humble offering to Lord Ganesha into a grand celebration combining devotion, culinary craftsmanship, community participation and cultural expression. Addressing the press conference on Tuesday for Ganesh Bhog Yatra 2026, Chef Ashwar Pal Singh said the team is determined to break its own record this year, with a target of at least 5,000 kg.
“This year we have set a target of 5,000+ kg. There will be no going below that target,” Chef Ashwar Pal Singh said, outlining the scale of the challenge ahead.
The announcement comes after the remarkable achievement of 2025, when 4Seasons Event Management created a 4,442-kg mega laddu, described at the event as the biggest laddu of its kind in India. The achievement received recognition in world record books, with the organisers highlighting that Chef Ashwar Pal Singh and his team secured six world records during Ganesh Bhog Yatra.
Reflecting on the previous achievement, Chef Ashwar Pal Singh explained that producing a laddu weighing several tonnes is fundamentally different from preparing an ordinary laddu. While a regular laddu can easily be held in one’s hand, a mega laddu weighing nearly five tonnes requires extensive planning, specialised preparation, careful assembly and the coordinated efforts of a large team.
He recalled that the 2025 project involved particularly difficult weather conditions, including heavy rainfall and high humidity. Such conditions directly affect the preparation and assembly of the laddu, as moisture can cause the structure to weaken and collapse, while excessive heat can cause the sugar coating to melt. Despite these challenges, the team successfully assembled the 4,442-kg laddu without compromising the final structure.
Chef Ashwar Pal Singh also spoke candidly about the failures and difficulties that preceded last year’s success. He recalled moments when the laddu began breaking during assembly and around one-and-a-half to two kilograms of the preparation fell, leaving the team deeply disappointed. However, he said that faith in Lord Ganesha, along with the support of the people and his team, gave him the strength to continue.
He described the experience as a reminder that every success is accompanied by failure and challenges. According to him, those who aspire to achieve something significant must be prepared to face setbacks, learn from them and continue moving forward.
The 2026 edition, however, is not merely about breaking the 4,442-kg record. Chef Ashwar Pal Singh said the new initiative will carry a broader message centred on greenery, tradition, culture and respect for nature. The theme for this year’s pandal will seek to connect India’s cultural traditions with environmental consciousness, with the organisers aiming to demonstrate how even a small community celebration can contribute to a larger social message.
“We want to showcase our roots, culture and traditions along with nature. We want to show how we can preserve and support nature,” he said, urging people to respect and protect the natural environment.
The preparations for the mega laddu are scheduled to begin in September. The seven-day Ganesh Bhog Yatra programme will commence on September 7, while the assembly process is expected to begin from September 8. The grand laddu will be displayed and inaugurated on September 13, ahead of Ganesh Chaturthi on September 14. The final laddu procession will take place on September 14, beginning from the 4-Seasons office on VIP Road and proceeding towards Netaji Club.
Chef Ashwar Pal Singh said the preparation of the 5,000+ kg laddu will involve several days of continuous work. The laddu will be prepared primarily from boondi, besan, rice flour, sugar and ghee, with the organisers stating that no other preservatives will be used. He said the preparation and storage process has been carefully planned, while maintaining strict attention to hygiene and food safety.
The chef also emphasised that hygiene is a major priority because of the scale of the operation. Staff members involved in the preparation undergo medical testing, while food materials are brought in on a day-to-day basis as far as possible rather than being unnecessarily stored in large quantities. Waste generated during the preparation is also handled in coordination with the municipal authorities.
The chef credited the entire 4-Seasons team, volunteers, Netaji Club and the people of the islands for the success achieved in 2025. He particularly thanked the citizens of Andaman and Nicobar for their continued support and enthusiasm, saying that the response from the public has given the team the confidence to attempt an even larger achievement this year.
He also highlighted the journey of the 2025 laddu after its creation, stating that numerous requests were received from people wanting the prasad to be sent to different places. Portions of the laddu were distributed at various locations, including nationally and beyond the islands, which he described as a deeply satisfying moment for the team.
The role of the public and the media was repeatedly acknowledged during the press conference. Chef Ashwar Pal Singh said the media has played an important role in taking the Ganesh Bhog Yatra beyond the venue and reaching people across the islands, the country and the wider world through news reports, digital platforms and live coverage.
