Onam Sadhya

Onam and the traditional Sadhya are timeless because they are rooted in something far deeper than food. They speak of culture, family, abundance and togetherness.

A classic Sadhya is an edible celebration spread across a banana leaf. Crisp banana chips and achappam give way to comforting avial, creamy olan, earthy erissery and tangy pickles, while rice forms the heart of the feast. There is a rhythm to the meal, from savoury to sweet, culminating in indulgent payasams and halwa. Every preparation has its place, purpose and history.

Yet, in a world where convenience, smaller portions and faster lifestyles increasingly shape the way we eat, one wonders: is the elaborate Onam Sadhya, with its dozens of dishes and meticulous traditions, evolving too? TheGlitz speaks to culinary greats who have created some of the finest Onam Sadhya feasts whether this magnificent 56-dish tradition can hold its ground in an age of instant meals and conscious dining.

Onam Sadhya – Tradition on a Banana Leaf

At South of Vindhyas, The Orchid Hotel, Mumbai, the illustrious Master Chef Bala Subramanian presents the Adipoli Onam Sadhya, a grand 56-dish feast that brings the traditional Kerala harvest celebration to the table.

Master Chef Bala Subramanian avers: “Onam and the traditional Sadya are timeless because they are rooted in something much deeper than food—they are about culture, family and togetherness. Of course, lifestyles are changing, and with that, the way people eat is evolving too.

Adding, “Today’s diners may be more conscious about portions, ingredients and healthier choices, but the emotional connection with a Sadya remains unchanged.

He continues, “For me, the beauty of Sadya is in its simplicity, variety and balance, with every dish having its own place on the banana leaf.

“As chefs, we can adapt the experience to suit the contemporary diner, but we should never lose the soul of the tradition. Trends will come and go, but the spirit of Onam will always remain timeless.”

When Togetherness Matters More

At SALT Indian Restaurant, Culinary Director & Co-Founder visionary Balaji Balachandar believes that the changing pace of life has, if anything, made the meaning of Sadhya more significant.

“While lifestyles may have shifted, the significance of an Onam Sadhya has only become more meaningful. When time is precious, the intention behind coming together to celebrate becomes even more important. At SALT, we’re honouring every element of this tradition from its philosophy and recipes to its flavours while making it accessible for today’s busy Bengaluru diners. Ultimately, Onam is about joy and togetherness, and those values transcend how long it takes to prepare.”

Preserving Every Dish

For Gaurav Mawari, Executive Chef, Novotel Pune, Nagar Road, there is little room for compromise when it comes to the traditional format. He sees the elaborate number of dishes not as excess, but as an intrinsic part of Kerala’s cultural identity.

“I strongly believe that the traditional Onam Sadhya format should remain unchanged. The elaborate number of dishes is not merely about food; it is an integral part of Kerala’s tradition, culture and identity. Each dish has its own significance, and together, the flavours, textures and the traditional manner of serving them on a banana leaf create an experience that is deeply rooted in our heritage.

Adding, “While modern lifestyles have become increasingly fast-paced, Onam Sadhya is much more than just a meal that needs to be adapted for convenience. Simplifying it would mean compromising on the very traditions that make it special and meaningful. As a chef, I believe it is our responsibility to preserve these culinary traditions and pass them on to the next generation in their authentic form, so that the richness and essence of Kerala’s food heritage continue to live on.”

TheGlitz Take – The Soul Must Stay

Perhaps the answer lies somewhere between preservation and adaptation. The modern diner may want mindful portions, lighter ingredients or a more accessible experience, but the essence of Onam Sadhya does not necessarily lie in how quickly it reaches the table. It lies in the abundance, ritual and shared experience.

Because a Sadhya is not simply 56 dishes. It is the story those dishes tell together. And in an increasingly instant world, that may be precisely why slowing down for Onam matters more than ever.