Adipoli Onam Sadhya at South of Vindhyas, The Orchid Hotel Mumbai
TheGlitz reviewed the Adipoli Onam Sadhya at South of Vindhyas, The Orchid Hotel Mumbai — and it was, quite simply, an excellent celebration of Kerala’s culinary heritage. With 56+ authentic delicacies laid out in traditional Sadhya style, the experience was a glorious coming together of food, culture, colour and hospitality.
At the helm of this magnificent culinary celebration is Master Chef Bala, whom I had the pleasure of meeting at the entrance — standing there with characteristic humility, greeting me with a warm Namaste. It was a lovely first glimpse of a chef whose warmth and graciousness are as memorable as his culinary talent. Affable, approachable and deeply passionate about Kerala’s cuisine, Master Chef Bala has curated this impressive 56-plus-dish feast with immense respect for tradition and meticulous attention to detail. There was something wonderfully reassuring about seeing the chef himself welcoming guests so personally — and as I discovered through the Sadhya, that warmth extends beautifully to the food he creates.
An Ambience Steeped in Onam
The evening began even before the food arrived. South of Vindhyas had been transformed into a vibrant slice of Kerala, with traditional Onam décor, colourful floral arrangements and festive accents creating a wonderfully celebratory setting.
Adding to the charm were women at the desk dressed beautifully in traditional white-and-gold Kerala attire, while a graceful Kerala dancer brought an element of movement and cultural richness to the evening. The servers too were dressed traditionally and the overall ambience was warm, elegant and immersive, transporting us momentarily from Mumbai to the heart of Kerala’s harvest celebrations.
And then came the banana leaf — the quintessential canvas for a Sadhya.
A 56+ Dish Culinary Celebration
The feast opened with the refreshingly spiced Kachia Moru and the bright, tangy Thakkali Rasam, awakening the palate beautifully.
Then came an irresistible selection of traditional snacks: crisp Banana Chips Miri, golden Chakka Upperi, crunchy Nendrankai Chips, sweet-savoury Vazhakkai Sarkkara Upperi, delicate Achappam, soft and addictive Unni Appam and crisp Pappadams.
The accompaniments brought another layer of flavour and texture. There were cool, creamy Pachadis, piquant Pulinji, silky Thair and an array of freshly prepared Chamandis — coconut, coriander, mango, tomato and garlic. Each had its own distinct personality, yet worked beautifully within the larger Sadhya.
The main course was where the feast truly came alive. Velvety Olan, gently spiced Kalan, earthy Erissery, fragrant Avial, comforting Kootu Curry, robust Ulli Theeyal, tangy Puliserry, flavourful Manga Curry, Payaru Mezhukkupuratti and comforting Parippu Curry created a magnificent tapestry of Kerala flavours.
What Chef Bala does particularly well is allow every dish to retain its individual character. Nothing feels overworked or unnecessarily complicated. Instead, the dishes complement one another — creating that wonderful Sadhya balance of sweet, sour, salty, spicy, bitter and creamy.
The rice and breads added further indulgence: fragrant Kerala Red Rice, steamed rice, delicate Lemon Sevai, Coconut Sevai, soft Appam, crisp-edged Kal Dosa and flaky Malabari Paratha.
A Dessert Finale to Remember
And then, when we thought the feast could surely go no further, came the desserts.
The silky Ada Pradhamam, rich Kadala Pradhamam, fragrant Chakka Pradhamam, creamy Pal Payasam, luscious Parippu Payasam, ghee-rich Nei Payasam, delicate Godhumai Payasam and mango-laced Mambazha Pradhamam made for an indulgent finale.
Add Akkara Vadisal, Panchamrutham, golden Pazham Puri, fresh yellow bananas and the dense, moreish black and red halwas, and dessert becomes an event in itself.
TheGlitz Verdict: Excellent
Adipoli means terrific — and this Sadhya truly earns its name.
What makes the experience work is not simply the sheer scale of the 56-plus dishes, but the care, authenticity and balance behind them. Chef Bala, South of Vindhyas, The Orchid Hotel Mumbai has created more than an elaborate feast; he has brought the flavours, memories and traditions of Kerala to Mumbai, with warmth and genuine respect for the cuisine.
At a time when dining can sometimes be about speed and spectacle, South of Vindhyas reminds us of the beauty of food rooted in culture and community.
Our verdict? Excellent. Come hungry, savour slowly and allow Master Chef Bala’s magnificent Sadhya to transport you straight to Kerala.
