Thiruvananthapuram gears up for traditional Onam sadya celebrations

Thiruvananthapuram's hospitality sector is preparing to showcase Kerala's culinary heritage as the state celebrates Onam, with numerous restaurants and banquet halls offering authentic sadya experiences. The traditional feast, a centrepiece of Onam festivities, typically features an extensive spread of vegetarian dishes arranged in a specific order on banana leaves, accompanied by ghee, pickles, and papadams.

Restaurants across the city have announced special Onam menus featuring classic payasams, including the mandatory ada payasam and palada payasam, alongside traditional curries, stews, and rice preparations. Both standalone dining establishments and high-end hotel properties are promoting their sadya offerings, with price points catering to various consumer segments.

Beyond the culinary experience, several venues have bundled their sadya packages with broader Onam celebrations. These comprehensive offerings include pookkaalam arrangements, traditional games, cultural performances, and group entertainment programmes, designed to appeal to families and corporate clients seeking immersive festive experiences.

The Onam season, celebrated across Kerala for ten days, culminates with Thiruvonam—the most significant day. The emphasis on sadya dining reflects the festival's cultural importance, with the traditional feast serving as both a gastronomic experience and a way to preserve Kerala's culinary traditions during the annual celebrations.