The making of Onam Sadhya: Serving authentic Keralam flavours for 20 years

The Onam festival, celebrated by Malayalis worldwide, is marked by the serving of a traditional multi-course meal, called Onam Sadhya, laid out on fresh banana leaves. This elaborate feast begins with salt, followed by banana chips and sweet banana plantains, pickles, and various savory dishes. Rice, accompanied by curries and sambar, is served last, along with the sweet dessert, payasam.

Gopalakrishnan Nair, a 74-year-old caterer in Delhi, has been serving Onam Sadhya for over 20 years at the Uttara Guruvayurappan Temple. His journey into catering began when he moved to Delhi in 1970, starting as a cook in a local eatery. Today, his son Sajeev runs Taamra Weddings with him, catering to large events across the Delhi-NCR region.

Despite the logistical challenges posed by Onam's timing during the monsoon season, Gopalakrishnan and his team meticulously prepare the ingredients and serve Sadhya to thousands of guests in batches, ensuring a seamless and joyful celebration of the festival.