Get all your news in one place.
100’s of premium titles.
One app.
Start reading
The Hindu
The Hindu
National
The Hindu Bureau

Watch | How to serve Onam sadya

Piping hot sambar, ada pradhaman, pachadi, avial, payasam – these are just some of the delicacies that make up the traditional grand feast known as Sadya in Kerala. During Onam in August, it’s not just Keralites who make a beeline for restaurants to savour the sadya.

Some guests, after savouring each bite, fold the leaves, and leave, unaware of the culinary delights yet to come. But do you know how and in what order the food has to be served? What goes on the top half of the ela (leaf)?

Priya Jayachandran, a caterer who runs Mangalya in Thiruvananthapuram, demonstrates how it’s done.

Read the full story.

Reporting: Saraswathy Nagarajan

Production: Reenu Cyriac

Videos: Sreejith R. Kumar

Voiceover: Gopika KP

Sign up to read this article
Read news from 100’s of titles, curated specifically for you.
Already a member? Sign in here
Related Stories
Top stories on inkl right now
One subscription that gives you access to news from hundreds of sites
Already a member? Sign in here
Our Picks
Fourteen days free
Download the app
One app. One membership.
100+ trusted global sources.