Written by Neha Rathod
It is the time of Onam, Kerala’s harvest festival. At its heart lies the Onam sadya—a grand vegetarian feast that emphasises both togetherness and food. Sadya, meaning “banquet” in Malayalam, is a traditional meal consisting of over two dozen vegetarian delicacies, all served on a single banana leaf.
Onam sadya is a rich culinary celebration of Malayali culture and tradition, featuring a diverse array of dishes. From avial, a mixed vegetable curry, to erissery, a thick yellow pumpkin curry, the feast includes tangy inji puli pickle, flavorful pachadi chutneys, sambar, rasam, thoran, and various payasams.
“Each dish has a place, a sequence, and a balance of flavours—sweet, sour, salty, and spicy,” explains chef Sailee Kulkarni, who is also the founder of Bhoomi by Seeta Ki Rasoi in Kothrud.
Born into a Maharashtrian household and married into a Malayali family, Kulkarni, also a political science professor, runs her passion-led restaurant with her brother Aarya Kulkarni.
Their elaborate Onam sadya, scheduled for September 5–7, will feature over 19 traditional dishes, served with warm hospitality and festive décor that together recreate the flavours and spirit of God’s Own Country. “We believe food is more than just what’s on the plate – it’s about the warmth, memories, and cultural richness Onam carries,” she adds.
Onam sadya is a rich culinary celebration of Malayali culture and tradition, featuring a diverse array of dishes. (Express Photo)
The Onam sadya is a festive and cultural experience that brings families and communities together, symbolising unity and inclusivity. “For us, this is a cultural anchor and a moment of nostalgia that rekindles childhood memories of sitting together with cousins, neighbours, and even strangers, all eating off the same banana leaf,” says Else Maria George, founder of Kerala Foodie Center, a Baner-based cloud kitchen serving authentic sadya since 2017.
Drawing from the culinary wisdom of her grandmother and mother in Kerala, George has built a thriving business around her signature 18-dish Onam sadya, which she delivers across the city. Her spread includes traditional favourites like avial, jaggery-coated banana chips, parippu curry, pachadi and payasam.
From Baner to Kondhwa, her vegetarian feast attracts both Keralite and non-Keralite customers. During Onam, she fulfils 30–40 sadya orders a day, along with party bookings exceeding 100 plates, making Kerala’s traditional flavours accessible through takeaway and home delivery. Much of her customer base comes through Instagram buzz and word-of-mouth recommendations, which have become vital tools for her growing food enterprise.
Onam has become a vibrant celebration in Pune. A large Malayali diaspora of over 2 lakh professionals, students, and migrant families has created growing demand for traditional Kerala cuisine. This sadya now attracts both Keralite and non-Keralite communities, transforming the city’s cultural landscape. Recognising the growing demand, restaurants across Pune now host grand Onam feasts.
The Onam sadya is a festive and cultural experience that brings families and communities together, symbolising unity and inclusivity. (Express Photo)
Sadya has become a marquee event for restaurants like the Kerala Café in Kalyani Nagar, who were offering an unlimited mini sadya with 18 items and a unlimited full sadya with 26 dishes, with both dine-in and takeaway options. Similarly, some restaurants have built an immersive atmosphere around the feast with rangoli, floral décor, and staff in traditional attire—sarees and mundu-veshti.
“We wanted Punekars to not just eat sadya, but to experience Onam,” said Subhangi, the relationship manager at We Idliwale. They hosted two-day Onam sadya fest with pre-booking last weekend. Located at three local hubs in Baner, Vimannagar and NIBM, the restaurant is now hosting a non-vegetarian sadya at their Baner outlet on September 6.
“For the first time, we are hosting a non-veg sadya at We Idliwale Barroom, A full banana leaf spread with 25 dishes, including fish fry, koonthal roast, chicken varittiyayhu, prawn pickle, mutton pepper fry, meen peera, Alleppey fish curry and more, will be served ending on a sweet note with Payasam,” she adds.
Today, the sadya is not just for Malayalis—it has become a shared celebration, with people from varied communities bonding with friends, families, and colleagues over the traditional Onam spread.
A large Malayali diaspora of over 2 lakh professionals, students, and migrant families has created growing demand for traditional Kerala cuisine.
“We first tried it out of curiosity, but it was an amazing experience of eating so many flavours together in a traditional way on a banana leaf,” reviewed Amit Desai, a Maharashtrian entrepreneur who participated in the sadya fest at Savya Rasa in Koregaon Park last season with his family. For families like theirs, sadya is not just about food, but about participating in a festival of another culture, creating bonds across communities.
A celebration in a time when food often means drive-through or quick bites, Onam sadya offers a pause. It asks you to sit down and enjoy a traditional spread out alongside others. It is as much about the community spirit as it is about taste.
For Pune’s Malayali entrepreneurs—restaurants, caterers, and home chefs—this rising interest has opened new avenues. For Punekars at large, it has brought a chance to celebrate a festival beyond their own. Festivals like Onam re-establish the fact that food can be more than nourishment—it can be memory, identity, and above all, a shared celebration.
Recommended places for Onam sadya in Pune:
Food Of Mangaluru – Kharadi
Bhoomi By Seeta Ki Rasoi- Kothrud
Banana Leaf- Kalyani Nagar
We Idliwale- Nibm/ Vimannagar /Baner
Savya Rasa, Koregaon Park
Kerela Cafe- Kalyani Nagar
Mallu Stories- Dhole Patil Road
Feast @ Sherton Grand- Sangamwadi
Chop Sticks Spice Malabar -Viman Nagar
Ammachi Mess, Viman Nagar
– Neha Rathod is an intern with The Indian Express.
From avial, a mixed vegetable curry, to erissery, a thick yellow pumpkin curry, the feast includes tangy inji puli pickle, flavorful pachadi chutneys, sambar, rasam, thoran, and various payasams. (Express Photo) 
Onam sadya is a rich culinary celebration of Malayali culture and tradition, featuring a diverse array of dishes. (Express Photo)
The Onam sadya is a festive and cultural experience that brings families and communities together, symbolising unity and inclusivity. (Express Photo)
A large Malayali diaspora of over 2 lakh professionals, students, and migrant families has created growing demand for traditional Kerala cuisine.
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