This Onam, chef Sara Jacob Nair brings us superfoods in a traditional yet innovative sadya that highlights the nourishing qualities of each ingredient. But if you’re thinking about kale and avocados, you’re wrong. This writer would like to think of chef Nair’s first edition of Superfood UnSadya as a 101 lesson in rediscovering the ‘superfood’ elements of local produce. She tells us, “I don’t remember my mum and grandmum buying exotic vegetables. They always cooked what was local and seasonal. They respected what was available, and made a great dish out of it.”

The Nair on Fire sadya uses traditional recipes along with the chef’s own twists which use local produce that suit Kerala preparations as well as introducing new vegetables to the cuisine. These include broccoli, sweet potato, black rice, ragi and moringa leaves that aren’t traditionally used in Kerala dishes. “For instance, I’ve used broccoli in a cutlet, which elevates the taste of the vegetable and adds a much-needed crunch to the sadya once the chips and papad are done. I fell in love with paneer when I came to Mumbai, and so I’ve also added a bit of paneer to increase the nutrient density of the dish,” she explains. Similarly, chef Nair has trumped the pulissery with moringa leaves, a great source of vitamins, calcium, iron, and amino acids. The kootu curry, usually prepared with banana and yam, has been reinforced with paduval and sweet potato which she says, is a match made in heaven as the sweetness of the shakarkandi complements the unique flavour of the paduval.