The guide picks on where to head to for a feast on a leaf to bring inu00a0Onam, just the way it is meant to be

Festival fare hardly gets better than this. A traditional meal or the Onam Sadhya is literally a feast on a leaf and a feast for all the senses by all means.

Chef Naren Thimmaiah's offerings at the Karavalli are complete with the traditional setting of thatch and copper vessels and yes, you guessed it right, banana leaves for plates.

The Sadhya begins with a hot copper mug of rasam and buttermilk garnished with coriander and mustard seeds. The rasam is medium spiced with a whiff of a soothing concoction of spices that are added while preparation. Tangy, sour and generously salty at the same time, it works wonders as an appetizer.



Upperi (salted banana wafers) and Sharkara Varatti (deep fried dices of banana sweetened with jaggery) served as starters are more like light finger food as you prepare yourself for the feast to follow. We took an instant liking to the crispy, sweetened jaggery laced banana.

The main course includes a choice of red rice and basmati rice with a host of dry and gravy preparations all colourfully lined-up on the banana leaf.

Besides the regular sambhar and parippu (a thick dal preparation with coconut and ghee) we favoured the Vandakkai Kichdi (fried bhindi cooked with ground coconut and curd) and Olan (a stew of white pumpkin and lobiya).
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The Kichdi was an interesting mix with the fired bhindi still slightly crisp and spicy and the curd adding to it a mild and creamy taste. The Olan was rather comfort food like, bland with an overpowering flavour of coconut and not too many spices.

The Pineapple Pachadi is for those who like a hint of sweetness teamed with tangy flavours. Pineapple and green grapes cooked in curd make it a mildly spiced dish with interesting tangy and sweet flavours combined when cooked.

Pal Payasam (Onakkalari payasam with milk and sugar) and Ada Pradaman (rice flakes cooked in coconut milk and jaggery) are a perfect sweet ending to the feast.

While the payasam was perfectly done in its consistency with the right amount of sweetness, we were told the Ada Pradaman is best had with mashed elaichi Banana.

With the strong flavour of cardamom and other spices and thick gooey jaggery base the preparation marks a distinct end to the meal leaving you satiated. Revel in the spirit and take on an Onam Sadhya, Mallu style.

At Karavalli, The Gateway Hotel, Residency Road
On August 23, 11.15 am to 4 pm
Price Rs 750 plus taxes
Call 6660 4545

Choose between a set meal or a spread and relish all the way from soup to dessert.
At South Indies, 100 ft road, Indiranagar
On August 21 to 23, for lunch and dinner
Call 4163 6363
For Rs 225 plus taxes for the set menu, Rs 445 plus taxes for the spread.

Following tradition, Onam is celebrated every year and a Sadhya lunch is organized in the premises.
At Ranga Shankara, JP Nagar
On August 22, 1 pm to 3 pm
Call 99000 64931
For Rs 160 per head