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Unlike familiar meals served with spoons and forks, the locals enjoy Sadya while sitting cross-legged on the floor, with a large banana leaf in front of them, the end of the leaf facing to the left, and the dishes are served in a specific order.
“Initially, I was quite confused because I couldn't find any eating utensils. But when I was shown how to mix the rice with the side dishes by hand, the experience became very enjoyable,” shared Lam Phuong, a tourist from Ho Chi Minh City.
A bowl of water for diners to wash their hands before enjoying their meal.
A traditional feast associated with the Onam festival.
Sadya is closely associated with Onam, the biggest festival of the Keralan people. According to legend, this is an occasion for people to commemorate the legendary king Mahabali, who ruled the land during what is considered the "golden age," a time of prosperity and equality.
To welcome the king's annual visit to his people, the people of Kerala prepare a large feast in each family. Over time, Sadya has become the most important part of the Onam festival and a symbol of prosperity and hospitality.
The Keralam people even have a famous saying: “kanam vittum Onam unnanam,” which means that even if they have to sell gold or valuable possessions, they must still prepare Sadya for Onam.
Brunton Boatyard's head chef, Naveen MC, introduces Sadya to the diners.
The essence of nature is encapsulated on a banana leaf.
A Sadya feast can consist of 24 to 28 dishes, mostly traditional Keralan vegetarian dishes. The main course is red rice, served with various curries and vegetable dishes such as parippu (lentils cooked with ghee butter), sambar (vegetable and lentil stew), avial, thoran, or olan. These are all typical vegetable dishes prepared with coconut and local spices. In addition, there are side dishes such as crispy papadam, fried plantains, pickled ginger, pickled mango, or pickled lime to balance the flavors of the meal.
The dishes are presented in order from left to right.
The ingredients are carefully selected and meticulously prepared.
“The banana leaf in front of us was almost completely covered in just a few minutes. Each dish was served in small portions, but when eaten together, they created many interesting layers of flavor,” said Vu Do, a tourist from Hanoi.
The meal typically concludes with payasam, a popular Kerala dessert made from coconut milk or cream, jaggery, and rice or beans. Afterward, diners drink rasam, or buttermilk, to aid digestion.
Buttermilk (white) and rasam (red) are enjoyed after meals.
A vegetarian feast embodies the philosophy of balance.
Sadya not only focuses on flavor but also adheres to the Ayurvedic culinary philosophy of balancing the six basic tastes: sweet, sour, spicy, salty, bitter, and astringent.
Thanks to this, even with many dishes in one meal, the overall experience remains harmonious and doesn't feel heavy on the stomach. For tourists, the Sadya experience also lies in the traditional way of eating. Diners use their right hand to mix the rice with various curries, then gently roll it into small portions before enjoying.
Despite having many dishes in one meal, the overall balance is harmonious and doesn't leave you feeling heavy or bloated.
"Eating with your hands allows you to feel the temperature of the food before putting it in your mouth, avoiding eating too quickly when the food is still hot. The dishes at Sadya are also prepared with just the right amount of dryness and moisture. When mixed with rice, they create just the right consistency so that they can be easily eaten with your hands," Mr. Vu added.
An experience not to be missed when visiting Kochi.
Today, Sadya is no longer confined to Keralam families. Many restaurants and hotels in Kochi serve this meal in its traditional form, especially during the Onam festival. For the convenience of tourists, Sadya is usually served on a table, although the presentation on banana leaves and the order of the dishes remain the same as the traditional ritual.
With this presentation, dozens of meticulously arranged dishes and rich flavors make Sadya more than just a meal; it's a culinary ritual. For the Keralan people, it's a memory of family and festive occasions. For tourists, Sadya is a gateway to a deeper understanding of the culture and life of the land known as the "land of the gods."
Tourists experience Sadya in Kochi.
