Introduction
Onam, the vibrant harvest festival of Kerala, is celebrated with grand feasts known as Sadhya. The South of Vindhyas at Orchid Hotel Mumbai offered a truly authentic experience with their “Adipoli Onam Sadhya” feast, curated by Chef Bala Subramaniam. This year, from the 12th to 16th of September, guests were treated to a sumptuous spread of 56 traditional dishes, transporting diners to the heart of Kerala’s culinary traditions. Here’s a review of this extraordinary feast that truly captured the essence of Onam.
Eco-Friendly Welcome
Upon entering the South of Vindhyas, the festive spirit of this festival is palpable. The interior design, which draws inspiration from Kerala’s rich cultural heritage, sets the scene for what is to come. The staff, clad in traditional Kerala attire, greeted us with warm smiles and guided us to our table, which was adorned with banana leaves, the traditional serving platter for the Onam Sadhya.
The Symphony Of Flavours
The Onam Sadhya is all about balance—sweet, sour, spicy, and savoury. Chef Bala Subramaniam did justice to this with his meticulously curated menu. The meal began with a series of appetisers and chutneys, like pappadam, naranga achar (lemon pickle), and inji curry (ginger-tamarind chutney). Each bite was a burst of flavour, building anticipation for the main course.
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The highlight of the meal was the assortment of vegetable curries. Dishes like avial (a mix of vegetables in coconut gravy), olan (white gourd and cowpeas in coconut milk), and kootu curry (black chickpeas with coconut and spices) stood out. Each dish was a perfect blend of spices and coconut, a hallmark of Kerala cuisine. The kaalan (a tangy dish made with yam and curd) offered a sour note that balanced the richness of the other dishes.
The Star of the Feast: Rice And Accompaniments
The Onam Sadhya revolves around rice, and the matta rice served at the feast was perfectly cooked, acting as the ideal base for the curries and sides. The combination of the rice with parippu (lentil curry) and ghee was soul-soothing, while the spicier sambar added a punch of flavour.
Another standout dish was the pulissery, a curd-based curry, which was tangy, creamy, and delightfully refreshing. The pachadi, a sweet and sour cucumber yoghurt salad, provided a much-needed contrast to the richness of the curries.
A Sweet Finale
No Onam Sadhya is complete without an array of payasams (sweet puddings). The feast ended with three varieties—palada payasam, a milk-based rice pudding; parippu payasam, made with lentils and jaggery; and the star, ada pradhaman, a jaggery-based dessert with rice flakes and coconut milk. Each payasam was delicious, offering a perfect balance of sweetness and texture.
Conclusion
The Adipoli Onam Sadhya at South of Vindhyas, Orchid Hotel Mumbai, was a beautiful tribute to Kerala’s culinary heritage. Chef Bala Subramaniam’s dedication to authenticity was evident in every bite. The variety and depth of flavours offered a truly immersive dining experience. For anyone looking to celebrate Onam in Mumbai, this feast is a must-try and a delightful way to indulge in the flavours of Kerala.
