A festival of taste
For Keralites around the world, Onam is far more than a festival. Marking the annual harvest season, it is a time of gratitude, homecoming and togetherness, when families gather to honour tradition, celebrate abundance and welcome the legendary King Mahabali, whose annual return symbolises an age of prosperity, equality and joy.
While colourful flower carpets, traditional dances and boat races are synonymous with the celebrations, food sits firmly at the heart of Onam. The centrepiece is the Onam Sadhya – an elaborate feast traditionally served on a banana leaf, where every dish has its own place and purpose.
The carefully curated spread balances sweet, sour, bitter, spicy and savoury flavours, reflecting not only Kerala’s rich agricultural bounty but also the philosophy of harmony and balance that defines the festival itself. More than just a meal, the Sadhya is an expression of hospitality, generosity and the joy of sharing food with loved ones.
Honouring Tradition at Jamavar
This August, Jamavar Dubai is bringing that cherished tradition back to the city with the return of Leelamma’s Onam Sadhya, available from 15 to 30 August after a successful debut last year.
Created in honour of Leela Nair, the seasonal menu pays tribute to the family matriarch whose recipes and hospitality inspired generations. The experience recreates the warmth of a traditional Kerala family gathering while elevating it through Jamavar’s signature fine-dining style.
Curated by Culinary Director Surender Mohan, the multi-course feast features a generous selection of Onam favourites. Guests can expect traditional accompaniments including banana chips, pickles and inji puli, followed by classics such as aviyal, olan, erissery, kootu curry, beetroot pachadi, thoran, sambhar and pineapple rasam, all served with matta rice, nei parippu and Kerala pappadum.
The menu also includes festive seafood specialities such as king fish meen porichathu and Alleppey prawn curry, while a fully vegetarian Sadhya stays true to the traditional Onam feast. To finish, desserts include parippu pradhaman, pal ada payasam and elaichi banana.
Whether you’re celebrating Onam or simply looking to discover one of India’s most meaningful culinary traditions, this is one seasonal feast worth making time for.
Image credit: Supplied
Curious, expressive, and always chasing new ideas, Zainab sees creativity as a way of life. She thrives on discovering new perspectives, connecting with people, and turning inspiration into something tangible. Her work and her world reflect a balance of intuition, imagination, and authenticity.
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