An affair with a South-Indian tradition

The ‘Onam Sadya’ is on at Le Jardin, the all-day dining restaurant at The Oberoi, till September 6. The South Indian cuisine specialist Shri Bala and executive chef Ajit Raman have prepared this feast with nearly 26 dishes. Alongside the traditional ‘sadya’, they are also showcasing traditional seafood and meat preparations.

The ‘sadya’ itself is specially prepared with authentic ingredients and produce from Kerala with no use of foreign vegetables or produce brought to our country
by foreign traders centuries ago.

The delicacies are
‘Upperi’, ‘Shakkara varatti’, ‘Cut mango pickle’, ‘Inji puli’,
‘Parippu’, ‘Sambhar’, ‘Rasam’, ‘Avial’, ‘Kaalan’, ‘Olan’, ‘Kootu curry’,
‘Erissery’, ‘Kichadi’, ‘Pachadi’, ‘Pulisseri’, ‘Thoren’ and ‘Kachiya Moru’.

The varieties of ‘payasam’ include ‘Palada pradhaman’, ‘Parippu payasam’, ‘Ethapazha payasam’ or ‘Chakka payasam’.

The price is Rs 1,675 plus 18% GST.