Onam 2026: How chefs are reimagining the traditional Kerala feast
Chefs are modernizing the traditional Kerala Onasadya feast by experimenting with ingredients and formats while maintaining the meal's core ethics. Innovations include non-vegetarian additions and creative reinterpretations of classic dishes like avial and pradhaman.
A red rice congee spiked with sambar spices and topped with avial vegetables. An olan, traditionally a ash gourd curry, reimagined as a consommé with grilled pineapple. A pradhaman recast as a toasted coconut cake drizzled with salted jaggery caramel. This was chef Arthi Rathore’s sadya at Indica, a pop up venue in Ghitorni near Gurugram, last year.
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