Which Kerala restaurant in London offers the best Onam Sadhya?

Where in London can I get the best Naadan Kerala Onam Sadhya?

Onam Sadhya is a major part of traditional Keralan food. Served as lunch on a large banana leaf for an authentic experience, Onam Sadhya at Naadan Spicy, a leading Kerala restaurant in London, gives our customers a lingering taste of Keralan flavours. This traditional Kerala feast, served especially during the Onam celebration, consists of 26 different varieties of vegetarian dishes, allowing you to savour the richness and variety of Keralan cuisine. Naadan Spicy's Signature Onam Sadhya can be heavy for your stomach but surprisingly light on your pocket.

Do you know why Keralan food, especially Onam Sadhya, is popular in London?

Well, apart from the sumptuous sensory delight of Kerala food, including Onam Sadhya, it also gained popularity due to its photogenic appeal. A riot of vibrant colors displayed on a traditional banana leaf attracts not only Malayalis but also the people of London, UK.

Additionally, there are various benefits to having Kerala Onam Sadhya. Only banana leaves, which are a natural source of antioxidants known as polyphenols, are used to serve Sadhyas. When the hot meals are served on these banana leaves, these antioxidants are released and absorbed by the scrumptious Keralan food. Moreover, banana leaves are also a good source of carotene, calcium, and vitamin A.

In order to give you the authentic experience of Kerala Sadhya in London, Naadan Spicy even ensures we follow the serving sequence. Starting with 'uppu' (salt), which can be used to alter the dishes to suit individual palates, the dishes are served from left to right of your leaf.

In Kerala Sadhya, the top half of the leaf is reserved for accompaniments, while the bottom half is for staples and mains. In addition to having a designated place on the banana leaf, the dishes are served in a particular order. For instance, pickles are placed in the upper left corner and bananas in the lower left corner. To express satisfaction with having this authentic Kerala food, people are supposed to fold the banana leaf after they are done with their meal.

If you are new to Keralan cuisine or have an old hand of its flavour and are searching for an authentic Kerala Onam Sadhya in London, UK, Naadan Spicy should be your final destination.

How is Kerala Sadhya prepared at the Naadan Spicy restaurant in London?

The preparation of Kerala Onam Sadhya at Naadan Spicy restaurant in London, UK, begins a day in advance, starting with carefully choosing the ingredients. The richness of the flavour comes from the fresh ingredients used, the spices, and how they are cooked while complementing each other. Thus, pre-planning and organising become important parts of preparing these Sadhya meals here at Naadan Spicy Kerala restaurant. Equal focus is required in the preparation of each dish and flavour, as every element in the Kerala Onam Sadhya has its own importance.

Naadan Spicy restaurant sources the ingredients needed for their Keralan food from Kerala, India, to maintain the traditional quality and flavour. We prepare food mainly in coconut oil and ghee, and in many of our Keralan foods, coconut milk and dry fruits like cashew nuts and raisins are used in abundance. Most dishes in Kerala Sadhya are mildly spiced, and they taste delicious mainly because they are not overcooked or doused with excessive spices.

The Kerala restaurant Naadan Spicy in London, UK serves the following assortment of dishes as an Onam Sadhya:

Rice is the main staple, served along with other dishes that are collectively known as 'kootan'.

• Chakkara upperi: chopped banana coated with a blend of subtle spices and jaggery
• Ethakka upperi/Kaya varuthathu: deep-fried sliced banana chips.
• Parippu: a thick lentil curry.
• Sambar: a thick brown gravy prepared with lentils, tamarind, and vegetables like drumsticks, carrots, okra, etc., and flavored with asafoetida.
• Rasam: a thin, spicy soup with tamarind, tomato, and various spices
• Avial: an unavoidable accompaniment in Kerala Onam Sadhya, is a blend of vegetables, coconut paste, and seasoned with curry leaves and oil.
• Kaalan: prepared with curd, coconut, and mainly root vegetables like yam or even plantains.
• Olan: a dish made with white gourd or black peas and coconut.
• Koottukari: plantains or yam cooked with chickpeas and black pepper.
• Erissery: A thick curry made from pumpkin, black-eyed peas, and coconut.
• Pachadi: A sour curry made with cucumber or sliced ash gourd in curd.
• Sweet pachadi: a sweet form of pachadi, made with pineapple, pumpkin, grapes, or pomegranate in curd.
• Pulisseri:a sour or sweet, thin yellow curry made with tamarind and cucumber.
• Injipuli/ Puli-inji: a sweet pickle-like side dish made of ginger, tamarind, green chilies, and jaggery.
• Thoran: a dish of sautéed vegetables such as cabbage, carrots, etc., cooked with grated coconut.
• Mezhukkupuratti: a dry dish prepared with stir-fried vegetables and spices.
• Achaar: spicy pickles made with raw mangoes, lemons, etc.
• Pappadam: made with lentil flour, it is crispy and can be eaten as an appetizer.
• Banana: a ripe banana is often served with Onam Sadhya to be eaten with payasam.
• Chammanthi podi: a mix of coconut powder and spices served as a dry condiment or chutney.
• Sambharam/Moru: a drink typically served at the end of a meal made from salted buttermilk with green chili, ginger, and curry leaves.