Archive · 26 Aug 2026
How Delhi’s Onam Sadhya Caterers Preserve Kerala’s Flavours
Onam Sadhya is a special feast eaten during the Onam festival.
The food is served on a banana leaf in a particular order.
It includes chips, pickles, vegetable dishes, rice, curries and payasam.
Gopalakrishnan Nair has been preparing this feast in Delhi for more than 20 years.
He and his son Sajeev now serve thousands of people through their catering company.
Their team starts chopping vegetables and preparing ingredients the evening before the feast.
Guests eat in groups, while workers quickly prepare the space for the next group.
Other Delhi restaurants also serve Sadhya, sometimes adding dishes such as dosa and poori to suit local tastes.
Onam Sadhya is a multi-course Kerala feast served on fresh banana leaves.
Gopalakrishnan Nair has catered Sadhya meals in Delhi for more than 20 years.
His company, Taamra Weddings, serves thousands across Delhi-NCR with his son Sajeev.
Preparing a large feast begins the previous afternoon and involves carefully timed seating batches.
Delhi restaurants are combining Kerala recipes and ingredients with adaptations for local tastes.
- Who
- Gopalakrishnan Nair, his son Sajeev, their catering team, and Delhi restaurants including Cafe Lota and Sana-di-ge.
- What
- They are preparing and serving Onam Sadhya, a traditional multi-course Kerala meal.
- When
- The meals are served during Onam, especially on Thiruvonam; Nair has been catering them for more than 20 years.
- Where
- Across Delhi-NCR, including the Uttara Guruvayurappan Temple in Mayur Vihar, East Delhi.
- Why
- To celebrate Onam and preserve Kerala’s food traditions while serving large numbers of diners.
Traditional approach
Local adaptation
What makes Sadhya authentic?
Traditional approach
Gopalakrishnan Nair emphasizes the traditional order of dishes, Kerala ingredients, banana-leaf service and the emotional importance of eating together.
Local adaptation
Some Delhi restaurants retain the core Sadhya but modify their menus for local preferences; Sana-di-ge, for example, adds dosa and poori.
How should large feasts be prepared?
Traditional approach
Cafe Lota’s chefs learned home-style recipes directly from women in Kerala and studied bulk cooking to preserve those flavours at scale.
Local adaptation
Restaurants adapt traditional methods and menus to serve Delhi diners who may lack the time, space or family network to cook the full meal at home.
- Meal
- Onam Sadhya is served on fresh banana leaves and includes vegetable dishes, rice, curries and payasam.
- Main caterer
- Gopalakrishnan Nair, now 74, began his catering business in 2005.
- Company
- Taamra Weddings is run by Gopalakrishnan Nair and his son Sajeev.
- Annual venue
- Nair serves Sadhya on Thiruvonam at the Uttara Guruvayurappan Temple in Mayur Vihar Phase-1.
- Serving scale
- Guests are seated in batches of about 125 to 150 people, with 20 to 25 minutes between groups.
- Ingredients
- Banana leaves come from Tamil Nadu, snacks from Thrissur and Palakkad, and vegetables from Delhi markets.
- Training
- Cafe Lota sent five chefs to Kerala to study home-style recipes and bulk cooking.