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Heavy rains and flooding in Pathanamthitta have disrupted temple rituals and postponed feasts, while a landslide has caused significant property damage.
The festival runs July 19-September 16, featuring 51 participating boats, aiming for 550 feasts, with special pass bookings opening July 1.
The Aranmula Vallasadya feast is a 60-day tradition with over 70 dishes and has been a centuries-old practice.
Raw jackfruit, mango, and cucumber form the heart of this avial, lending it a unique balance of texture and gentle tang.
The idea, officials say, is simple. After the long climb to the hill shrine, devotees deserve a meal that carries the warmth and familiarity of Kerala’s own festive table.
Rooted in centuries-old traditions, it celebrates the use of locally sourced ingredients and reflects the state’s unique geography, layered history and cultural diversity.
At the heart of this success is retort packaging technology, a Japanese method that keeps cooked food safe and flavourful for up to nine months without refrigeration or preservatives.
These dishes not only help in resetting after the Onam feast but also make great use of leftovers, minimizing food waste while boosting your health.
After enjoying a grand Onam sadya, one of the most cherished Kerala traditions, folding the banana leaf is more than just a way to clear the table – it’s a gesture rich with meaning. The direction in which you fold your banana leaf can symbolize satisfaction, appreciation, or even solemnity,
Savour each dish at a consistent pace. Eating this way gives a feeling of fullness.
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