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Balham
has a new & totally unique South Indian Restaurant
where the wonderful taste of Kerala comes alive.Click
on relevant links for further information.
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SADYA
- 'THE FESTIVAL OF FOOD'
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The
name SADYA literally means a FEAST, served during the
festive period in Kerala. Traditionally, the feast day
is one of festivities, fun and laughter where whole families
come together, with a lunch that lasts half a day!
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Story
of 'SADYA'
'SADYA' is the typical Kerala feast served on a banana leaf,
with a sumptuous spread of rice and more than 14 vegetable
dishes, topped with 'payasam', the delicious sweet dessert
cooked in milk. At one time, the Sadya included about 64
items, eight varieties, each of eight dishes, such as the
pickles, thorans and payasams. To accommodate this mind-blowing
number of dishes, three banana leaves were laid out one
below the other! Today, fitting in so many dishes in this
manner may be more imaginable than the idea of either
cooking or eating it.
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with
the delicately -flavoured parippu (cooked lentil), ghee
(clarified butter), and papadams. This is followed by the
spicy sambar. The course that follows the sambar varies
from region to region. In some, sweet payasams and prathamans
round off the meal, while for others these are followed
by kalan, rasam, olan and buttermilk. |
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As
accompaniments there are several thorans, avial, kichadis,
pachadis, pickles, papadams, and curries. In some
areas, a pickle is served along with the payasam,
to offset its sweetness. It is sheer delight to lick
off a little spicy pickle after every few mouthfuls
of payasam.
The
break down of the joint family system, and the faster
pace of life has wrought several changes in the
sadya. With fewer people to help in the preparation,
the number of items has dwindled, but the mandatory
ones are still prepared religiously. Erishery, a
curry made with pumpkin and red beans, or raw banana
and yam, cooked with slit green chillies, and seasoned
with mustard seeds, red chillies and scraped coconut,
the main stay of sadyas, is rare now. So also chena
thand thoran, cheeda or kaliodakya, rice flour mixed
with spices and rolled into small pellets and deep
fried in oil are uncommon items today.
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Today,
fitting in so many dishes in this manner may be more
imaginable than the idea of either cooking or eating
it. Despite all changes, the Sadya still spells magic
and we at our SADYA, have gone to great lengths to
bring you what is best of this Feast. We have kept
the tradition, our menu is the most authentic you
find outside of this tiny state in India, called 'Paradise
Found' by National Geographic Magazine and affectionately
called God's Own Country. |
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Earlier
about eight varieties of pickles, including those made from
different types of lemons and chillies were served on the
banana leaf. Today, three types- mango, lime and ginger- are
commonly seen. An assortment of crisp chips made form banana,
jackfruit, various types of yam, and some times even brinjal,
were served at the tapering end of the leaf. Now only banana
and jackfruit chips are common . The sharkaravaratti, banana
crisp fried and coated with jaggery, is still an integral
part of the feast. Prathamans and payasams are the headlights
of a sadya. In early days there were at least four varieties
of payasam, including the paal payasam. Today, two is more
often the rule. |
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Despite
all changes, the Sadya still spells magic and we at our SADYA,
have gone to great lengths to bring you what is best of this
Feast. We have kept the tradition, our menu is the most authentic
you find outside of this tiny state in India, called ‘Paradise
Found’ by National Geographic Magazine and affectionately
called God’s Own Country.
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Our award winning chefs bring you food as cooked in our villages
and we hope you enjoy the original taste - if you love food,
you will love us! Our philosophy is ‘Originality at
affordable prices served in a relaxing environment’.
We use the highest quality ingredients prepared with utmost
care, to give you, our customer, a meal of utmost satisfaction.
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