Growing up in a multi-cultural environment, my understanding of South India was limited to a single, broad picture. It wasn’t until I moved to Bangalore and interacted with people from Kerala, Tamil Nadu, and Karnataka that I began to truly appreciate the richness and diversity of the region. My journey into the world of Onam started with a simple act of sharing – a sweet, sticky prasad brought by my Malayali neighbour. It was called Neipayasam, and it was a taste of a culture I was just beginning to discover.
Over the years, my connection with Onam deepened. As a teacher in a Bangalore school, I witnessed grand Onam celebrations filled with vibrant dance performances, heartwarming skits, and the aroma of traditional snacks like pazham pori, unniappam, and banana chips. I learned about the significance of the pookalam, a beautiful flower arrangement that symbolizes the arrival of King Mahabali.
My friendship with people from Kerala, Tamil Nadu, and Karnataka broadened my culinary horizons beyond the familiar idli-sambar, masala dosa, upma, and uttapam. I discovered the delights of appam and stew, puttu and kadala curry, bisibele bath, chow chow bath, sundal, and of course, the iconic filter kaapi. Each dish told a story, a unique blend of flavours and textures reflecting the diverse culinary heritage of the region.
Onam became an annual holiday tradition, marked by the preparation of a traditional sadya – a grand feast served on a plantain leaf. Initially, I eagerly awaited invitations from my Malayali friends for their sadya. However, during the pandemic, I took on the challenge of preparing my own sadya at home. With the help of YouTube, I learned how to make porial, avial, inji pulli, pineapple pachadi, beetroot pachadi, kaalan, and the quintessential sambar. I even mastered the art of making parippu payasam, palada payasam, and ada payasam, realizing that payasam was essentially a South Indian version of kheer, a familiar dessert in my Bengali household.
The joy of cooking a traditional sadya, the satisfaction of savouring the flavors of red rice drizzled with golden ghee, and the shared moments with my family made Onam a truly enriching experience. While I may not have been born into a Malayali family, I have found my own way of celebrating Onam, embracing the spirit of the festival through food, culture, and the warmth of shared traditions.
