Onam is celebrated in Kerala as the homecoming of King Mahabali. The festival is also the celebration of the Vaman avatar of Lord Vishnu. The characteristic floral designs known as ‘pookkalam’ are symbolic of this festival. This time of the year is declared as tourism week in Kerala. Onam’s secular nature unites people of all religions and is celebrated with equal zest and fervour by the Hindus, Muslims and Christians of Kerala.

Homesick Keralites would do well to choose one of the many Kerala restaurants for the signature dishes of Onam like Adaprathaman, ola, aviyal and paal ada.

Thrippis Kitchens is celebrating Onam in style with a Payasam Mela, which will features various types of the sweet dish such as paal ada, adaprathaman, pazham payasam, and wheat payasam. One litre of payasam will cost Rs.130. “The restaurant’s tables are fully booked for August 28. However, those availing of parcels can get them. We are also offering sadhya on August 27 and 29, at Rs.250 per meal,” said Jijiu Sofia at the restaurant.

Nila Restaurant, which has branches in Gandhipuram and Pothanur, is offering 18 varieties of dishes in their Onam sadhya. Pineapple pachadi and inji puli feature in the list of special dishes. “Sadhya will be served on banana leaves on August 27 and 28. We charge Rs.180 per sadhya,” said the general manager of the restaurant. The restaurant also offers family meals. “We offer five packed meals at Rs.1050,” he said.

Meals are an extravagant affair at Malabar Restaurant in Ram Nagar. “Apart from the usual sambar, rasam and kootu, we give moru curry, jackfruit chips, and two varieties of payasam. In all, 30 dishes will be served,” said Vishal Nair, the general manager of the restaurant. A parcel meal for five cost Rs.1000, while a single meal at the restaurant costs Rs.200.

KR Residency is all set to woo customers this Onam. A list of nearly 40 dishes will be served including three types of pickle, eriseri, olan and three types of payasam. “A plate will cost Rs.345 and food is of assured quality,” said the chef of the restaurant near the airport.