From Kerala to New York: How Onam Sadya Became a Global Food Festival

Every year, the lush green state of Kerala in southern India bursts into color during Onam, the harvest festival that honors the mythical King Mahabali. At the heart of this joyous celebration is the Onam Sadya , a grand vegetarian feast served on a banana leaf with as many as 26 to 30 dishes that represent abundance, togetherness, and gratitude.

Once enjoyed mainly within Kerala households, the Sadya has now crossed oceans, finding homes in bustling cities like New York, London, Dubai, and Singapore. From temple halls to Michelin-starred kitchens, the Sadya has evolved into a global food festival, connecting Malayali communities and introducing the world to Kerala’s culinary heritage.

The story of Onam Sadya’s global rise is more than just about food; it’s about how a community carries its heritage and shares it with the world.


Onam Sadya: The origin story

Onam, celebrated over ten days in late August or early September, is Kerala’s biggest festival, marking the return of the beloved King Mahabali. The highlight is the Onam Sadya (literally “banquet”), a carefully crafted meal that balances flavors, colors, and textures. Traditionally, it includes rice at the center, surrounded by a dazzling spread of curries, pickles, side dishes, chutneys, papadums (fried snacks), and payasams (desserts), all made with seasonal vegetables, coconut, and spices.

Each dish has a symbolic meaning: from avial (a mix of vegetables in coconut gravy) representing unity, to parippu curry (dal with ghee) symbolizing prosperity. Eating together from a banana leaf is not just about food; it’s about community, gratitude, and abundance.


A feast curated in ancient tales

Onam marks the homecoming of the mythical King Mahabali, remembered as a just and kind ruler. The Sadya is a way of welcoming him back, symbolizing prosperity and gratitude for the harvest. Families gather in their best traditional attire, decorate their courtyards with pookalam (floral designs), and sit together for the feast. For Malayalis living abroad, recreating Sadya becomes a way of staying connected to their homeland. Sharing it with non-Malayali friends, neighbors, and colleagues has turned it into a cultural ambassador for Kerala’s rich traditions.



From Kerala kitchens to global menus

What was once confined to Kerala’s temples and family courtyards has now become a worldwide celebration of culture and cuisine. In the US, especially in states like New York, New Jersey, Houston, Chicago, California, and Texas, Onam Sadya has become a much-anticipated event each year, and Malayali associations host community Sadya events that attract thousands. Restaurants also join the excitement, offering limited-time Onam Sadya menus where non-Malayalis line up eagerly to try the feast.

In New York City, for example, popular South Indian restaurants transform their dining halls into Kerala-inspired spaces, complete with banana leaves, flower carpets, and even traditional music. Food festivals and pop-up kitchens also feature Sadya, making it accessible to a younger, multicultural audience.

In short, what started as small potluck-style gatherings among families has blossomed into a global food festival, attracting not just Malayalis but food lovers from every background.


The joy of celebrating in a global community

For Malayali families living abroad, Onam Sadya is more than just food; it’s a way of staying connected to their roots. Preparing dozens of dishes at home is a labor of love, often requiring days of planning, shopping, and cooking. But it also brings people together.

In cities like Houston or Chicago, families often form cooking groups where each person makes a few dishes and everyone gathers to share the feast. Children born outside India get to learn recipes passed down through generations, ensuring cultural continuity in a new land. For non-Indians, being invited to a Sadya is often their first taste of Kerala hospitality, leaving them mesmerized by the variety and depth of flavors.



Beyond borders: A culinary experience, a cultural phenomenon

What makes Sadya stand out is not just the number of dishes but the balance of tastes – from sweet, sour, salty to bitter, pungent, and astringent – all presented in harmony. Dishes like sambar, olan, thoran, pachadi, rasam, and payasam are laid out in a precise order, and the meal is eaten by hand, enhancing the sensory experience.

Chefs worldwide are now experimenting with Sadya. In London, upscale Indian restaurants present it as a plated fine-dining experience. In Dubai, luxury hotels host Onam buffets that replicate the traditional spread on banana leaves. Meanwhile, in the US, Sadya is increasingly featured at food festivals where it’s celebrated as an example of plant-based, sustainable cuisine, perfectly aligned with modern wellness trends.


Why Onam Sadya resonates globally

The rise of Sadya outside India is not just about nostalgia or curiosity. In an era where people seek authentic, communal, and sustainable food experiences, Sadya ticks every box. It’s vegetarian, seasonal, and served without wasteful cutlery, making it eco-friendly. It’s also deeply social: unlike solitary dining, Sadya is about eating together, laughing, and celebrating abundance.



The future of the feast

This year, Onam Sadya will be celebrated from August 26 to September 5, with the main day, Thiruvonam, falling on Friday, September 5. As Onam 2025 approaches, more restaurants and cultural organizations in the US and beyond are preparing to host Sadya celebrations. Social media, too, has amplified its reach, with Instagram reels and TikToks showcasing colorful banana-leaf spreads and recipe tutorials. Food bloggers rave about it as “the ultimate vegetarian feast,” while travel writers call it a “must-have cultural experience.”

The Sadya is no longer just a meal; it has become a global festival of joy, heritage, and togetherness. From Kerala’s backwaters to New York’s skyscrapers, the spirit of Onam lives on, one banana leaf at a time.