A Sadhya is a celebration. Especially during Vishu, the harvest festival in Kerala, the Sadhya is a celebration of abundance. Each vegetable or lentil is treated differently and with care, using heirloom recipes learnt in our grandmother’s kitchen. Come feast with us in a first of its kind physical South by Southwest pop-up at Mitti cafe.

Avial – six vegetables cooked crisply and then simmered in a coconut and thick yoghurt sauce.

Sambar – one of the most popular curries in a sadhya, everyone has their own variation and favourite. Ours comes from my mother’s kitchen.

Kaalan – the kurukku kaalan, is a special dish that is made from reducing sour curd until it is very thick. In a sadhya, after the sambar, this yoghurt based curry is meant to soothe your stomach and aid in digestion.

Thoran – a simple yet delicious dish made with finely chopped vegetables, be it green beans or carrots or cabbage, lightly tossed and sprinkled with freshly grated coconut.

Inji thayiru – literally translated to ginger infused curd, the inji thayiru is a significant part of the sadhya. It is supposed to have the flavours of a hundred and one curries. During Onam or Vishu away from home, when one does not have the luxury of a sadhya, whipping up the inji thayiru and eating it with rice is considered the equivalent of eating the entire sadhya.

Puli inji - Also called Inji puli or inji curry in different parts of Kerala, this is a tamarind and ginger relish that awakens the taste buds - sour, sweet and gingery spice. This relish is meant to aid digestion while packing a punch. At a sadhya, I often leave the puli inji till the end, so that the last memory of the sadhya is full of the complex sour-sweet-spice punch, much like life.

Sunday,
24th April, 2022
11:30 -1pm and 1:30 - 3pm.
It will be a community sit down meal and we request you be on time for the slot you have booked

Limited seats

Venue:
2nd floor, 204, One42, Above Swati

Register with
Manal : +91-8980995630
Priyanka : +91 88845 80875