Authentic Kerala Dining Experiences
Mumbai
I invite you to my home for a traditional Kerala Sadya meal served on banana leaf, where I cook and share the stories behind each dish myself.
Pricing Guide
Traditional Home-Style Sadya
The Setting
- Hosted at a private residence in Navi Mumbai (Seawoods area).
- Traditional floor seating (shoes removed) or simple home furniture.
- Personal service by the host with explanations of dish significance and eating etiquette.
The Menu Spread
- Staples: Kerala Matta (Red) rice, Parippu with ghee, and traditional roasted coconut Sambar.
- Sides: Avial (mixed veg), Thoran (dry stir-fry), Kalan/Olan, and Pachadi.
- Accompaniments: Inji Puli (ginger-tamarind), home-cured pickles, banana chips, and Pappadam.
- Dessert: Ada Pradhaman or Palada Payasam (slow-cooked sweet pudding).
Key Details
- Duration: 90 minutes to 2 hours.
- Includes filtered drinking water.
Vinyasa Yoga & Sadya Workshop
Morning Yoga Session
- Duration: 90 minutes of Ashtanga Vinyasa or Mysore Flow.
- Instructor: Led by a certified yoga teacher.
- Level: Suitable for beginners to intermediate practitioners.
- Focus: Chanting, Pranayama (breathwork), and Asana flow.
The Prasadam Lunch
- Full traditional Sadya served on a banana leaf immediately after the session.
- Includes all staples like Rice, Sambar, Avial, and Payasam.
- Discussion on the connection between food and mental well-being.
Venue & Logistics
- Held at a rented banquet hall or studio space (e.g., Seawoods area).
- Participants must bring their own yoga mats.
- Changing facilities available when hosted at hotel venues.
About Authentic Kerala Dining Experiences
Why I Cook
Food is my meditation. Cooking at home, just like in my Kerala childhood, keeps me grounded. I keep things simple - the same way I teach yoga - so you get a meal that’s honest, warm, and personal.
What You'll Experience
I invite you into my home for a Kerala Sadya feast. This isn’t a restaurant vibe. You’ll sit down to a meal served on a banana leaf, with each dish carrying its own story. I like small groups so everyone feels at ease, almost like you’re eating with family.
- Feel the festival spirit with dishes I grew up with
- Hear about the traditions behind every item on your banana leaf
- I cook and serve everything myself - no shortcuts
On the Menu
Sadya isn’t just one dish - it’s a spread. Expect pickles, chutneys, veggie curries, crispy pappadams, and sweet Kerala Payasam dessert. I’ll probably make Unniyappam too, a childhood favourite of mine, and maybe Ada if you’re lucky.
More Than Food
Sometimes, I run workshops that mix yoga and food. We start with a yoga class and end with a wholesome, satvik Kerala meal.
Dietary Notes
All meals are vegetarian. If you need vegan, gluten-free, or have other requests, just let me know and I’ll work with you.
Orikkal varanam! (You have to experience it once!)
Meet your Expert
Anil Chandran
34 connects in last 3 months
My Story
Hey, I’m Anil Chandran. You’ll find me on the mat or in the kitchen, both places I call home. Born and raised in Kerala, I grew up watching my mom whip up Unniyappam and the whole Onam sadhya—now I do the same, even when it’s just me. Cooking is meditation for me, just like yoga. That’s why I started 'Yoga Prasadam'—we move, we eat, we connect. Soul and body, both happy. Come join sometime!
My Work
Yoga Classes - Online & Offline - I teach Ashtanga yoga for beginners and Hatha yoga, both online and in Santacruz, Mumbai. Personal sessions too.
Yoga Prasadam Workshop - We do Vinyasa flow together, then share an authentic Kerala Sadhya feast. It’s all about mind-body balance.
Yoga Retreats - Sometimes I host retreats in the Himalayas, mixing yoga practice with food and community.
My Teaching Approach - You don’t have to be great to start. I listen, guide, and help you find your own rhythm.
