Traditional Kerala Sadya and Home-Cooked Feasts
Food is meditation. I bring the warmth of my Kerala kitchen to your table with authentic Sadya, traditional sweets, and conscious eating experiences.
A full Kerala Sadya served on a fresh banana leaf. This is the heart of my cooking, a traditional vegetarian feast with rice, sambar, pickles, pappadam, and various vegetable dishes, just like the ones I grew up with.
Here I am, preparing for an Onam Sadya at home. I believe in the personal touch, so I prepare and serve every dish myself, ensuring the meal is authentic and made with care.
Namaste. I want to personally invite you to my Yoga Prasadam workshops. We combine a rejuvenating yoga practice with a wholesome, traditional Kerala meal for a complete experience of body and soul.
This is the making of Unniyappam, a sweet rice cake that is a festival favorite from my childhood. I make the batter with rice, jaggery, and banana, and fry it in coconut oil for that authentic taste.
A look at the process of making my homemade Masala Dosa. From cooking in my kitchen to the final plate with fresh sambar and chutney, it is a dish I love to prepare any time of day.
This is a poster from a past Vishu Sadya I hosted. I often organize these special home-cooked meals for festivals like Vishu and Onam, offering a limited number of seats for an intimate experience.
A glimpse into one of my Yog Prasadam workshops. You can see the combination of an Ashtanga Vinyasa flow yoga class followed by the preparation and serving of a traditional Sadya meal.
About Featured
When you sit down for my Sadya, don't expect a restaurant menu. It’s my home kitchen in Seawoods, so I host only small groups. You’ll get the full 20-plus item experience—from the roasted coconut Sambar to the slow-cooked Payasam—served on a banana leaf, where I personally explain the significance of each dish.
The Meditation of Cooking
For me, the kitchen is not just a place to prepare food; it is an extension of my yoga practice. Just like a Vinyasa flow requires rhythm and presence, cooking requires the same focus. Whether I am making a traditional Kerala Sadya for a festival like Onam or Vishu, or simply frying Unniyappam, I treat every step as part of a larger, conscious process.
What You Will Experience
When you join one of my meals in Navi Mumbai, you are stepping into a home environment, not a commercial setup. We follow traditional eating etiquette:
- The Setting: We use floor seating to stay grounded, keeping things simple and authentic.
- The Meal: A full vegetarian feast served on a fresh banana leaf. We start with staples like Kerala Matta rice and move through a complex spread of Avial, Thoran, Olan, and Inji Puli.
- The Story: I serve every guest personally, explaining the history of the dishes and why certain combinations are essential for digestion and well-being.
Dietary & Wellness Focus
My meals are always vegetarian, and I am happy to adjust for vegan or gluten-free requirements if you let me know in advance. If you are interested in the deeper connection between mind and body, I often host 'Yoga Prasadam' workshops. These sessions begin with a 90-minute Ashtanga or Hatha flow and conclude with a shared, satvik meal. It is an opportunity to nourish the body through asana and the soul through simple, honest food.
Looking for something else?
Explore other ways I bring mindfulness and authentic flavours to your table.
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