Where To Eat Onam Sadhya In Mumbai, Hyderabad, Delhi, And Bangalore

Onam, the vibrant 10-day harvest festival in Kerala, is as much about coming together for celebrations as it is about the Sadhya. Served on a banana leaf, the traditional feast is where each preparation from inji puli and avial to olan, sambar and payasam has its place and purpose. This year, Onam festivities begin on 16 August and culminate with Thiruvonam on 26 August, when families and communities gather around this elaborate vegetarian meal.

You don't have to travel to Kerala to experience it. Across Mumbai, Delhi, Hyderabad neighbourhood Kerala institutions, fine-dining restaurants and contemporary kitchens are rolling out special Onam menus throughout August. Some stay true to the classic vegetarian Sadhya, while others reinterpret the feast with seafood and meat inspired by Kerala's diverse culinary traditions.

Whether you're after an authentic banana-leaf lunch, an indulgent hotel buffet or a modern take on the festive spread, here's where to book an Onam Sadhya in different cities this year:

Coracle, at BIC Cafe

Chef Tresa Francis runs this understated dining room tucked inside BIC, turning out homely Kerala food with a touch of polish. Her Onam sadhya, held around Thiruvonam, is priced at ₹1,800 per person (veg), with a ₹600 non-veg add-on option. It's become a fan favourite, with regulars booking the slot every year.

No.10 Fort Cochin

A seafood-forward Kerala chain with multiple outposts across the city, No.10 Fort Cochin lays out a traditional vegetarian sadhya on a banana leaf, with an optional seasonal fish curry and fry added on. It's a reliable pick depending on the outlet, and worth booking ahead during the festive week.

Paragon, Church Street

The Bangalore outpost of the Kozhikode institution leans into Malabar flavours rather than a strict Travancore-style spread, and its Onam sadhya is a 28-item spread priced at ₹1,100 per person. Dine-in and takeaway are both available, and the seafood and meat sides can be ordered on top of the vegetarian base.

Hilton Bangalore Embassy GolfLinks

For a banquet-style take, this five-star property puts together a sadhya built around Kerala staples: avial, olan, thoran, erissery, pachadi, inji curry, sambar, rasam and moru curry, with payasam to close. It's the polished, hotel-buffet version of the feast, best suited to readers who want scale and comfort over homestyle nostalgia.

Gourami

Gourami in Powai is marking Onam 2026 with its first-ever Onam Sadhya in Mumbai. The Powai restaurant is putting together a 25-plus-dish traditional Kerala feast, served on a banana leaf and designed to follow the classic Sadhya format. The menu includes Kerala red rice, parippu with ghee, avial, olan, erissery, thoran, kootu curry, rasam and moru, along with traditional accompaniments such as puli inji, mango curry and sharkara upperi. For dessert, diners can expect palada pradhaman, parippu pradhaman and pazham nirachathu.

HyLo

HYLO Kala Ghoda is bringing its regional Indian approach to Onam with a traditional sit-down Sadhya on a banana leaf. The feast is designed around the communal spirit of Onam, with unlimited servings so diners can take their time and go back for their favourites.

South of Vindhyas (The Orchid Hotel)

South of Vindhya's at The Orchid Hotel is one of Mumbai's more elaborate options for Onam. Its 56-variety Kerala Onam Sadhya is being served as part of the restaurant's annual festive celebration.

Konkan Cafe

The Konkan Cafe at President, in Cuffe Parade– IHCL SeleQtions is another longstanding South Indian dining destination associated with Onam celebrations. For 2026, President Mumbai is promoting an Onam celebration from 17–26 August, including Sadhya takeaway boxes and a Payasam Fest during the same period.

Konkan Cafe has a history of presenting a traditional Kerala Sadhya for Onam. Past editions have featured a substantial spread of Malayali dishes including rasam, sabarassam, achringa thoran, olan, avial and pal payasam, while diners have also praised the restaurant's Onam feast in recent years.

Akson Restaurant, Punjagutta

One of the city's oldest Kerala eateries, known for a no-frills, close-to-home sadhya that's stayed largely unchanged over the years. A legacy institution, and a solid pick for anyone missing a straightforward Malayali household meal.

Aidu Kitchen, Jubilee Hills

Aidu is one of the newer regional restaurants in the city, from the team behind Farzi Cafe and NOHO, bringing together food from five southern states in a stylised, design-led setting with a full cocktail programme to match. Its Onam sadhya keeps the core vegetarian classics intact and adds festive non-vegetarian dishes for those who want to go beyond the traditional leaf. Reservations are recommended, since the sadhya tends to sell out through the week.

Marriott Executive Apartments, Mazzo Rooftop Bar

Curated by executive chef Suresh Rajan Pillai, the Onam sadhya here is built around dishes like sharkara varatti, inji puli, kootu curry and olan, finished with a slow cooked ada pradhaman. Set on the rooftop, it gives the feast a contemporary staging while staying close to the source recipes. A solid pick for readers who want the ceremony of a sit-down sadhya with a view.

Dakshin, ITC Kakatiya

Dakshin is ITC's long-running South Indian fine-dining brand, and its Onam menu draws on Kerala staples prepared with the kind of precision the restaurant is known for: sambaram, kootu curry, olan, and a tangy thakkali rasam among the savoury dishes, with parippu pradhaman and pal adai to close. Kaya varuthathu, sharkara upperi, and a spread of pickles round out the leaf. It's a dependable, five-star take on the festival from a kitchen with decades of South Indian pedigree behind it.

Kayal Kerala, Gachibowli

A neighbourhood favourite for Gachibowli's Malayali crowd, Kayal Kerala is known for its red-tiled interiors and a homely, unfussy sadhya, with appams and porottas that regulars keep coming back for through the year. It's a good budget-friendly option, though it's worth calling ahead during the festive week since quality can vary by how busy the kitchen gets.

Mahabelly

Mahabelly runs identical sadhya menus across its Saket outlet and its more casual Canteens, with pricing reflecting the difference in ambience. Booking is by fixed 45 to 60 minute slots, and only the sadhya menu is served on festival days, making it a tightly run, high-demand operation each year.

Draavin Canteen, Lajpat Nagar

Chef Ruchira Hoon's well-regarded Kerala restaurant puts out a 20-plus dish spread anchored by mango pulissery and tomato rasam, closing on a sweet note with pazham halwa. A favourite for readers wanting a well-executed sadhya in South Delhi.

Cafe Lota, National Crafts Museum

Set inside the crafts museum, Lota's sadhya is as much about presentation as flavour, with over 25 dishes including erissery, katti parippu, rasam and payasam served on the classic banana leaf. A visual experience as much as a culinary one.

Padmanabham, Rajendra Place

Now in its sixth year of running a dedicated Onam sadhya, Padmanabham sources specialty ingredients, including pickles, banana chips, upperi and pappadams, directly from Kerala where local substitutes fall short. Authenticity is what the restaurant hangs its reputation on, and the sadhya reflects that.