Onam Sadhya by Chef Rekha Raghavan at Radisson Country Inn
17th September 2019

Onam Sadhya by Chef Rekha Raghavan at Radisson Country Inn: Delicious Food!

Please note: This review was done on an invitation from the chef to taste their food, and no bill was presented to the author. While the author assures you of objectivity, the review may be influenced by the personalized attention the author got.

One can never have too much of a good thing so when soon after the Zambar one, when one of Gurgaon Foodie top home chefs, Rekha Raghavan,  invites me to yet another Onam Sadhya meal I say “of course”! And I am glad I said that. Because the food is really delicious through the sadhya.

The start is somewhat rocky. The Sadhya time given is 12:30 pm and I arrive at 12:45. But the service is clearly out of its depth, and I am told there is heavy absenteeism among the service staff. As a result, it takes close to an hour for the sadhya to get assembled.

But what is served is food worth waiting for. Rekha excels in delivering the taste of home sadhya. Each of the dishes served has a unique taste and flavour (list of the sadhya dishes given below). A most enjoyable meal indeed.

I really hope celebrating the festivals of various states becomes a trend in Gurgaon.

Ratings (Out of 5)

Food: 4.5 | Ambience: 3.5 | Service: 2.0 | Value: 4.0 | Overall: 4.0

Meal for two: Rs 2100 | Alcohol: No | Credit Card: Yes | Wheel chair friendly: Yes

Address: Country Inn & Suites by Radisson, Gurgaon Sector 29, Plot No. 360-362, Sector 29, Gurgaon, Haryana 122001 Tel: 0124 482 8000


The list of dishes and accompaniments served (translated list provided by Rekha):

1. Upperi - banana chips.  The first thing to be served

2. Sharkara Varatti:  thicker version of banana chips coated with jaggery.

3. Manga Curry:  Raw mango pickle

4. Naranga Curry: Naranga means lemon. Chutney or a pickle made with lemon.  The big lemon grown in Bengal and Kerala

5. Ellisheri:  A curry made with pumpkin with lobia and coconut.  Some people do not add lobia, they cook it only with pumpkin and coconut.  This curry has a flavour of freshly ground garlic and zeera.

6. Pulissery: Made with vegetables like Ash gourd, Bottle gourd or similar vegetable.  Topped with coconut paste and finished with curd.  It is usually little sour.  Taste good with rice.

7. Kaalan:  A thick gravy recipe made with yam and raw banana, coconut paste and curd.

8. Olan:  A white thick curry made with Ash gourd or pumpkin cooked in coconut milk.

9. Pachadi:  Similar to raita, pachadi is made with pineapple, mango or ripped banana with coconut and mustard paste and curd.

10. Mezhkkupuratti:  vegetable sauted with badic spices.  Generally use root vegetable like potatoes or Yam and cut in small equal pieces.

11. Inji Curry:  Inji means ginger.  A chutney made with ginger,  tamarind and given a sweet tinge with jaggery.

12. Parripu Curry: Yellow moong dal cooked with coconut.  First curry to be served with rice accompanied with ghee and papad

13. Chor:  Dont worry,  chor does not mean thief in Malayalam.  Its cooked rice.  Usually, red rice is served in Sadya.

14. Sambhar:  Tuvar dal and vegetables cooked and spiced with tamarind and masalas.

15. Morru Kachiyatha:  Tempered Buttermilk

16. Pappadam Urad dal papad

17. Avial Mixed vegetables with grated coconut and curd.

18. Rasam

19. Kootu Curry: Raw bananas and black chana cooked and blended with coconut paste.

20. Neyy is Ghee.  First serving of rice is served with pain and nayy (dal & ghee)

21. Inji Thayir: Loads of thinly-sliced ginger, mixed with curd and tempered.

22. Thoran:  chopped vegetable with coconut paste (we served beans toran)

23. Poovan Pazham The smaller version of a banana or elaichi banana as it is called in Mumbai.

24. Palada PradhamanT he last dish that is served- a sweet dish made with milk, dry fruits and rice ada. The sweetnessis just perfect to balance all the spices

25. Morru:  Spiced buttermilk


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